I 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.
- 1/2 cup fruit preserves (jelly, jam or citrus curds)
- 1/4 cup water
- 8 ounce container whipped topping (thawed)
- 3/4 cup powdered 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.
Notes in the Margin:
Your frosting flavors are only limited by the types of prepared fruits that you use. I think seeded raspberry jam or jelly make 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.
Tips for Making This Recipe Low Calorie
- 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.
Prefer to Make Your Icing from Scratch?
- 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.
Try the Fruit Icing on These Fine Cakes
Of course, any fruit flavor will go perfectly on a white cake. Make sure to only used egg whites in this cake, as well as, clear vanilla extract for that truly white as snow cake.
This three-layer chocolate cake would taste outstanding if the icing is made with a seedless raspberry jam or my husband’s favorite, orange marmalade or orange curd. He just loves that Orange and Chocolate combination.
I don’t care that much for it, but for him I’ll make it.
Skip the strawberry buttercream frosting in this recipe. Use this whipped frosting instead.