Orange Buttercream Frosting Recipes

ORANGE BUTTERCREAM FROSTING

Steps:

• Blend all ingredients together in a bowl until smooth. To thin, add more juice, to thicken, add more sugar.
• Add a dash of orange zest or fresh grated peel, if desired.

ORANGE BUTTERCREAM FROSTING

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

ORANGE BUTTERCREAM FROSTING

Steps:

• Gather the ingredients.
• In a mixing bowl with an electric mixer , combine the butter, 3 cups of confectioners' sugar , and vanilla and orange extracts until well blended.
• Add the orange zest and 3 tablespoons of fresh orange juice. Beat until smooth and creamy.
• Add more confectioners' sugar or orange juice, as needed, for spreading or piping consistency. Beat in a few drops of orange food coloring , if desired.
• Use to frost a cake or cupcakes. Refrigerate leftover frosting, covered, for up to one month.

ORANGE FROSTING

Steps:

• Beat butter on high speed with an electric mixer for about three minutes until light and airy.
• Mix in powdered sugar a little bit at a time.
• Add zest and salt and continue to beat for another minute.
• If desired, add more powdered sugar to make the buttercream frosting stiffer.

ORANGE BUTTERCREAM FROSTING

Steps:

• In the top pan of a double-boiler or a heatproof bowl placed over (not touching) simmering water, combine the egg yolks, sugar and brandy. Whisk until very thick and pale - about 4 minutes. Remove the pan or bowl from over the water and let cool. In a bowl, combine the butter and vanilla. Using an electric mixer set on medium-high speed, beat until very soft and fluffy - about 5 minutes. Gradually beat in the cooled egg yolk mixture. Let this mixture stand at room temperature, stirring occasionally, until spreadable - about 20 minutes. In a seperate bowl, using the electric mixer set on medium-high, beat the cream cheese until very light and fluffy - about 4 minutes. Beat in the buttercream frosting until well blended. Use immediately or cover and refrigerate over-night. Before using, let stand at room temperature until softened, then beat with an electric mixer on high speed until smooth and fluffy. After frosting cake, garnish with shredded orange curls. (Orange rind only, none of the white pith) Makes enough to frost a three layer cake.

ORANGE CREAM FROSTING

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.

ORANGE CREAM CHEESE FROSTING

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.

EASY ORANGE BUTTERCREAM FROSTING (COOK'S ILLUSTRATED)

Steps:

• In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add orange zest and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add orange juice, vanilla, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

ORANGE BUTTERCREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed, about 2 minutes.
• Add the confectioners' sugar in three batches, mixing after each addition.
• Add the orange juice, orange zest, and salt.
• Beat on medium speed until light and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.

ORANGE BUTTERCREAM FOR HEXAGONAL WEDDING CAKE

Steps:

• In the heatproof bowl of an electric mixer, combine sugar and egg whites. Set bowl over a pot of gently simmering water, and whisk constantly until mixture is very warm to the touch and sugar is completely dissolved, about 3 minutes (test by rubbing between your fingers to detect any graininess). Attach bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture is cooled and stiff peaks form, 10 to 15 minutes.
• With mixer on medium-low speed, gradually add butter, a half stick at a time, beating until completely combined after each addition. Beat in vanilla and liqueur.
• Switch to the paddle attachment, and mix on lowest speed to remove all air bubbles, about 5 minutes. Use immediately, or transfer to an airtight container, and store in the refrigerator for up to 3 days. Before using, bring to room temperature, and beat until smooth with the paddle attachment.