Apricot Yogurt Frosting Recipes

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APRICOT FROSTING



Apricot Frosting image

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

2 cups unsalted butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
1/4 cup apricot jam (Apricot Whip, or your own jam)

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 CAKE WITH APRICOT BUTTERCREAM



Apricot Cake With Apricot Buttercream image

Apricot nectar suffuses this cake and buttercream with the intense flavor of fresh apricots. It is relatively easy to make and it sure to be an instant favorite.

Provided by mister_quasar

Categories     Dessert

Time 1h15m

Yield 2 9, 12 serving(s)

Number Of Ingredients 14

3 cups apricot nectar (recommend Jumex brand, three 11.3 oz cans)
2 1/4 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs, room temp
1 teaspoon vanilla
2 cups unsalted butter, softened
1 cup sugar
1/4 cup water
5 large egg whites, room temp
3/4 teaspoon cream of tartar
3/4 cup reduced apricot nectar (instructions in 'Cake' section)

Steps:

  • Apricot Cake.
  • Preheat oven to 350°F.
  • Trace the bottoms of two 9" X 1 1/2" cake pans onto parchment paper. Cut out the outlines. Butter and flour both pans, knocking out excess flour. Place traced parchment paper on pan bottoms.
  • Pour apricot nectar into a microwave-safe liquid measuring glass. Microwave on high-power until nectar is reduced by half (should measure 1 1/2 cups). This will take 10-15 minutes. Be sure to watch as nectar reduces to ensure that it does not reduce too much. Refrigerate reduced nectar until no longer warm to the touch.
  • Meanwhile, sift together flour, salt, and baking powder.
  • In a separate bowl, combine butter, sugar, eggs, and vanilla.
  • Beat for a total of 3 minutes, scraping the sides of the bowl.
  • Then add flour mixture to creamed mixture.
  • Finally, add 3/4 cup cooled apricot nectar to mixture.
  • Beat for two minutes.
  • Pour batter into prepared pans.
  • Bake in pre-heated oven for 30-35 minutes, or until cake tests done.
  • Cool in pans on cooling racks for 10 minutes. Then, run a knife along the edge of the pans and invert onto cooling racks to cool completely.
  • Apricot Buttercream.
  • In a mixing bowl, beat the butter until smooth and creamy.
  • In another mixing bowl, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks. Gradually beat in 1/4 cup sugar until stiff peaks.
  • In a small heavy saucepan, heat 3/4 cup sugar and 1/4 cup water, stirring constantly, until sugar dissolves and mixture is bubbling. Stop stirring and cook mixture until it reaches 248-250 F, the firm ball stage. It will be thick and gooey.
  • Immediately pour the syrup into the prepared egg whites, beat constantly with an electric mixer or hand mixer. Continue beating until mixture is completely cool, 3-5 minutes.
  • Beat in the butter 1 Tbs at a time. If the mixture looks curdled, it is likely too cool. Let it sit at room temperature and continue to beat in butter until completely smooth. It will be curdled at first but it will set up when beaten if you allow it to come to room temperature!
  • Beat in the remaining 3/4 cup reduced apricot nectar. Allow mixture to come to room temperature and it will set up smoothly when beaten.

Nutrition Facts : Calories 658.3, Fat 39.5, SaturatedFat 24.6, Cholesterol 132.7, Sodium 167.5, Carbohydrate 73.6, Fiber 0.9, Sugar 52.7, Protein 5.3

ROASTED & CARAMELIZED APRICOTS W/GREEK YOGURT & LEMON -



Roasted & Caramelized Apricots W/Greek Yogurt & Lemon - image

Found at tastefoodblog.com, "This apricot dessert has a few secrets. It's sublime, healthy & relatively low-fat. Its secret ingredient is Greek yogurt (richly thick, creamy & tart). Its secret technique is to use ingredients which are simple, fresh & in season - The golden rule for cooking. A little sugar is sprinkled over apricot halves, which are then broiled until the sugar dissolves & begins to caramelize. The fruit softens & breaks down (virtually melting into itself), but is held together by its soft skin w/a puddle of caramelized sugar pooled in the center. Whisked Greek yogurt (lightly sweetened & brightened w/lemon) is spooned over-the-top or to-the-side of the fruit & serves as a cool complement to the apricot's warmth. It's a luscious & fresh end to any meal." Enjoy!

Provided by twissis

Categories     Dessert

Time 15m

Yield 3 Halves per serving, 4 serving(s)

Number Of Ingredients 6

6 apricots, halved (ripe, but not mushy)
1/4 cup granulated sugar
1/4 cup light brown sugar (plus extra for garnish)
1/2 cup Greek yogurt
1 tablespoon granulated sugar
1 teaspoon fresh lemon zest (finely grated with extra for garnish)

Steps:

  • Heat the oven broiler. Mix sugars together in a sml bowl. Halve the apricots (top-to-bottom) & discard pits.
  • Arrange fruit (skin-side up) in an oven-proof skillet or on a baking sheet. Broil until light golden (about 2 min). Remove from oven & turn the apricots over. Sprinkle sugar combo evenly over ea apricot half. Broil until centers are bubbly & beginning to caramelize (3-5 min).
  • Divide apricot halves between 4 serving plates. Whisk yogurt, 1 tablespoons sugar & 1 tsp lemon zest together in a sml bowl. Spoon a little yogurt over ea apricot half (or spoon on the side of the plate). Sprinkle w/a little brown sugar & extra lemon zest for garnish.

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