Petit Fours with Butter Icing Recipe
Petit Fours with Butter Icing
Flavors of Switzerland
Total time: more than 2 hours

Preparation time: 90 minutes
Refrigeration time: 60 minutes
Baking time: 8 minutes

Difficulty: Average
Chef's Note

Petit fours are best served fresh. However, they will keep in the refrigerator for a day or two in a box.

Don't cover the petit fours directly with plastic wrap because the icing will run.

Wrapping idea: wrap the petit fours right on the rack with transparent paper. Tie with a pretty ribbon.

For about 25 pieces

- 4 egg whites
- a pinch of salt
- 120 g (4 oz.) sugar
- 4 egg yolks
- 120 g (4 oz.) flour

- 150 g (5 oz) butter, softened
- 115 g (4 oz.) icing sugar
- 1 vanilla bean, seeds scraped
- 1 1/2 orange or lemon, zest grated + 1 1/2 Tbsp. juice
- about 40 g (3 Tbsp.) quince jelly, warmed for spreading

- 500 g (18 oz.) icing sugar
- 3 Tbsp. lemon juice
- 1-2 Tbsp. water
- a few drops of red, green and blue food coloring
- silver dragees, flowers or other sugar decorations


  1. Beat the egg whites with the salt to soft peaks. Gradually beat in the sugar until thick and glossy.
  2. Briefly mix in the egg yolks. Add the sifted flour and fold gently.
  3. Spread to a 1 cm (3/8") thickness on a parchment-lined baking sheet. Smooth out.
  4. Bake for 6-8 minutes in the lower part of a preheated 200° C (400° F) oven. Remove, slide onto a clean kitchen towel and cover with the hot pan. Let cool.


  1. Beat the butter until it is soft and holds peaks.
  2. Add the icing sugar, vanilla seeds, orange or lemon zest and juice, and beat until pale and light (4-5 minutes).


  1. Slice the sponge in half horizontally.
  2. Spread one half with the filling, cover with the other half and press together.
  3. Brush the top with the quince jelly. Refrigerate, covered, for 1 hour.
  4. Trim the edges so they are straight. Cut the cake into 3.5 cm (1 1/2") cubes.

Icing and finishing

  1. Combine the icing sugar, lemon juice and water to form a thick liquid consistency.
  2. Divide the icing in three; tint red, green and blue.
  3. Place the petit fours on a baking rack; pour the icing over them, allowing it to run off and harden. Decorate.
  4. Let dry completely. Refrigerate until serving time.
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In collaboration with the Fédération des producteurs de lait FPL

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