Frosting/Glaze From the Fannie Farmer Cookbook
- 2 cups granulated sugar
- 1/8 teaspoon cream of tartar
- 1 cup water
- 1 ½ cups confectoners' sugar
Combine the granulated sugar, cream of tartar, and water in a saucepan. Bring to a boil and boil without stirring until the mixture becomes a thin syrup, 226°F on a candy thermometer. Cool until slightly above lukewarm (100°F). Gradually stir in confectioners’ sugar until the syrup is just thick enough to coat a spoon. Test it by pouring a little over a cake to see if it’s the proper consistency. Use while warm or reheat over simmering water.
Colored Petits Fours Frosting. Divide Petits Fours Frosting into separate bowls and tint each with a different shade of vegetable coloring. Or tint the frosting delicately, frost one row of petits fours, then add more coloring, making each row of cakes a bit deeper in color. White, pink, rose, and red make a good series, as do white, yellow, pale orange, and deep orange.
Chocolate Petits Fours Frosting. Melt 3 ounces unsweetened chocolate over simmering water and stir it into warm Petits Fours Frosting. Use less chocolate if you are flavoring only part of the frosting.
Frosting/Glaze From Claire Sharp - TikTok
- 8 oz white chocolate (226g)
- 1/4 cup corn syrup (60ml)
- 3.5 cups powdered sugar (420g)
- 1/3 cup HOT water
- 1 tsp vanilla
