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Basic
Icing Recipes for Petits Fours |
 Petits
Fours are really tiny cakes, cut from a sheet cake, that are iced and
decorated. Depending upon what you are making, |
GLACE - Use before applying Poured Fondant
and optionally any other icing:
Heat a jar of
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apricot preserves 12 oz |
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3 tbsp water |
Heat preserves and water. Place a cake rack set over a waxed
paper lined rimmed baking sheet to catch drips. Brush glace with a pastry brush
before icing with petit four icing.
Petits Fours Icing Selections:
CLASSIC BUTTERCREAM ICING:
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8 cups powdered confectioner’s sugar
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1 cup butter, softened |
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1 cup vegetable shortening |
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1/3 cup water |
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2 teaspoons vanilla or almond extract
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½ teaspoons salt |
Cream butter, shortening and salt in large bowl on low speed
until blended. Beat in water and vanilla on medium speed until smooth. Add
powdered sugar slowly on low speed until smooth. If necessary, stir in water a
few drops at a time, until of spreading consistency. Yield: Makes about 6 cups.
CREAMY CHOCOLATE ICING:
Yield: Makes about 2 ¼
cups.
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½ cup butter, softened |
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3 oz. unsweetened chocolate, melted and
cooled |
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3 cups powdered confectioner’s sugar
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2 tsp. vanilla |
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½ teaspoon salt |
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3 Tblsp water |
Cream butter, chocolate and salt in a large bowl. Add in
powdered sugar on low speed. Beat in vanilla and water until smooth and
spreading consistency.
POURED FONDANT ICING:
Yield: Makes about 4 cups glaze.
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9 cups powdered sugar |
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1/2 cup water |
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1/2 cup light corn syrup |
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1 tsp vanilla |
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1/2 tsp almond extract |
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food coloring, optional |
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candied lavender (available from gourmet
shops), jelly beans or gummy bears |
Combine in top of a double boiler. Heat over boiling water to
lukewarm. Icing can be tinted with food coloring after making. Let cool
slightly. Meanwhile, place cut-out Petits Fours cakes on wire screen set over a
waxed paper lined rimmed baking sheet to catch drips. When glaze is ready, with
a ladle, pour over cut out pieces allow drying and crusting over before piping
embellishments.
EASY
PETITS FOURS POURED ICING:
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3 cups icing sugar |
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5 to 6 tablespoons cold water
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1 teaspoon soft butter
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Mix icing sugar and 5 tablespoons water together in a
saucepan. Heat over medium heat until mixture feels lukewarm and is of good
pouring consistency. Stir in butter. Add more water, if necessary. Pour over
cakes twice to give a good coating. TO COLOR: When frosting is ready to pour,
tint delicately with food coloring.
PETITS FOURS FROSTING:
Frosts 3
Dozen Petits Fours
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2 Cups granulated sugar |
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1/8 Teaspoon cream of tartar |
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1 Tablespoon soft butter or margarine
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1 Cup hot water |
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1 Pound powdered sugar |
Combine granulated sugar, cream of tartar and water in
saucepan. Cook and stir over medium heat until sugar dissolves. Cook to 226
degrees F without stirring. Wash down sugar crystals on sides of pan with wet
brush. Cool to 110 degrees F. Blend in confectioners sugar gradually, beating
until smooth. Add butter. Add flavoring and food colors. Thin down frosting with
a few teaspoons hot water until pouring consistency. Place petits fours on wire
rack over wax paper. Slowly pour frosting by teaspoon over cake. Spreading
evenly with a small spatula. Scrape up drippings and re-use, adding a little
water.
Flavors: 3 Squares unsweetened
chocolate, melted. or 1 tablespoon instant coffee. or 1 1/2 teaspoons vanilla or
almond extract. or 1 to 2 tablespoons rum or brandy extract
CHOCOLATE
GANACHE
WHITE
CHOCOLATE GANACHE
WHITE
CHOCOLATE GLAZE
some recipes from thedenverchannel.com
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