A fondant style pettit four icing that can be easily colored or flavored. Pour over pettit fours, and then decorate them with sprinkles, whole nuts, candied fruit or coconut.
INGREDIENTS (for 4 servings):
- 2 cups white sugar
- 1/8 teaspoon cream of tartar
- 1 cup water
- 1 1/2 cups confectioners' sugar, or as needed
In a saucepan, stir together the white sugar, cream of tartar and water. Bring to a boil over medium-high heat, and cook without stirring until the temperature is between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon can spin a long thread.
When the syrup comes to the proper temperature, remove from heat, and stir in confectioners' sugar about 1/2 cup at a time until the icing is thick enough to coat a metal spoon. Test by pouring over a small piece of cake. Adjust the amount of confectioners' sugar as needed to get a good pouring consistency. Use while warm, or reheat over simmering water. Keep covered with plastic wrap when not in use to prevent a crust from forming on the top.
Use on this Petits Fours recipe.