Petits Fours Icing
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 88. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 cups sugar
- 1 1/2 cups hot water
- 1/4 teaspoon cream of tartar
- 1 teaspoon clear vanilla flavoring or vanilla
- Sifted powdered sugar
- Food coloring (optional)
Instructions
- In a medium saucepan combine sugar, water, and cream of tartar. Bring mixture to boiling over medium-high heat, stirring constantly till sugar dissolves (allow 5 to 9 minutes).
- Reduce heat to medium-low. Clip a candy thermometer to the side of the saucepan. Cook till thermometer registers 226°, stirring only as necessary to prevent sticking.
- Remove saucepan from the heat. Cool at room temperature, without stirring, to 110° (allow about 1 hour).
- Add vanilla. Stir in enough powdered sugar (about 4 cups) to make of drizzling consistency. If necessary, beat icing with a rotary beater or wire whisk to remove any lumps.
- If desired, stir in a few drops of food coloring.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Iced Grapes and Petit Fours" by yanayrosen; license: PDM (https://creativecommons.org/publicdomain/mark/1.0/); source: https://www.flickr.com/photos/187878392@N04/52433048540. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.