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Icing for Petit Fours

31 Dec

3 cups sugar

1/4 tsp cream of tartar

1 -1/2 cups hot water

1 tsp vanilla

2 1/4 cups confectioners sugar, sifted

Combine granulated sugar, cream of tartar, and hot water in a heavy sauce pan. Cook over medium heat until syrup reaches 226 degrees on candy thermometer. Cool until lukewarm (110 degrees). Stir in vanilla. Gradually beat in confectioners sugar until icing is of good pouring consistency. tint with food coloring if desired. Pour over petit fours. Trim edges after completely cool. If icing starts to thicken, re-heat over boiling water

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Italian Butter Cream Frosting

31 Dec

1/2 cup water

2 1/4 cup plus 3 tablespoons sugar

5 large egg whites

2 1/4 cups plus one Tablespoon cold butter–cubed

Mix water and sugar in a one quart heavy sauce pan. Cook over medium high heat. Bring to a boil, insert candy thermometer, and cook to 250 degrees.

Beat egg whites until soft peaks form, but not stiff. Slowly pour hot sugar mixture into egg whites. Whip on medium high-speed until warm about 5 to 7 minutes. Add butter and lower speed to medium until well mixed, increase speed to medium high and whip until thick, smooth and shiny.

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