Best Apricot Frosting Recipes

APRICOT FROSTING

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.

APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES

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.

APRICOT COOKIE FROSTING

Steps:

• Mix together sugar, butter or margarine and apricot preserves until well blended.

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

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

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.