Petits Fours Icing
|Sugar||2 Cup (32 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
|Hot water||1 Cup (16 tbs)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
Combine the sugar, cream of tartar, and hot water in a saucepan.
Bring to boiling; set candy thermometer in place and cook to 226Â°F (thin syrup).
Cool to lukewarm, 100Â°F.
Mix in confectioners' sugar.
Heat over boiling water in top of double boiler until of pouring consistency.
Stir in 1 teaspoon desired extract and, if desired, food coloring.
Pour over small cakes that have been placed on rack over a tray.
Pick up icing that drops, reheat, and use again and again.
If it becomes too stiff, add a little hot water.