Best 8 Frosting For Petits Fours Recipes

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Indulge in the delightful world of petits fours, where delicate pastries meet exquisite frosting. Petits fours, meaning "small oven" in French, are bite-sized treats that captivate with their intricate designs and burst of flavors. These miniature works of art are the perfect addition to any tea party, special occasion, or as a sweet ending to a delightful meal.

In this culinary adventure, we embark on a journey to explore two distinct frosting recipes that will elevate your petits fours to new heights. The first is a classic Vanilla Buttercream Frosting, a staple in the world of baking. With its smooth, creamy texture and versatile flavor, this frosting is a match made in heaven for any type of petit four. The second is a luscious Chocolate Ganache Frosting, a rich and decadent delight that will satisfy any chocolate lover's craving. Its glossy finish and velvety texture will transform your petits fours into irresistible temptations.

Whether you prefer the timeless elegance of Vanilla Buttercream Frosting or the indulgent richness of Chocolate Ganache Frosting, these recipes provide the perfect finishing touch to your petits fours. Embrace the art of petite pâtisserie and create beautiful and delicious treats that will leave a lasting impression on your taste buds and make your special moments even sweeter.

Check out the recipes below so you can choose the best recipe for yourself!

PETITS FOURS



Petits Fours image

Petits Fours are dainty icing-coated mini cakes that add a special touch to showers, open houses, or teas. This easy recipe is impressive and beautiful!

Provided by Land O'Lakes

Categories     Cake     Sweet     Baking     Dessert

Time 2h2m

Yield 48 petit fours

Number Of Ingredients 19

Cake
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup Land O Lakes® Butter softened
6 large Land O Lakes® Eggs (whites only)
1/2 teaspoon almond extract
1 cup milk
Icing
3 cups sugar
1/4 teaspoon cream of tartar
1 1/2 cups water
1 cup powdered sugar, sifted
1 teaspoon almond extract or vanilla
3 drops food color, if desired
Garnish
Candy flowers, if desired
Frosting flowers, if desired

Steps:

  • Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
  • Combine flour, baking powder and salt in bowl. Set aside.
  • Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add almond flavoring; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
  • Pour batter into prepared pan. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling racks 10 minutes. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.
  • Trim edges from cake; cut cake into 48 (1 1/2-inch square) pieces.
  • Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil. Cover; boil 3 minutes. Uncover; continue cooking 15-20 minutes or until candy thermometer reaches 228°F to 234°F, or small amount of mixture dropped into ice water forms a 2-inch soft thread. Remove from heat; cool to 110°F (about 1 hour) or until bottom of pan is slightly warm to touch. (Do not stir.) Stir in powdered sugar, 1 teaspoon almond extract and food color, if desired.
  • Place cooling rack over waxed paper. Place 1 cake piece on fork; drizzle icing over top and sides of cake, making sure each side is covered. Place onto rack; let stand until icing is set. (If icing becomes too thick, reheat over low heat 2-3 minutes or until thin consistency and easy to drizzle.)
  • Garnish each petit four with candy flowers or frosting flowers, if desired.

Nutrition Facts : Calories 100 calories, Fat 2 grams, SaturatedFat grams, Transfat grams, Cholesterol 1 milligrams, Sodium 40 milligrams, Carbohydrate 21 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

PRETTY PETITS FOURS



Pretty Petits Fours image

Add a delicate touch to your desert table with these bite-size cakes from our Test Kitchen. We decorated the tops with roses to follow our floral theme, but feel free to try your hand at other designs.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2-1/2 dozen (3 cups frosting).

Number Of Ingredients 20

1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
3 large egg whites, room temperature
GLAZE:
2 pounds confectioners' sugar
2/3 cup plus 2 tablespoons water
2 teaspoons orange extract
FROSTING:
6 tablespoons butter, softened
2 tablespoons shortening
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
3 to 4 tablespoons whole milk
Gel, liquid or paste food coloring

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.

Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 114mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 0 fiber), Protein 1g protein.

PETIT FOURS



Petit Fours image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield about 75 bite-sized cakes

Number Of Ingredients 19

Nonstick cooking spray, for the sheet pan
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3.5 ounces almond paste, broken into small bits
1 cup granulated sugar
1/4 cup honey
2 sticks (1 cup) unsalted butter, at room temperature
6 large eggs
1 1/2 batches Royal Icing, recipe follows
Violet and green gel food coloring (or your preferred colors), as needed
1/3 cup seedless blackberry jam
1 cup white chocolate chips
4 cups confectioners' sugar
1/3 cup hot water, plus up to 1/4 cup more if needed
1/4 cup light corn syrup
4 cups sifted confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking.
  • In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside.
  • In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition.
  • Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended.
  • Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely.
  • While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour.
  • Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set.
  • Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour.
  • For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth.
  • Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working.
  • Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter.
  • In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.)

PETITS FOURS



Petits Fours image

This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut.

Provided by courtney

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h30m

Yield 36

Number Of Ingredients 8

2 eggs
2 egg yolks
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ cup milk
5 tablespoons butter, melted
2 cups Frosting for Petits Fours

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  • In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
  • Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
  • Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
  • Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 11.1 g, Cholesterol 26.2 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 37.2 mg, Sugar 5.8 g

PETITS FOURS ICING



Petits Fours Icing image

Use this icing to make the decorative petits fours with butterflies by Karen Porter of Tilly's Cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 32 petits fours

Number Of Ingredients 5

9 cups sifted confectioners' sugar
1/2 cup light corn syrup
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
Gel food coloring, in desired colors

Steps:

  • In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, 1/2 cup water, vanilla and almond extracts together until they are warm, well combined, and smooth. Stir in enough food coloring until desired color is reached. Do not overheat. Let cool about 8 minutes before pouring.

PETIT FOURS



Petit Fours image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h30m

Yield about 108 (1 by 1-inch) squares

Number Of Ingredients 17

2 sticks unsalted butter, at room temperature, plus melted butter for pans
1 pound almond paste
1 cup sugar
1 teaspoon pure almond extract
6 large eggs
1 cup all-purpose flour
Pinch fine sea salt
1 1/3 cups Raspberry Preserves, recipe follows, or strawberry jam with seeds
8 cups tinted Royal Icing, recipe follows, or store bought
Decorative dragees, silver, gold, etc., for garnish
1 quart raspberries
1 tablespoon lemon juice
1 3/4 cup sugar
6 tablespoons corn syrup
2 tablespoons plus 1 teaspoon almond extract
17 1/2 cups confectioners' sugar (about 5 boxes)
Green and violet food coloring (or your favorite colors)

Steps:

  • Preheat the oven to 375 degrees F. Brush 3 (12 1/2 by 9-inch) rimmed baking sheets (otherwise known as quarter sheet pans) with melted butter. Line the pans with parchment paper, leaving a few inches of overhang on opposite sides. Butter the top of the parchment paper as well, then set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar on medium speed until well combined, about 5 minutes. Add the almond extract. Roughly cut the room temperature butter into pats and gradually add to the almond paste-sugar mixture. Beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl if needed. Add the eggs, 1 at a time, beating to combine after each addition. Add the flour and salt and beat until just combined.
  • Divide the batter evenly among the prepared baking sheets, about 2 1/4 cups each sheet, smoothing the batter out with an offset spatula. Gently tap the baking sheet on the table to remove any air pockets in the batter. Air pockets will cause holes in the baked cake and give a ragged look to the finished product. Bake until just set, but not browned, 15 to 20 minutes. Give the baking sheets a turn halfway through baking, after about 8 minutes, for even baking, if needed, but don't worry too much because we're covering the cakes. Test with a toothpick or skewer and if clean, remove from the oven and transfer to wire racks to cool.
  • To make the jam easier to spread and to prevent tearing the cake, puree the raspberry jam in a food processor. Line a baking sheet with parchment paper. Turn 1 cake layer out onto the lined baking sheet. Spread half of the raspberry jam in an even layer over the cake. Carefully flip the cake out of the baking sheet and top with a second cake layer. Spread with the remaining jam. Carefully flip the final layer out of the baking sheet and top the cake. Place a piece of parchment paper over the final layer and top with a second baking sheet. Weigh down with 2 large (28-ounce) cans. Chill in the refrigerator for at least 1 hour and up to overnight.
  • Remove the cake from the refrigerator and cut into 1-inch squares. Place onto a wire racks over at least 2 baking sheets, leaving at least 1-inch between each cake piece.
  • Place each of the tinted royals icings in a heatproof bowl set over a pan of simmering water, with the bottom of the bowl not touching the water, until pourable. You should have about 8 cups total. You'll be using about 1 heaping tablespoon icing on each. Carefully place a cut cake on a chocolate fork/dipper (or a small fork). Place the cake over the icing and spoon the icing onto the cake. If the cake drops into the icing, carefully pick it up with your spoon and place back onto your fork/dipper. Place back onto the wire rack using another dipper or fork to slide onto the wire rack. Top with decorative dragees, as desired. Repeat with the remaining icing and cakes. Alternately, for each tinted frosting, set 3 cooling racks over baking sheets and divide the cut cake pieces evenly among the racks. Pour the tinted frosting slowly over the cake pieces. If you need extra frosting, just remove the cooling rack, scrape the excess frosting from the baking sheet, melt or microwave until pourable and touch up any area that the frosting didn't coat the first time. Let stand until set, about 30 minutes at room temperature or cover and place in the refrigerator for up to 1 week until ready to serve.
  • Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
  • Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
  • Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
  • In a large heatproof bowl, combine 1 1/4 cups plus 1 tablespoon water, corn syrup and almond extract. Once incorporated, slowly whisk in the sugar until fully combined. Alternately, slowly mix together in a stand mixer and transfer to a heatproof bowl prior to icing cakes.
  • Divide the icing into 3 heatproof bowls. To make a pale green color, add a little less than 1 drop green food coloring to the first bowl. To the second bowl, add 1 drop purple coloring for a lavender color. And leave the final bowl white, or add another color, as desired.

CHRISTMAS PETITS FOURS



Christmas Petits Fours image

The dainty petits fours are attractive and fun to make. If time is short, just frost and sprinkle with red and green sprinkles.-Linda Ault, Newberry, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 70 petit fours.

Number Of Ingredients 14

2 large eggs
2 large egg yolks
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
5 tablespoons butter, melted
GLAZE:
4 cups sugar
2 cups water
1/4 teaspoon cream of tartar
3 cups confectioners' sugar
1 tube each red and green decorating frosting
Holiday sprinkles

Steps:

  • In a large bowl, beat eggs and egg yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Combine flour and baking powder; gradually add to egg mixture with milk and butter, beating well after each addition. (Batter will be thick)., Spread evenly into a greased and floured 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before inverting onto a wire rack to cool completely. Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Freeze cakes. , In a large saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, until a candy thermometer reads 226°. Cool to 100°; beat in confectioners' sugar until smooth. , Keeping glaze warm, dip cake squares into glaze with a two-tine fork, allowing excess to drip off. Place on wire racks over waxed paper. Add hot water, 1 teaspoon at a time, if glaze becomes too thick. Let dry completely. Decorate with frosting and sprinkles.

Nutrition Facts :

PETITS FOURS ICING



Petits Fours Icing image

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.

Provided by the_cookie_lady

Categories     Dessert

Time 1h20m

Yield 3 1/2 cups, 36-40 serving(s)

Number Of Ingredients 6

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)

Steps:

  • 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.

Nutrition Facts : Calories 116.7, Sodium 0.8, Carbohydrate 30, Sugar 29.7

Tips:

  • Use unsalted butter: This will help you control the amount of salt in your frosting.
  • Bring your butter and cream cheese to room temperature before you start: This will make them easier to mix and will help you achieve a smooth and creamy frosting.
  • Gradually add the powdered sugar: This will help you avoid lumps in your frosting.
  • Don't overbeat your frosting: Overbeating can make your frosting stiff and grainy.
  • Add flavorings and extracts to taste: You can add vanilla extract, almond extract, or other flavorings to your frosting to give it a unique flavor.
  • Use a piping bag to decorate your petits fours: This will help you create clean and precise designs.
  • Let your petits fours chill before serving: This will help the frosting to set and will make them easier to eat.

Conclusion:

With these tips in mind, you're sure to create delicious and beautiful petits fours that will impress your friends and family. So get creative and have fun! Experiment with different flavors and decorating techniques to create your own unique petits fours.

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