Orange Fluff Frosting Filling Recipes

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 FROSTING

Steps:

• In a mixing bowl with an electric mixer, beat the butter with the vanilla extract until light and well blended.
• Sift the confectioners' sugar and gradually beat it into the butter along with the salt.
• Add a few tablespoons of orange juice and the orange zest. Beat until well blended and add more orange juice as needed for a spreadable frosting.

FLUFF FROSTING

Steps:

• Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.

ORANGE FLUFF FROSTING / FILLING

Steps:

• In a heavy saucepan, heat the orange juice and marshmallows, over medium-low heat till marshmallows melt.
• Cool until it thickens a little.
• Whip cream and fold orange juice mixture into cream.
• Add food coloring if desired.

FLUFFY VANILLA FROSTING

Steps:

• With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
• Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
• Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

ORANGE FILLING

Steps:

• Mix sugar and corn starch in double boiler.
• Add beaten egg yolk and orange juice. Cook for 10 - 15 minutes or until thick.
• Remove from heat, add butter and peel.
• Cool.
• Lemon Cream Filling 1 egg yolk, beaten 1/2 cup sugar 2 Tbsp corn starch 1/4 cup lemon juice 1/8 tsp grated lemon peel 1/2 tsp butter 1/2 cup water.
• Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes. Add butter.
• Cool.