Frosting for Petits Fours

1. 1

   In a saucepan, stir together the white sugar, cream of tartar and water.

2. 2

   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.

3. 3

   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.

4. 4

   Test by pouring over a small piece of cake.

5. 5

   Adjust the amount of confectioners' sugar as needed to get a good pouring consistency.

6. 6

   Use while warm, or reheat over simmering water.

7. 7

   Keep covered with plastic wrap when not in use to prevent a crust from forming on the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.