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Petits Fours Icing


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

  • Yield: Makes enough for 32 petits fours

Source: The Martha Stewart Show, April Spring 2007


  • 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


  1. 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.

Reviews Add a comment

  • fredH
    17 FEB, 2015
    It's petit fours, not petits fours.
  • becca.shakespeare
    10 JAN, 2015
    Works really well on petit fours! I used a little bit more water, and the resulting icing was extremely easy to handle.
  • Cakester53
    24 JAN, 2013
    Although mentioned in the written directions, it sure would've been nice to know 1/2 cup water was needed in this recipe from the get-go!!
  • Shelley Warshaw
    22 DEC, 2012
    Recipe is easy and very good!~
  • Neetu Nandrajog
    13 SEP, 2012
    wannt to see some eggless cakes recipe
  • miniMartha-me
    19 AUG, 2009
    Thanks for the advice for eliminating bubbles. This recipe did not taste good. It was too sweet even for my 3 kids. The almond flavor was overpowering.
  • adozeneggs
    5 MAR, 2008
    One trick to eliminate bubbles in royal icing is to thin it to desired consistency, then cover the bowl with a wet towel and let it sit for about 15 min. As it sits, bubbles rise to the top, after the 15 min stir it gently to release the bubbles. Stir it gently so as not to create more bubbles. I'm not sure if this technique would work for this icing, but, it might be worth a try. Also, you may have stirred too vigorously which would have caused more bubbles.