This recipe is from Martha Stewart Kids magazine and is to be used for frosting Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This is a VERY buttery buttercream frosting. :) This is the lighter yellow color stuff in the photo.
Provided by CraftScout
Categories Dessert
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
- Reduce speed to medium, and add sugar in 1/2 cup at a time.
- Mix in vanilla and Apricot Whip.
- Use immediately or refrigerate airtight up to 3 days and stir before using.
Nutrition Facts : Calories 1101.6, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 21.3, Carbohydrate 73, Fiber 0.1, Sugar 66.4, Protein 1.1
APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES
This is a great recipe to fill and frost angel food cake, especially in the summer months.
Provided by Carol
Categories Desserts
Frostings and Icings
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
- Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
- Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 20.9 g, Cholesterol 27.2 mg, Fat 7.4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 58.9 mg, Sugar 18.6 g
Steps:
- Mix together sugar, butter or margarine and apricot preserves until well blended.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 9.7 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 6.1 mg, Sugar 7.9 g
ORANGE-APRICOT LAYER CAKE WITH CHOCOLATE FROSTING
Steps:
- FOR APRICOT PUREE: Combine dried apricots and orange juice in small saucepan. Bring to boil. Cover tightly and simmer over low heat until apricots are very tender, about 15 minutes. Transfer mixture to processor. Add sugar and puree until smooth. (Can be prepared 3 days ahead. Transfer to bowl; cover and chill.) FOR CAKE: Position rack in bottom third of oven. Preheat oven to 325°F. Using electric mixer, beat ½ cup sugar, egg yolks, oil, orange peel and 1/3 cup apricot puree in large bowl until mixture is very thick, about 5 minutes. Beat in matzo cake meal and potato starch. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add ½ cup sugar, beating until whites are stiff but not dry. Fold large spoonful of whites into yolk mixture. Gently fold in remaining whites in 3 additions. Transfer batter to ungreased 10-inch diameter springform pan. Bake cake until tester inserted into center comes out clean, about 42 minutes. Cool cake in pan on rack (cake will sink slightly). FOR FROSTING: Meanwhile, stir chocolate and margarine in saucepan over low heat until melted and smooth. Whisk in 3 Tbsp apricot puree. Remove from heat. Let stand until thickened but still spreadable, about 2 hours. Cut around cake sides; remove pan rim. Cut cake horizontally in half to form 2 layers, leaving bottom layer on pan bottom. Place top layer, cut side up, on plate. Spread bottom layer with 2/3 cup apricot puree. Spread ½ cup chocolate frosting on cut side of top layer. Place top layer, chocolate side down, on apricot filling. Spread remaining frosting over top and sides of cake. Chill until frosting sets, at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.) Garnish with apricots and orange peel, if desired.
APRICOT DROPS WITH APRICOT FROSTING
This recipe is the same as my Aunt Mary's Pineapple Drop cookies. I challenged the recipe using a can of Apricots! They are VERY good....VERY VERY GOOD! "Enjoy"
Provided by Janet Scott
Categories Cookies
Number Of Ingredients 2
Steps:
- 1. Make your Apricot drops using the same exact recipe for "Aunt Mary's pineapple drop cookies"
- 2. Measure out 3/4 cup chopped apricots and 1/4 cup of the juice in place of your pineapple You should have a few left over in your can for your frosting
APRICOT-FILLED PUMPKIN CAKE WITH BROWNED BUTTER FROSTING
Take spiced pumpkin Bundt cake to a whole new level with a tunnel of sweet apricot filling running through each piece. Sprinkle with chopped dried apricots for a fantastic finish.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour. (Do not use dark or nonstick pan.)
- In small bowl, mix all filling ingredients except apricots with fork until fine crumbs. Stir in 1/2 cup chopped apricots; set aside.
- In medium bowl, mix flour, baking powder, cinnamon, ginger and salt; set aside.
- In large bowl, beat 1 cup butter and granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture on low speed until blended.
- Spread 3 cups of the batter in pan. With back of spoon, make 1/2-inch-deep tunnel in middle of batter. Spoon filling into tunnel, making sure filling does not touch side of pan. Top with remaining batter, making sure batter layer touches side of pan.
- Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in cake comes out clean and top is golden brown. Cool 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
- In 2-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until light golden brown; cool slightly. Stir in powdered sugar. Stir in 3 tablespoons of the milk until smooth. Add additional milk, 1 teaspoon at a time, until desired consistency. Spoon frosting over cake, letting some run down sides of cake. Garnish with 1/4 cup chopped apricots.
Nutrition Facts : Calories 470, Carbohydrate 69 g, Cholesterol 115 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 49 g, TransFat 1 g
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Apricot Frosting Recipes: A Delectable and Fruitful Twist to Your Dessert
When it comes to frosting, people often resort to the traditional chocolate, vanilla or cream cheese flavors. But have you ever tried apricot frosting? Apricot frosting adds a burst of sweetness and tanginess to your dessert that will surely leave a lasting impression on your taste buds.
What is Apricot Frosting?
Apricot frosting is a delicious and fruity frosting made from pureed apricots, sugar, and butter. It is a quick and easy recipe that can be whipped up in no time. It is perfect for cakes, cupcakes, and even cookies. Apricot frosting is versatile and can be used to complement any dessert that needs a hint of fruity sweetness.
Benefits of Apricot Frosting
Apricots are a great source of vitamins, minerals and antioxidants. By adding apricot frosting to your dessert, you are not only adding a delicious twist but also getting the nutritional benefits of the fruit. Apricots are low in calories and are rich in vitamin A, C and potassium.
Apricot frosting is also an ideal choice for people who are looking for a healthier alternative to traditional frosting. It has less sugar and fat content compared to other frosting recipes, making it a healthier choice for individuals who are monitoring their sugar and fat intake.
Ways to Use Apricot Frosting
Apricot frosting can be used in a variety of ways. Here are some ways to get creative with apricot frosting:
1. Use it on cakes - Apricot frosting is perfect for frosting cakes. It adds a fruity punch to your cake that will make it stand out. It is especially great for light cakes like angel food cake or sponge cake.
2. Use it on cupcakes - Apricot frosting is also great on cupcakes. It pairs well with vanilla or lemon cupcakes. Top it off with some apricot slices to give it an elegant touch.
3. Use it on cookies - Apricot frosting can also be used to frost cookies. It adds a unique flavor to your cookies that will surely stand out among your typical chocolate chip or sugar cookies.
4. Use it as a dip - Apricot frosting can also be used as a dip for fruits like strawberries, apples, or bananas. It is a great way to get a sweet and fruity snack that is also healthy.
How to Make Apricot Frosting
Here is a simple apricot frosting recipe that you can easily make at home:
Ingredients:
- 1 cup of dried apricots
- 1 cup of water
- ½ cup of unsalted butter, softened
- 2 ½ cups of powdered sugar
- A pinch of salt
Instructions:
1. Place the dried apricots in a small saucepan and add water. Cook on medium heat until the apricots are soft, about 10 to 15 minutes.
2. Remove from heat and blend the apricots until it forms a smooth puree.
3. In a mixing bowl, cream the softened butter until it is light and fluffy.
4. Add powdered sugar and salt to the mixing bowl, and mix until it is fully combined.
5. Add the apricot puree to the mixing bowl and mix until it is fully incorporated.
6. Spread the apricot frosting on your preferred dessert and enjoy!
The Bottom Line
Apricot frosting is a delectable and fruity twist to traditional frosting recipes. Not only is it delicious, but it also has nutritional benefits that make it a healthier alternative to traditional frosting. It is a versatile frosting that can be used on cakes, cupcakes, cookies, and even as a dip. With this simple recipe, you can easily whip up your own apricot frosting at home and enjoy a fruity and sweet dessert.
Apricot frosting is a delicious and fruity frosting that can be spread on cakes, cupcakes, muffins, and other baked goods to add a touch of sweetness and tanginess. It is made by combining apricot puree or preserves with butter, powdered sugar, and vanilla extract to create a smooth and creamy frosting. However, making apricot frosting can be a bit tricky, as the fruit's natural acidity can affect the consistency and texture of the frosting. In this article, we'll share some valuable tips on how to make the perfect apricot frosting recipes without the recipes.
Tip #1: Use High-Quality Apricot Puree or Preserves:
When making apricot frosting, the quality of the apricot puree or preserves you use will greatly affect the flavor and texture of the frosting. Therefore, it is essential to choose high-quality products that are made from ripe and juicy apricots. Look for brands that use natural ingredients and avoid any products that contain artificial preservatives, sweeteners, or flavors. You can also make your apricot puree by blending fresh apricots in a food processor and straining the mixture to remove any seeds or skins.
Tip #2: Balance the Sweetness and Tartness:
Apricots have a natural tartness that can make the frosting too tangy or sour if you don't balance it with enough sweetness. The key is to taste the frosting as you go along and adjust the amount of sugar or honey accordingly. Start with a small amount and gradually add more until you reach your desired level of sweetness. Keep in mind that the sweetness will also vary depending on the type of sugar you use, whether it is granulated sugar, powdered sugar, or honey.
Tip #3: Incorporate the Apricot Puree Gradually:
Adding too much apricot puree or preserves at once can cause the frosting to become runny or lumpy. To avoid this, it is best to add the puree gradually, one spoonful at a time, while mixing the frosting with a stand mixer or hand mixer. This will help the frosting to emulsify and become smooth and creamy. If the frosting does become too thin, you can add more powdered sugar to thicken it up. Conversely, if it is too thick, you can add a tablespoon of milk or cream to loosen it up.
Tip #4: Use Room Temperature Ingredients:
Using ingredients that are too cold or too hot can affect the texture and consistency of the frosting. Therefore, it is best to use ingredients that are at room temperature. Take the butter out of the fridge at least an hour before you start, to allow it to soften. You can also warm the apricot puree in a microwave or on the stovetop to make it easier to incorporate into the frosting. Similarly, if you are using eggs in the recipe, make sure they are at room temperature before you start.
Tip #5: Add Vanilla Extract for Flavor:
Vanilla extract is a great way to enhance the flavor of the frosting and balance out the tanginess of the apricot puree. It adds a subtle sweetness and aroma that complements the fruit's natural flavors. Use a high-quality pure vanilla extract and add it to the frosting gradually while mixing. Start with a small amount and add more if needed. You can also experiment with other flavorings, such as almond extract or orange zest, to create different variations of the frosting.
Tip #6: Chill the Frosting Before Use:
Once you have made the apricot frosting, it is a good idea to chill it for at least 30 minutes before spreading it on your baked goods. This will help the frosting to set and thicken up, making it easier to apply and preventing it from sliding off. You can also use a piping bag and nozzle to create different designs and decorations with the frosting.
Conclusion:
Making apricot frosting can seem daunting, but with these valuable tips, you can create a delicious and creamy frosting that is perfect for any baked good. Remember to use high-quality ingredients, balance the sweetness and tartness, incorporate the puree gradually, use room temperature ingredients, add vanilla extract for flavor, and chill the frosting before use. With these tips in mind, you can experiment with different variations of apricot frosting and impress your guests with your baking skills.
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