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Saturday, February 26, 2011

Some Seriously Scrumptious Orange Frosting

For cakes and cupcakes, you've just gotta try this frosting. It always gets rave reviews and requests for the recipe. It couldn't be easier too. We love easy, right?!

This makes quite a bit. You could half it, if you know your cake won't need this much.

What you need:

6 T. butter
1 lb package of powdered sugar (about 4 3/4 cups)
1 orange
1 1/2 tsp. vanilla
1 egg

Cream butter and 2 tsp. grated orange peel. Gradually add about half the sugar. Beat in egg and vanilla. Gradually blend in remaining sugar. Add enough o.j. (squeezed from the orange itself or any other orange juice you have on hand.) to make of spreading consistency. This is very little. Start with a few drops or small, short stream. You can always add more if needed. And of course, if you mess up and it's too thin. Add more powdered sugar till you get back to the thickness you need.

This can be used as a regular butter frosting by omitting the orange peel and using cream or milk instead of the orange juice.

It can also go chocolate by adding cocoa powder at the same time as the vanilla. However much to taste. And also using cream or milk instead of the o.j.

Now....NO more buying pre-made cans of icing!
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Posted by Marissa at 8:12 PM

6 comments:

  1. AnonymousFebruary 26, 2011 at 8:16 PM

    Hmmm - craving a piece of cake now.

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  2. MarissaFebruary 26, 2011 at 8:22 PM

    I wish I had taken a picture of the cake before it got taken to the banquet. Oh well. Ingredient shot only.

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  3. BrendaFebruary 27, 2011 at 9:54 AM

    I'm wondering about raw egg in frosting .... but LOAD in the orange peel! Maybe this would be good on cinnamon rolls too?

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  4. Bonnie WeeksFebruary 27, 2011 at 6:11 PM

    That sounds like a refreshing frosting with the OJ and peel. P.S. You did a great job yesterday!

    ReplyDelete
  5. MarissaFebruary 27, 2011 at 9:54 PM

    Brenda, It would be good on rolls! Also, I wondered who might notice and comment on the raw egg first! I have been eating it that way for 30+ years. So, I don't think of it as a big deal. They sell pasteurized eggs at the store, I think I've seen. So that is an option, I suppose.

    Bonnie, Thanks so much! It was a blast.

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  6. jlrbrennerApril 8, 2011 at 4:29 PM

    This looks yummy. I have the same basic recipe as just a butter cream recipe. I LOVE homemade frosting! Makes me want to bake a cake. I wouldn't worry about the eggs but the fresher the better. we have chickens so our eggs are very fresh and I never worry about them. Farm fresh eggs are always better anyway :)

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