Cream Cheese Icing W Orange Zest Recipes

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ORANGE CREAM CHEESE FROSTING



Orange Cream Cheese Frosting image

Great on Carrot Walnut Cookies (see recipe).

Provided by Debbie Rowe

Categories     Desserts     Frostings and Icings     Cream Cheese

Yield 50

Number Of Ingredients 6

3 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon orange zest
2 tablespoons fresh orange juice
2 ½ cups confectioners' sugar
¾ cup chopped walnuts

Steps:

  • Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
  • Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
  • Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

Nutrition Facts : Calories 45.4 calories, Carbohydrate 6.3 g, Cholesterol 3.1 mg, Fat 2.2 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 8.4 mg, Sugar 6 g

ORANGE CREAM CHEESE FROSTING



Orange Cream Cheese Frosting image

This Frosting goes really well with my Chocolate Pumpkin Cake recipe. It also goes well with any Spice, or Carrot Cake. It is Scrumptious!!

Provided by jennifer a.

Categories     Dessert

Time 15m

Yield 1 One 8-inch 3-layer cake or 36 cupcakes, 18 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1/4 cup unsalted butter, softened
1 tablespoon fresh orange juice
1 teaspoon orange zest, grated
1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar
1/4 teaspoon orange food coloring

Steps:

  • Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
  • Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
  • Add the food coloring and gently stir until the color is uniform.
  • Chill the frosting until ready to ice the cupcakes or cake.

Nutrition Facts : Calories 170.3, Fat 6.9, SaturatedFat 4, Cholesterol 20.7, Sodium 41.4, Carbohydrate 27.2, Sugar 26.6, Protein 0.8

ORANGE CREAM-CHEESE FROSTING



Orange Cream-Cheese Frosting image

Use this fluffy orange cream-cheese frosting recipe with our Carrot-Ginger Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups; frosts one 8-inch layer cake

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, room temperature
2 bars (8 ounces each) cream cheese, room temperature
2 cups confectioners' sugar, sifted
2 teaspoons freshly grated orange zest
Pinch kosher salt
Pinch kosher salt

Steps:

  • Place butter in bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, and salt and beat for 5 minutes.

ORANGE-SCENTED CAKE WITH CREAM CHEESE FROSTING



Orange-Scented Cake with Cream Cheese Frosting image

Orange zest perfumes this butter-based cake with cream cheese frosting.

Provided by Food Network Kitchen

Time 3h

Yield 10

Number Of Ingredients 16

2 sticks (16 tablespoons) unsalted butter, cut into pieces, at room temperature, plus more for buttering the pans
1 2/3 cups all-purpose flour, plus more for dusting the pans (See Cook?s Note)
1/3 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon fine salt
1 2/3 cups granulated sugar
3/4 teaspoon finely grated orange zest
1/2 cup milk, at room temperature
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
Two 8-ounce packages cream cheese, cut into pieces, at room temperature
2 sticks (16 tablespoons) unsalted butter, cut into pieces, at room temperature
2 1/2 cups confectioners? sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1/4 cup cold heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch round cake pans. Line the bottoms of the pans with parchment, butter again and dust the whole pan with flour, tapping out the excess.
  • Put the flour, cornstarch, baking powder and salt into the bowl of a food processor. Add the granulated sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.
  • Whisk the milk, vanilla and eggs together in a small bowl or measuring cup with a spout. With the processor running, pour in the milk mixture and process until smooth. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
  • Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and invert the cakes onto the rack. Peel off the parchment and cool completely.
  • Beat the cream cheese and butter in a large bowl using an electric mixer on medium speed, until smooth, about 2 minutes. Add the confectioners? sugar, vanilla and salt and gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer running on low beat in the cream and then continue beating until the frosting is creamy and thick, about 1 more minute.
  • Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other cake layer and frost the top and sides of the cake with the remaining frosting.

ORANGE CREAM CHEESE SPREAD



Orange Cream Cheese Spread image

"Here's a smooth fluffy spread that couldn't be easier to make-it has only four ingredients," reports Lois Gelzer of Standish, Maine. "Try it as a topper on oven-fresh muffins or pumpkin bread. It lends a zingy orange taste to toast and bagels at breakfast, too."

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1 cup.

Number Of Ingredients 4

1 package (8 ounces) reduced-fat cream cheese, softened
3 tablespoons sugar
2 teaspoons vanilla extract
1 teaspoon grated orange zest

Steps:

  • In a bowl, beat all ingredients until smooth. Store in the refrigerator.

Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

ORANGE CREAM FROSTING



Orange Cream Frosting image

Orange Frosting

Provided by HILARY2000

Categories     Desserts     Frostings and Icings

Time 25m

Yield 12

Number Of Ingredients 7

½ cup butter, softened
3 ½ cups confectioners' sugar
1 pinch salt
2 tablespoons orange juice
2 tablespoons light corn syrup
2 teaspoons vanilla extract
2 drops orange food coloring

Steps:

  • In a large bowl, beat softened butter, confectioners' sugar and salt until smooth. Add orange juice, corn syrup and vanilla. Beat until smooth and creamy. Tint with orange food coloring.

Nutrition Facts : Calories 223 calories, Carbohydrate 39.4 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 57.1 mg, Sugar 37 g

ORANGE CREAM CHEESE FROSTING



Orange Cream Cheese Frosting image

Categories     Dessert     No-Cook     Quick & Easy     Halloween     Cream Cheese     Orange     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 6

2 8-ounce packages chilled cream cheese
8 tablespoons unsalted butter, room temperature
2 cups powdered sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/3 cup chilled sour cream

Steps:

  • Using electric mixer, beat cream cheese and butter in large bowl until well blended. Beat in sugar, then orange peel and vanilla. Beat in sour cream. Cover and refrigerate until frosting is firm enough to spread, about 30 minutes.

CREAM CHEESE-LEMON ZEST FROSTING



Cream Cheese-Lemon Zest Frosting image

Provided by Sarah Magid

Categories     Mixer     Quick & Easy     Cream Cheese     Vanilla     Organic     Butter     Lemon Juice

Yield Makes 4 1/2 cups frosting, enough to fill and frost one 8-inch layer cake or to frost 24 cupcakes

Number Of Ingredients 6

Three 8-ounce packages organic cream cheese, softened
2 sticks (1 cup) organic unsalted butter, softened
1 teaspoon grated organic lemon zest
1 1/2 tablespoons fresh organic lemon juice
1 tablespoon organic vanilla extract
2 3/4 cups organic powdered sugar

Steps:

  • In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla.
  • Sift the powdered sugar onto a piece of parchment or wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl).
  • Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.

CREAM CHEESE ICING W/ORANGE ZEST



Cream Cheese Icing W/Orange Zest image

Try this recipe on the banana bread recipe from author Ann Hodgman's "Beat This" cookbook. Make them into cupcakes instead of loaves, baking the cupcakes for 20 minutes instead of the 45-55 minutes for loaves. Top with this icing!

Provided by Foodie61

Categories     Dessert

Time 10m

Yield 32 cupcakes, 32 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 (32 ounce) bag powdered sugar
2 teaspoons orange zest
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond extract

Steps:

  • Beat cream cheese & butter together until light and fluffy.
  • Beat in 1 cup of powdered sugar.
  • Add in orange zest, salt & flavorings.
  • Add in remaining powdered sugar, one cup at a time until it's all incorporated.
  • Beat mixture at high speed for about 5 minutes, or until light and fluffy.

Nutrition Facts : Calories 160.7, Fat 5.3, SaturatedFat 3.2, Cholesterol 15.4, Sodium 96.4, Carbohydrate 28.6, Sugar 28, Protein 0.5

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