Sweet Orange Cream Topping Recipes

SWEET ORANGE CREAM TOPPING

Steps:

• In large bowl, beat whipping cream and powdered sugar with electric mixer on medium speed about 1 minute or until cream begins to thicken, then on high speed until stiff peaks form.
• Fold in orange juice and 1/2 teaspoon orange peel. Refrigerate until ready to serve. Garnish with additional orange peel.

GRANDMA'S ORANGE ROLLS WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Dissolve yeast in warm water and warm orange juice in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Beat warm milk, shortening, 1/4 cup white sugar, egg, and salt together in a separate bowl. Stir yeast mixture into milk mixture. Add enough flour to mixture to create a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6 to 8 minutes.
• Grease a large bowl and two 11x7x2-inch baking sheets.
• Place dough in the greased bowl and turn dough to coat all sides. Cover bowl with plastic wrap or a clean towel and let rise in a warm place until dough is doubled in size, about 1 hour.
• Punch dough down and divide in half. Roll each half on a lightly floured surface creating two 15x10-inch rectangles.
• Mix sugar, softened butter, and orange zest in a bowl until filling is smooth. Spread half of the filling onto each dough rectangle. Roll each rectangle around the filling, jelly roll-style, starting with the long end creating a log. Cut each log into 15 rolls.
• Arrange rolls on the prepared baking sheets. Cover baking sheets with plastic wrap and let rolls rise until doubled in size, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Remove plastic wrap from baking sheets.
• Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, softened butter, orange juice, and orange zest in a bowl until frosting is smooth. Spread frosting on the warm rolls.

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 LIQUEUR DESSERT

Steps:

• Scoop vanilla ice cream into dessert cups. Top each cup with 1-ounce orange liqueur. Garnish with orange zest and slices of orange.

SOUR CREAM TOPPING

Steps:

• In a small bowl, combine sour cream and confectioners' sugar until smooth. Transfer to a pastry or plastic bag; cut a small hole in the corner of bag. Pipe desired design.

SWEET POTATO, ORANGE & PINEAPPLE CRUNCH

Steps:

• Preheat oven to 350°. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain., Place sweet potatoes in a large bowl; mash potatoes. Stir in sugar, pineapple, eggs, sour cream, orange zest, juice, butter and vanilla; transfer to a greased 13x9-in. baking dish. For topping, in a large bowl, mix coconut, pecans, brown sugar and flour. Add butter; mix until crumbly. Sprinkle over top., Bake, uncovered, until heated through and topping is golden brown, 40-45 minutes.

SWEET POTATO PIE WITH SPICED CREAM TOPPING

Steps:

• Preheat oven to 350 degrees. Wrap potatoes in aluminum foil and bake at 350 degrees for 1 1/2 hours or until tender, then discard foil. Let stand 10 minutes; peel. Place flesh in a large bowl; discard skins. Mash flesh with fork. Stir in fat-free milk, 1/4 cup sweetened condensed milk, sugar, butter, 1/2 tsp cinnamon, vanilla, and salt. Stir in eggs.
• Spoon sweet potato mixture into prepared crust. Bake at 350 degrees for 45 minutes or until set.
• Place the remaining 1/4 teaspoons cinnamon and cream cheese in a medium bowl. Beat with an electric mixer until combined. Add 1/2 cup plus 2 tablespoons sweetened condensed milk to cheese mixture; reserve remaining milk for another use. Beat at medium speed until well blended. Carefully pour cream mixture evenly over pie. Let stand 10 minutes. Cut into wedges.

SWEET POTATO CHEESECAKE WITH CINNAMON WHIP CREAM TOPPING

Steps:

• 4 hours before you begin set the cream cheese, eggs and sour cream on counter to reach room temperature. cook sweet potatoes in oven on 350 for 1 hour in a large bowl , combine the graham cracker crumbs and sugar. Stir in the 2 1/2 ounces of butter until the crumbs are evenly moistened. place the crumbs into a 10-inch spring form pan that's about 2 1/2 inches deep and press them firmly into the bottom and halfway up the sides. Bake until the crust is fragrant and warm to touch, 7 minutes don't let crust brown too much. let the pan cool while preparing cheesecake batter. beat the cream cheese with sugar at medium speed until the mixture is smooth and somewhat fluffy. beat in the flour. One at a time, beat in the eggs on low speed, mixing the batter for only 15 seconds after each egg is added just until the eggs are incorporate, and scraping the bowl each time, but don't over beat. Add the sour cream, lemon juice, cinnamon, nutmeg, and vanilla. Puree sweet potatoes and add to cheesecake mixture. beat on low for 30 seconds or until smooth and have the consistency of a milkshake. Wrap the outside of the pan tightly with two sheets of extra-wide heavy duty aluminum foil to make the pan waterproof. Brush the inside rim of the pan with a light coating of the melted butter but don't touch the crust. Pour the batter into the crust, covering the crust completely and come within about 1/2 inch of the pan's rim. Place the pan in a roasting pan and carefully pour hot water into the roasting pan until the water reaches halfway up the spring form pan Bake at 350 until the top of the cake is golden brown and doesn't wobble in the middle when the pan is nudge. A little jiggle is fine but not alot. Let cheesecake set for about an 1 hour and 20 minutes to set. Refrigerate uncovered for 8 hours or overnight. Pour Heavy cream in a cold glass bowl and beat on high speed slowly mix in sugar, cinnamon, and vanilla. Beat until stiff peaks are formed. serve a scoop of whip cream cream on each slice of cheesecake.