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Petit Fours Icing

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  • 1/2 cup hot water
  • 3 cups granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners' sugar, sifted


  1. Put hot water, sugar and cream of tartar into a saucepan. Cover and bring to a boil.
  2. Uncover and cook to 226 degrees F on a candy thermometer.
  3. Cool at room temperature to 110 degrees F.
  4. Add remaining ingredients.
  5. Tint as desired.
  6. Spoon over cakes on racks.