Jelly Frosting Recipes

HOW TO MAKE JELLO FROSTING

Steps:

• Combine the jello powder, sugar, egg white, and vanilla in a pot. Stir with a whisk on low heat.
• Slowly pour in the boiling water and mix. Turn the heat to medium and stir.
• Turn the heat up to high and continue to whisk for 5 minutes.
• Allow the frosting to cool. Shut off the stove once the frosting is creamy and thick. Let the frosting cool and chill in the fridge for about 30 minutes.
• Chill the frosting in the fridge until ready to use
• Serve. Use the frosting to top off cakes, cupcakes, brownies, sweet breads, and other desserts by using a large butter knife, spatula, or frosting pipe. Enjoy!

BEST JELLY FROSTING FOR PB BARS

Steps:

• Mix jelly, white sugar, and egg together in a bowl; transfer to the top of a double boiler over simmering water. Cook, stirring frequently, until stiff peaks form, 8 to 12 minutes.
• Mix enough confectioners' sugar into jelly mixture until desired thickness is reached. Refrigerate frosting until slightly hardened, 15 to 30 minutes.

JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners. Gently spray the liners with baking spray and set aside.
• Sift the flour, baking powder and salt over a large piece of paper. In a large bowl, cream the butter and granulated sugar with a hand mixer on medium speed until light and fluffy. Beat in the eggs, egg yolk and vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth (the batter may look curdled at first but will smooth out). Pick up the paper with the dry ingredients and gradually pour into the wet ingredients. Continue to mix just until blended.
• Spoon the batter evenly into the prepared tin, filling the cups about three-quarters full. Bake until the tops of the cupcakes spring back to the touch and are not too golden, about 20 minutes. Cool in the tin for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
• Fill a squeeze bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squeeze bottle as far as it will go into the tops of the cupcakes. Gently squeeze about 1 tablespoon jelly inside of each cupcake. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
• Beat the peanut butter, butter and cream cheese with a hand or stand mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consistency.

JELLY FROSTING

Steps:

• Combine all ingredients and a dash of salt in top of double boiler.
• Cook over boiling water, beating constantly until stiff peaks form.
• Remove from the heat. Beat until spreading consistency, about 2 minutes.
• Frosts 2 (8 inch) layers or 24 cupcakes.

STRAWBERRY FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy.
• Beat in the strawberry fruit spread or jam into the vanilla frosting. Mix in the remaining 1 cup powdered sugar, plus extra, as needed, until smooth and creamy.

JELLY ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
• Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
• Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
• Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
• Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.

RASPBERRY JAM BUTTERCREAM

Steps:

• Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
• Cream butter and jam until well incorporated, about 2 minutes.
• Add powdered sugar, one cup at a time until you reach desired consistency.
• If frosting gets too thick you can add a little milk to thin it out.
• If you are not satisfied with the pink colour from the jam/preserves alone add in a drop or two of red food colour to intensify it.

JELL-O® CREAM CHEESE FROSTING RECIPE

Steps:

• In the stand of an electric mixer, beat together cream cheese and butter until well combined.
• Add JELL-O Vanilla Instant Pudding and beat on high speed until light and fluffy and pale in color, approximately 5 minutes.
• Gradually add powdered sugar and beat until fully incorporated and fluffy.
• Use immediately to frost cooled cake or cupcakes.