Petit Four icing, or poured fondant icing, is perfect for using with petit fours, cookies, cupcakes, and cakes.

Petit Fours Recipe | ©

When making this icing recipe, you’ll want to make sure the consistency is smooth, not too thin or too thick, and that it falls back into flat ribbons in the bowl when you pour it slowly from a spoon back into the mixing bowl. This will make sure that you pourable fondant frosting will fully coat your petit fours, cookies, cake, cupcakes, or other treats when you pour it over.

I’ve found a couple of methods to work well for coating my petit fours, cookies, etc without wasting a great deal of my icing.

  • Pour over a bowl. Place your petit fours or other items on a wire cooling racking, leaving about 1 – 2 inches in between each. Place wire rack over a bowl large enough to support the wire rack. Using a large kitchen spoon, pour icing over each petit four, making sure that the bowl is underneath to catch any drippings.
  • Pour over parchment or silpat. Similarly to pouring the icing over a bowl, you can also use a rimmed kitchen sheet pan lined with parchment or a silpat to catch any drippings. You can then easily pour the captured icing back into the icing bowl for reuse.
  • Dip. You can also dip your item directly into a bowl of the icing and then place on the wire rack for cooling.

Here’s my Petit Four, or pourable fondant, icing recipe. I hope you enjoy it!

Poured Fondant Icing Recipe

Petit Four icing, or poured fondant icing, is perfect for using with petit fours, cookies, cupcakes, and cakes.
4.5 from 2 votes

Review Recipe

Print Recipe

Prep Time5 mins
Total Time5 mins
Course Dessert
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 3 cups sifted confectioner’s sugar
  • 1 tablespoon light corn syrup
  • 4 tablespoons water
  • 1 teaspoon clear vanilla extract


  • Mix together sugar, corn syrup, and water in a medium saucepan. Place over medium – low heat and stir constantly until the icing reaches 100º F. Remove from heat, stir in vanilla, and pour over prepared cakes or cookies.


Leftover icing may be stored in an airtight container in the refrigerator and reheated to 100º F for using.
You may also use this fondant icing to dip in cookies, petit fours, etc.
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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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13 Comments Leave a comment or review

    1. Hi Lisa,
      tYou might try making your own simple syrup that is heavy on the sugar and lighter on the water in ratio to form a really thick syrup.

  1. You always post just what I need/want! I have been looking for a recipe for this for so long! I have always googled fondant icing and most/all of the recipes I have found call for those candy melts and it is never what I am really looking for. I think this is IT!!! I can’t wait to try it. Going to try in the next few days for sure, my kids will be THRILLED!

  2. Okay, looks good, but is it really “3 cups sifted confectioner’s sugar”, or is it “3 cups confectioner’s sugar, sifted”? The former contains less sugar than the latter.

    I used the latter and it worked well. Thanks!

    As for Corn Syrup, look for Glucose, it’s the same thing.

  3. Thank you for taking the time to put this recipe online. I plan to try it for a baby shower. Hope your day is good and once again: Thank you.

    Charlotte T

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