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| Petits Fours Frosting |
"The traditional recipe for petits fours uses genoise for the cake base, however pound cake also can be used. Use this frosting to decorate on the bottom of your desire."
Ingredients :
- 1 cup white sugar
- 1 sprint cream of tartar
- 1/8 teaspoon salt
- half cup water
- 1 drop red meals coloring
- 1 drop green meals coloring
- 1 drop yellow meals coloring
- 1/4 cup confectioners' sugar
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- Combine sugar, cream of tartar, salt, and water in a small saucepan. Cook to the soft ball level, 234 - 240 degrees F (112 - one hundred fifteen ranges C). Cool to lukewarm.
- Gradually beat in enough confectioners' sugar to make combination thick enough to almost hold its form. Stir in flavoring. Divide into four parts. Leave one element white and tint other quantities crimson, yellow, and green.
- To ice petits fours, vicinity them on a cooling rack and spoon the icing/frosting over the top until blanketed.
Notes :
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