Petit four icing
Does anyone have a good petit four icing? I tried one but it seemed too thick. When I thinned it down it didn't want to stick to the cake.
Replies to This Discussion
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Permalink Reply by Patty Bartlett on
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Thanks!! Sounds easy enough.
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Permalink Reply by Eileen S on
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I always make my buttercream with butter. Do you think after melting it, it would still crust up like petit four frosting is supposed to if I didn't use shortening?
Brittney Eury said:mix up a batch of american buttercream, you know the stuff with shortening, powdered sugar, water and flavoring and then put it in a bowl over a double boiler. mix occasionaly until smooth and pour over petite fours or over a cake. placed on a wire rack.
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Permalink Reply by Karen Marie on
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You would have a disaster Eileen....the formula for petit four glaze is similar to a flat icing or the traditional coating is melted poured fondant...here is a simple recipe:
Quick Pouring Fondant
Fondant
Makes about 3 cups
½ cup water plus 3 tablespoons
3 tablespoons light corn syrup
7 cups powdered sugar
1 teaspoon vanilla or almond extract
Food coloring, if desired
Combine all ingredients in a medium saucepan.
Cook over low heat, stirring constantly until fondant reaches 110 degrees on the candy thermometer.
Stir in extract and coloring, if desired. Quickly pour warm fondant over petit fours.
The reason you dont heat the icing over 110 is because the sugar crytals will change and will never dry with that opaque white crust....
Eileen S said:I always make my buttercream with butter. Do you think after melting it, it would still crust up like petit four frosting is supposed to if I didn't use shortening?
Brittney Eury said:mix up a batch of american buttercream, you know the stuff with shortening, powdered sugar, water and flavoring and then put it in a bowl over a double boiler. mix occasionaly until smooth and pour over petite fours or over a cake. placed on a wire rack.
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Permalink Reply by Jennifer Cintron on
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Ok so just to clarify ... if I use a bc recipe that is half shortening, half butter - would I still have the mess? The quick poured fondant recipe seems simple enough but bc is something that I usually have a bit of lying about. Not that I see any petit fours in my immediate future, but I am curious to keep this knowledge in my back pocket!
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Permalink Reply by Mizztry on
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Bare with me as i'm new to baking, but can someone explain what PETIT FOUR is?
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They are usually just small cakes but can be other small desserts. The way we're talking about them here, with icing and such, would be small cakes. I think I read somewhere that the name comes from the small cakes that used to be baked in the oven with leftover batter ... or something along those lines! I actually have a pan from Williams-Sonoma with several different petit fours cavities in flower shapes. One of these days I will actually use it!
Meera said:Bare with me as i'm new to baking, but can someone explain what PETIT FOUR is?
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Meera this explains it pretty well
http://en.wikipedia.org/wiki/Petit_four
Meera said:Bare with me as i'm new to baking, but can someone explain what PETIT FOUR is?
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Jennifer, the shortening will stabilize the buttercream and will work betteer. The quick pouring fondant can be kept indefinitely in a covered air tight container so if you make some you wont have to throw it away...and try not to get any crumbs in it otherwise you will have to throw it out. So put what you need in another bowl and dip or pour from that not the main batch. Then just reheat to 110 degrees to use again. You can tint it any color you want to but traditional petit fours glace (Pronounced gla-say) are pastel colors
Jennifer Cintron said:Ok so just to clarify ... if I use a bc recipe that is half shortening, half butter - would I still have the mess? The quick poured fondant recipe seems simple enough but bc is something that I usually have a bit of lying about. Not that I see any petit fours in my immediate future, but I am curious to keep this knowledge in my back pocket!
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Aha! So it's leftover heat, not leftover batter ... I knew something was left over!
Karen Marie said:Meera this explains it pretty well
http://en.wikipedia.org/wiki/Petit_four
Meera said:Bare with me as i'm new to baking, but can someone explain what PETIT FOUR is?
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