Petit Fours Icing

1/2 cup hot water
3 cups granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar, sifted

Put hot water, sugar and cream of tartar into a saucepan. Cover and bring to a boil. Uncover and cook to 226 degrees F on a candy thermometer. Cool at room temperature to 110 degrees F. Add remaining ingredients. Tint as desired. Spoon over cakes on racks.

We hope you enjoy your freshly made Petit Fours Icing. This recipe came from Cakes's, if you'd liked this recipe, there may be many others you'll find delicious as well.