Petits Fours Frosting You Have To Try

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Petits Fours Frosting

"The traditional recipe for petits fours uses genoise for the cake base, but pound cake can also be used. Use this frosting to decorate on the base of your desire."

Ingredients :

1 cup white sugar
1 sprint cream of tartar
1/eight teaspoon salt
half cup water
1 drop red food coloring
1 drop green food coloring
1 drop yellow meals coloring
1/four cup confectioners' sugar

Instructions :

Prep :	Cook : 8M	Ready in :

Combine sugar, cream of tartar, salt, and water in a small saucepan. Cook to the smooth ball level, 234 - 240 tiers F (112 - 115 stages C). Cool to lukewarm.
Gradually beat in sufficient confectioners' sugar to make combination thick sufficient to almost maintain its form. Stir in flavoring. Divide into 4 components. Leave one part white and tint other quantities pink, yellow, and inexperienced.
To ice petits fours, location them on a cooling rack and spoon the icing/frosting over the top till blanketed.

Notes :

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