Frosting For Petits Fours Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PETITS FOURS ICING



Petits Fours Icing image

I love petit fours. This icing is supposed to be perfect for them. To ice the little cakes, you can set a wire rack on top of waxed paper and place the cakes on top of the wire rack. Spoon icing over each piece, being sure to get all sides covered, letting excess icing drip onto wax paper. OR, you can spear the bottoms of the cakes with a 2- or 3-pronged fork, hold them (one at a time) over the icing saucepan, and spoon icing on that way. This is from Better Homes and Gardens book "Old-Fashioned Home Baking." Prep time is an absolute guess and includes the 1 hour cooling period. Cook time is also a guess because I've never done it myself.

Provided by the_cookie_lady

Categories     Dessert

Time 1h20m

Yield 3 1/2 cups, 36-40 serving(s)

Number Of Ingredients 6

3 cups sugar
1 1/2 cups hot water
1/4 teaspoon cream of tartar
1 teaspoon vanilla flavoring (use clear if you don't want it to tint the icing)
4 cups approx. powdered sugar
food coloring (optional)

Steps:

  • In a medium saucepan, combine sugar, hot water, and cream of tartar. Bring to a boil over medium-high heat, stirring constantly for 5 to 9 minutes or until the sugar dissolves.
  • Reduce heat to medium-low. Clip a candy thermometer to the side of the saucepan. Cook until thermometer registers 226 degrees, stirring only when necessary to prevent sticking. Remove saucepan from the heat. Cool at room temperature, WITHOUT STIRRING, to 110 degrees (allow about 1 hour).
  • Add vanilla flavoring. Stir in enough powdered sugar to make the icing of drizzling consistency. If necessary, beat the icing with a rotary beater or wire whisk to remove any lumps. If desired, stir in a few drops of food coloring.

Nutrition Facts : Calories 116.7, Sodium 0.8, Carbohydrate 30, Sugar 29.7

PETIT FOURS



Petit Fours image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield about 75 bite-sized cakes

Number Of Ingredients 19

Nonstick cooking spray, for the sheet pan
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3.5 ounces almond paste, broken into small bits
1 cup granulated sugar
1/4 cup honey
2 sticks (1 cup) unsalted butter, at room temperature
6 large eggs
1 1/2 batches Royal Icing, recipe follows
Violet and green gel food coloring (or your preferred colors), as needed
1/3 cup seedless blackberry jam
1 cup white chocolate chips
4 cups confectioners' sugar
1/3 cup hot water, plus up to 1/4 cup more if needed
1/4 cup light corn syrup
4 cups sifted confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking.
  • In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside.
  • In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition.
  • Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended.
  • Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely.
  • While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour.
  • Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set.
  • Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour.
  • For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth.
  • Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working.
  • Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter.
  • In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.)

PRETTY PETITS FOURS



Pretty Petits Fours image

Add a delicate touch to your desert table with these bite-size cakes from our Test Kitchen. We decorated the tops with roses to follow our floral theme, but feel free to try your hand at other designs.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2-1/2 dozen (3 cups frosting).

Number Of Ingredients 20

1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
3 large egg whites, room temperature
GLAZE:
2 pounds confectioners' sugar
2/3 cup plus 2 tablespoons water
2 teaspoons orange extract
FROSTING:
6 tablespoons butter, softened
2 tablespoons shortening
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
3 to 4 tablespoons whole milk
Gel, liquid or paste food coloring

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.

Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 114mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 0 fiber), Protein 1g protein.

PETITS FOURS ICING



Petits Fours Icing image

Use this icing to make the decorative petits fours with butterflies by Karen Porter of Tilly's Cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 32 petits fours

Number Of Ingredients 5

9 cups sifted confectioners' sugar
1/2 cup light corn syrup
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
Gel food coloring, in desired colors

Steps:

  • In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, 1/2 cup water, vanilla and almond extracts together until they are warm, well combined, and smooth. Stir in enough food coloring until desired color is reached. Do not overheat. Let cool about 8 minutes before pouring.

BEAUTIFUL PETIT FOURS - PAULA DEEN



Beautiful Petit Fours - Paula Deen image

Make and share this Beautiful Petit Fours - Paula Deen recipe from Food.com.

Provided by Tara_hearts

Categories     Dessert

Time 4h5m

Yield 42 serving(s)

Number Of Ingredients 8

1 loaf butter pound cake, about 1 pound, top crust removed, cut into 1 1/2-inch cubes
1 teaspoon unflavored gelatin
2/3 cup cold water
1 egg white
1 tablespoon light corn syrup
2 (8 ounce) boxes confectioners' sugar, about 1 pound, sifted
3 dashes food coloring
6 skewers

Steps:

  • Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight.
  • In the top of a double boiler, dissolve the gelatin in 2/3 cups cold water. Add egg white and corn syrup. Whisk. Add confectioners' sugar and whisk until well blended and not too thick. When mixture reaches 110 degrees F. (warm to the touch) divide the icing among several bowls and add your preferred food coloring to each bowl. Mix well.
  • Line baking sheet with waxed paper. With 2 skewers for each color, dunk cake cubes into colored icing and cover completely. Place on waxed paper to dry. Do this for remaining cubes. When completely dried, place a drop of icing onto each cube and sprinkle with edible gold for design.

More about "frosting for petits fours recipes"

PERFECT PETIT FOURS RECIPE (WITH TUTORIAL) - ROSE BAKES
Jun 2, 2023 Perfect Petit Fours Recipe (with Tutorial) - These bite-size cakes are perfect for weddings, showers, or parties of any kind! Buttery cake with …
From rosebakes.com
  • Cream together the sugar, butter and shortening until smooth then beat in vanilla. Add eggs, one at a time, until fluffy.
  • In a separate bowl, sift together the dry ingredients (flour, baking powder, and salt). Add this flour mixture and the evaporated milk to the original mixture alternately. Beat for 2 minutes on medium speed, then fold in the sour cream.
  • Spread onto a parchment lined half sheet pan. Bake for 25-35 minutes, or until a toothpick inserted in the middle comes out clean (check at 25 minutes!).


PETIT FOUR ICING - ROSE BAKES
Aug 19, 2014 The secret to this Petit Four Icing is the white chocolate chips that give the cake great coverage and tastes amazing! Best part is it can be re …
From rosebakes.com
  • Start by bringing a pot of water to boil, then placing a larger glass bowl over it. You'll do all of the recipe in the glass bowl!! THIS is my "double-boiler".
  • Continue whisking or stirring the until the mixture becomes smooth and consistent. It should be thin enough to drizzle from a spoon, but not so thin that it all runs off the cake! You can also check the temperature and when it reaches 92° F, it's good.
  • When it's ready, add in the white chocolate chips and stir until melted. I like to turn down the heat but keep my water steaming underneath as I work to keep the icing from setting up!


HOW TO MAKE MARY BERRY PETIT FOURS - SHEISNOTCOOK.COM
Aug 26, 2024 To save time and effort when decorating your petit fours with fondant icing, you can use pre-made fondant instead of making it from scratch. ... Variations and substitutions …
From sheisnotcook.com


RECIPE: EASY PETITS FOURS (USING CAKE MIX AND CANNED FROSTING, …
In Reply to: Recipe: Easy Petits Fours (using cake mix and canned frosting, 1970's) Your name: Enter a Recipe / Message Title (required): Please select one: This message includes a recipe …
From recipelink.com


EASY PETITS FOURS POURED ICING - CAKECENTRAL.COM
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 …
From cakecentral.com


HOW TO MAKE PETIT FOURS~A VIDEO TUTORIAL! - MY CAKE SCHOOL
Nov 21, 2012 Buttercream- We used a thin layer of our "fluffy vanilla" recipe. Any frosting will do! Rolled marzipan or fondant are alternatives to the frosting beneath the petit four glaze. Royal …
From mycakeschool.com


YOU ASKED FOR IT: HOW TO MAKE ICING FOR PETIT FOURS
Dec 17, 2010 To ice the petit fours: Place petit fours on a cooling rack over a rimmed baked sheet. Using a spoon pour in a circular motion until petit four is covered, paying close attention to the sides. The excess will drip through the …
From mississippimom.com


PETITS FOURS WITH POURED FONDANT ICING | KING ARTHUR …
Apr 1, 2011 Recipes; Petits fours with poured fondant icing Pointed pinkies only, please. Author MaryJane Robbins. Employee-owner from 2005-2022 Date. April 1, 2011. Comments. 88. Share. Share on Facebook; ... so let's begin our …
From kingarthurbaking.com


THE ULTIMATE GUIDE TO THE BEST ICING FOR PETIT FOURS
May 2, 2024 Dip petit fours into ganache icing or drizzle it over the tops for a rich, decadent finish. Use a spoon or fork to coat the treats evenly, then let the excess icing drip off. 3. …
From delifo.net


THE EASIEST PETIT FOURS RECIPE - DELISHABLY
Jul 26, 2024 Ingredients. 2 large loaves of pound cake, plain, lemon or marble; 1 to 1 1/2 cups good quality seedless berry jam, preferably tart and not too sweet
From delishably.com


PETIT FOURS {EASY RECIPE} - THE BIG MAN'S WORLD
Jun 29, 2024 How to make petit fours. I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of …
From thebigmansworld.com


POURED FONDANT ICING RECIPE - ADD A PINCH
May 7, 2014 Mix together sugar, corn syrup, and water in a medium saucepan. Place over medium – low heat and stir constantly until the icing reaches 100º F. Remove from heat, stir in vanilla, and pour over prepared cakes or cookies.
From addapinch.com


10 BEST PETIT FOUR FROSTING RECIPES - YUMMLY
The Best Petit Four Frosting Recipes on Yummly | Pistachio Petit-four Cake, Pistachio Petit Four Cake, Maple Caramel Petit Four Truffles
From yummly.com


PETIT FOURS (BAKING, FROSTING, AND DECORATING PETIT FOURS)
15. Use a skewer to push the petit four off the dipping fork onto a wire rack to set. Let your Petit Fours rest on a rack (oil the rack with a little bit of vegetable oil to prevent sticking) until the coating has solidified. 16. Once your petit fours are …
From the350degreeoven.com


Related Search