Frosting For Petits Fours

Ingredients

• Servings: 2
• 2 cups white sugar
• 1/8 teaspoon cream of tartar
• 1 cup water
• 1 1/2 cups confectioners' sugar, or as needed

Recipe

• 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.