Frosting is the most important part of the cake as far as I am concerned and making it from scratch is a must for me. Using a boxed cake mix is an acceptable shortcut but I prefer to make a rich buttercream frosting the old-fashioned way. This recipe makes a generous quantity, which I also prefer having my cake generously thickened with icing. The bright fresh orange flavor is a compliment to a dark chocolate cake.
- 1 pound (4 sticks) butter, at room temperature
- 2 pounds powdered sugar
- 1/2 teaspoon salt
- 1 orange, zested & juiced
In the bowl of a stand mixer (or by hand mixer) begin creaming the butter. Add the zest from one whole orange and continue mixing to incorporate fully; add salt. Cut the orange in half and roughly squeeze the juice into the butter mixture (you don’t have to juice out every last drop, just a few tablespoons of juice will be fine) and mix again to incorporate with the butter. Gradually add powdered sugar, mixing in between additions to incorporate. The mixture will be very thick and rich.
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