|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 0g||1%|
|Total Sugars 18g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We hope you enjoy this icing recipe. Besides the regular recipe, there are two other options included. The first option gives directions for making this recipe low calorie. Plus, if you are someone who prefers not to make desserts from already processed ingredients there are directions for a from-scratch version.
Your frosting flavors are only limited by the types of prepared fruits that you use. We think seeded raspberry jam or jelly makes a good frosting. Of course, the fanciest would be using lemon curd. If you decided to use a chunkier jam or marmalade, you may wish to mix the water in by using a food processor or blender.
1/2 cup fruit preserves (jelly, jam or citrus curds)
1/4 cup water
1 (8-ounce) container whipped topping, thawed
3/4 cup confectioners' sugar
In a large bowl, mix the water with the preserves and/or the curd.
Stir in the whipped topping and the powdered sugar.
If frosting two cake layers, begin by placing one layer on the serving plate.
Frost the top of that layer with 1/3 of the icing.
Place the second layer on top of the first layer. Frost the top of the cake with 1/2 of the frosting. Frost the sides of the cake with the remaining frosting.
Place the cake in the refrigerator for at least an hour prior to serving.
Any leftover cake must be stored in the refrigerator.
Low Calorie Recipe Tips
- Use a low calorie or calorie-free jam or jelly.
- Substitute sugar-free and low fat whipped topping for the regular product.
- Substitute the powdered sugar for Splenda or other artificial sweeteners with the same volume.
- Early in the day or the day before, make your favorite jam, jelly or curd. Allow it to cool and set-up.
- Add 1/4 cup of water to the 1/2 cup of jam.
- Whip 1 cup of heavy cream with 1/3 cup of sugar.
- Stir in the powdered sugar and the jam to make the icing.
- Follow the above directions to frost the cake.