This post contains affiliate links to products mentioned. For more information, read my disclosure policy.
I’ve had a few people ask for the recipe I use for petit four icing, and here it is! I adapted it from one I found on Martha Stewart’s web site. It’s really simple to do and is light and sweet…and pours easily over the petit fours, making them even easier to make!
In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, 1/2 cup water, and vanilla extract 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.
To ice the petit fours: Place petit fours on a cooling rack over a rimmed baked sheet. Using a spoon pour in a circular motion until petit four is covered, paying close attention to the sides. The excess will drip through the cooling rack. Use a small spatula to lift the finished petit fours and place on serving tray, etc.
To make the “zebra” print petit fours above: Pour white icing over petit fours. Using black glitter icing gel, make small lines on the white icing. Make them small because they will spread a little bit.
Note: Many petit four recipes say to either add preserves either as fillings or on top to the petit fours or ice them in buttercream before pouring icing over them. I don’t do this because I have found I can make them much smoother without this added step…and I like the flavor better without it either!
Your petit fours are so pretty…Thanks for the recipe…have been searching for one, and want to try my hand at these. Where did you find your cutters?