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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

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Ingredients

  • 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

Directions

  1. Step 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.

Source
The Martha Stewart Show, April Spring 2007

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Reviews (5)

  • 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!!

  • 22 Dec, 2012

    Recipe is easy and very good!~

  • 13 Sep, 2012

    wannt to see some eggless cakes recipe

  • 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.

  • 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.