Apricot Filling and Frosting for Angel Food Cakes


"This is a great recipe to fill and frost angel food cake, especially in the summer months."
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1 h 30 m servings 149 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. 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).
  2. 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.
  3. Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.



I put the softened apricots in the blender along with the gelatin. Then took it out and folded it into whipped cream. Wonderful! I used this filling recipe to frost and fill the Boscobel Beach G...

I use this recipe as filling for my favorite recipe for carrot cake.. WOW! it's great! My husbands family Loves this cake, and their all gourmet cooks.

I followed this recipe as submitted. It is OK, but nothing special.