I first made this recipe to frost a double-layer 9" round chocolate cake. This recipe produced enough frosting to top each of the rounds (filling between the two rounds, plus the top). If it is desired to fill & frost both the sides and top, the recipe could be doubled. Depending on the strength of the flavor of the cherry preserves, you may need more or less. Also, due to the varying consistencies of various preserves, more or less confectioners’ sugar may be needed. Ultimately, the finial consistency of the icing is up to the chef and the intended use.
Most any sort of fruit preserves could be use: strawberry, blueberry, blackberry, apricot, etc.
Source
Special Equipment
- Stand mixer
Ingredients
- 56 grams unsalted butter, softened
- 250 grams cream cheese, cold, cut into cubes
- 460 grams confectioners’ (icing) sugar, sifted
- 1 teaspoons (5 mL) pure vanilla extract
- Pinch of salt
- 2 tablespoons (30 mL) cherry preserves, or to taste
Preparation
Using a stand mixer fitted with a paddle:
- Beat butter and sugar on medium/low speed until combined (about 2 minutes).
- While continuing to beat, add cubed cream cheese; beat for an additional 2 minutes.
- Add vanilla.
- Add salt.
- Beat for another minute; but be sure to not over-beat as the frosting will become too thin.
- At low speed, add cherry preserves.
Taste and Test
Taste the frosting and add more preserves if desired. If the frosting is too thin, at a little more sugar. If it is too thick, add more preserves (if the flavor tolerates), or a little milk.