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

The Martha Stewart Show, April Spring 2007

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Recipe Summary

Yield:
Makes enough for 32 petits fours
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (7)

397 Ratings
  • 5 star values: 56
  • 4 star values: 92
  • 3 star values: 137
  • 2 star values: 85
  • 1 star values: 27
Rating: Unrated
02/17/2015
It's petit fours, not petits fours.
Rating: Unrated
01/10/2015
Works really well on petit fours! I used a little bit more water, and the resulting icing was extremely easy to handle.
Rating: Unrated
01/24/2013
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!!
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Rating: Unrated
12/22/2012
Recipe is easy and very good!~
Rating: Unrated
09/13/2012
wannt to see some eggless cakes recipe
Rating: Unrated
08/19/2009
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.
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Rating: Unrated
03/05/2008
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.
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