Food recipes
Frosting for Petits Fours
Frosting for Petits Fours Ingredients: sugars, granulated cream, whipped, cream topping, pressurized water, bottled, generic sugars, granulated Directions: In a saucepan, stir together the white sugar, cream of tartar...
Frosting for Petits Fours
Ingredients:
sugars, granulated
cream, whipped, cream topping, pressurized
water, bottled, generic
sugars, granulated
Directions:
In a saucepan, stir together the white sugar, cream of tartar and water.
Bring to a boil over medium-high heat, and cook without stirring until the temperature is between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon can spin a long thread.
When the syrup comes to the proper temperature, remove from heat, and stir in confectioners' sugar about 1/2 cup at a time until the icing is thick enough to coat a metal spoon.
Test by pouring over a small piece of cake.
Adjust the amount of confectioners' sugar as needed to get a good pouring consistency.
Use while warm, or reheat over simmering water.
Keep covered with plastic wrap when not in use to prevent a crust from forming on the top.
Ingredients:
sugars, granulated
cream, whipped, cream topping, pressurized
water, bottled, generic
sugars, granulated
Directions:
In a saucepan, stir together the white sugar, cream of tartar and water.
Bring to a boil over medium-high heat, and cook without stirring until the temperature is between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon can spin a long thread.
When the syrup comes to the proper temperature, remove from heat, and stir in confectioners' sugar about 1/2 cup at a time until the icing is thick enough to coat a metal spoon.
Test by pouring over a small piece of cake.
Adjust the amount of confectioners' sugar as needed to get a good pouring consistency.
Use while warm, or reheat over simmering water.
Keep covered with plastic wrap when not in use to prevent a crust from forming on the top.