Petits Fours Icing

• 9 cups sifted powdered sugar (about 2 lbs.)
• 1/2 cup water
• 1/2 cup light corn syrup
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract

Instructions:
Combine ingredients in top of double boiler and heat over boiling water just to lukewarm. (do not overheat icing or it will become dull.) Remove from heat, leaving icing over hot water to keep it thin. If desired, tint parts of icing delicate pastel colors with food color. If necessary, add hot water, just a few drops at a time, until of spreading consistency.

Decorators' Icing:
Mix 2 cups powdered sugar and 1 tablespoon water. Add more water, 1 teaspoon at a time, until icing is of the consistency that can be used easily in a decorators' tube and yet hold its shape.
Yield: 3/4 cup

Petits Fours Variation:
Before pouring icing over Petits Fours, glaze each cake piece with
Apricot Glaze: Heat 1 jar (12 oz.) apricot preserves with 3 tablespoons water; strain. Place Petit Four on fork; hold over saucepan and pour warm glaze over each. Place on wire rack; let stand about 1 hour ur until set. Glaze with Petits Fours Icing as directed above.

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