Poured Fondant Petit Four Icing

Recipesfull introduces to you: Frosting and Icing Recipes. (Poured Fondant Petit Four Icing). A beautiful, shiny petit four icing with a hint of butter in the taste. Simple, easily colored, and a bit more opaque than most petit four icings. It can also be used on larger cakes if desired, but the sides of the cake will sometimes get a bit lumpy, so it's not something you'd want to use for large cakes on display. You may add food coloring, if desired.

Brief

Prep 15 mins

Cook: 12 mins

Total: 27 mins

Servings: 10

Yield: 10 servings

Poured Fondant Petit Four Icing

Ingredients

9 cups confectioners' sugar

1 pinch salt

½ cup warm water

½ cup light corn syrup

1 ½ teaspoons clear butter flavoring

1 ½ teaspoons almond extract

1 teaspoon clear imitation vanilla extract

Dessert

Directions

Step 1

Prepare a double boiler over medium heat; bring 2 inches of water in the lower pot to a simmer. Sift confectioners' sugar and salt into the top of the boiler. Add corn syrup and 1/2 cup warm water; whisk until well blended. Stir with a spatula until icing is completely smooth and an instant-read thermometer registers no higher than 105 degrees F (40 degrees C) about 5 minutes.

Step 2

Stir butter flavoring almond extract and vanilla extract into the icing. Keep stirring until icing takes on a glossy sheen and flows easily off of the spatula about 2 minutes. Remove from heat.

Nutritional Information

Poured Fondant Petit Four Icing

Servings Per Recipe:10

Calories: 468.6

% Daily Value *

Carbohydrates: 120.2g 39%

Sugars: 110.1g

Fat: 0.1g

Calcium: 3.6mg

Magnesium: 0.3mg

Potassium: 2.4mg

Sodium: 27.1mg 1%

Calories From Fat: 1.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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