Recipe by the_cookie_lady
I love petit fours. This icing is supposed to be perfect for them. To ice the little cakes, you can set a wire rack on top of waxed paper and place the cakes on top of the wire rack. Spoon icing over each piece, being sure to get all sides covered, letting excess icing drip onto wax paper. OR, you can spear the bottoms of the cakes with a 2- or 3-pronged fork, hold them (one at a time) over the icing saucepan, and spoon icing on that way. This is from Better Homes and Gardens book "Old-Fashioned Home Baking." Prep time is an absolute guess and includes the 1 hour cooling period. Cook time is also a guess because I've never done it myself.
Top Review by jeppesen1226
By far my favorite recipe for dipping sugar cookies. It comes from Better Homes and Garden Recipe Book. I don't add vanilla and only add enough powdered sugar till it is dipping consistency. Laurie
- 3 cups sugar
- 1 1⁄2 cups hot water
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon vanilla flavoring (use clear if you don't want it to tint the icing)
- 4 cups approx. powdered sugar
- food coloring (optional)
Directions See How It's Made
- In a medium saucepan, combine sugar, hot water, and cream of tartar. Bring to a boil over medium-high heat, stirring constantly for 5 to 9 minutes or until the sugar dissolves.
- Reduce heat to medium-low. Clip a candy thermometer to the side of the saucepan. Cook until thermometer registers 226 degrees, stirring only when necessary to prevent sticking. Remove saucepan from the heat. Cool at room temperature, WITHOUT STIRRING, to 110 degrees (allow about 1 hour).
- Add vanilla flavoring. Stir in enough powdered sugar to make the icing of drizzling consistency. If necessary, beat the icing with a rotary beater or wire whisk to remove any lumps. If desired, stir in a few drops of food coloring.