I'm looking for a good pourable or dippable petit four icing that's pretty easy to use. Any help would be much appreciated.

Thanks in advance

what about a ganache?

The best recipe I have used is
2 lb. powdered sugar
1/2 cup light corn syrup
1/2 cup water
1 1/2 tsp. vanilla
1/4 tsp. salt
paste color if desired. Miv them all together and add 11/4 lb. melted candy melts. Mix well in mixer or by hand.

I just did 5 dozen peti fours two weeks ago and loved this recipe, it coated well, tasted great and was not too thick.

Tracy

I make a lot of petit fours, including over 300 for a wedding last year - here's the recipe I use:

Ingredients:
· 2 pounds sifted powdered sugar (about 8 cups)
· 2/3 cup water
· 3 tablespoons light corn syrup
· 2 teaspoons clear vanilla or almond extract OR 1 Tbsp liqueur (such as Amaretto)
· Food coloring, if desired

For a chocolate version, just add good-quality dark cocoa powder until desired color is achieved.

To make icing:

1. In a saucepan, combine all the ingredients except food coloring. On low heat, warm the mixture until the sugar is dissolved and the mixture is smooth.

2. Add food color in very small amounts, one drop at a time. The color becomes dark very quickly.

3. Keep the icing warm, but use a thermometer to be sure it doesnât go above 100 degrees F.

4. It shouldnât be too thick, or it will not pour over the cakes smoothly. Simply use a teaspoon of water at a time until a thinner consistency is reached.

sorry it is 1/4 lb candy melts, not 11/4lb!


Tracy

I used melted white chocolate with just a drop of raspberry extract and it was divine on yellow cake with raspberry jam filling made into petit fours.........really yummy!!!

do you have to frost the petit fours before you pour the coating?

thanks everyone...edencakes...I love all your petitfours...they look great!
Partsgirl25, I too was wondering that. Also, I love your georgia jersey cake, it looks awesome...