Pourable icing
Pourable icing doesn't have to be complicated. Today, I will be sharing my recipe for making perfect pourable and spoonable icing. It doesn't require corn syrup, sweetened milk, candy melts, or heavy cream. The icing can be used to pour over petit fours, cookies, granola bars, etc. It's smooth in texture and will harden as it dries.
Ingredients:
Small batch:
1/2 cup of butter
2 cups of sugar-free confectioners powdered sugar or regular confectioners powdered sugar, sifted
1/4 cup of cocoa powder (You can leave the cocoa powder out if you're wanting to make white frosting.)
2 tablespoons of water or milk
1/2 teaspoon of pure vanilla extract
Double batch:
1 cup of butter
4 cups of sugar-free confectioners powdered sugar or regular confectioners powdered sugar, sifted
1/2 cup of cocoa powder (You can leave the cocoa powder out if you're wanting to make white frosting.)
4 tablespoons of water or milk
1 teaspoon of pure vanilla extract
Instructions:
First, sift your powdered sugar to get any clumps out of it. If needed, sift it twice. This step is very important for the icing to turn out smoothly.
In a saucepan, add the half cup of butter. Melt the butter over medium heat. Once it has melted, add the two cups of powdered sugar, two tablespoons of water, and a half teaspoon of pure vanilla extract. Stir until the icing becomes smooth and glossy. Then remove the pan from the heat.
(Be ever-so careful because the icing is majorly hot at this point.)
Transfer and pour, or use a spoon to carefully cover your baked, cooled petit fours, cookies, granola bars, etc. If your frosting turns out to be thicker than you want it to be, simply add a little more water or milk to it.
Allow the icing to cool, dry, and harden, but add candy sprinkles, crushed nuts, etc. before the icing hardens (optional). Then store your confections inside an airtight container (they keep best if you layer them with wax paper).
Note:
The consistency of the icing should be thin and pourable, but not so thin that it runs off the sides of what you're covering. If your icing is too thin, add more powdered sugar. If your icing becomes too thick, add a little more water.
Tip for coating petit fours:
Using a skewer, poke it into the center of each petit four cake, then dip it into the icing. Transfer each petit four to wax paper to dry.
Or set your petit fours over a wire rack with a drip pan underneath. Then pour the icing over each one. Allow the icing to dry and harden.
If you prefer a thicker coating, you may want to dip or pour a second coat of icing over the petit fours.