|Nutritional Guidelines (per serving)|
|Servings: 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 101g||37%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use this flavorful orange frosting to frost cupcakes, a Bundt cake, or a layer cake.
For deeper flavor, use orange juice concentrate and omit the orange juice and zest. For a more vivid color, add a few drops of orange food coloring.
For a thin icing to drizzle over a cake, cut back on the powdered sugar or add extra orange juice.
- 4 tablespoons butter (softened)
- 1/2 teaspoon vanilla
- 3 cups sugar (powdered)
- 1/4 teaspoon salt
- 3 to 4 tablespoons orange juice
- 1 orange zest (finely grated)
In a mixing bowl with an electric mixer, beat the butter with the vanilla until light and well blended.
Sift the powdered 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.
It's easy to thin or thicken frosting, depending on how you plan to use it. Add more confectioners' sugar for a thicker frosting, or more orange juice for thinner frosting. Another way to thin frosting—especially useful if you're out of powdered sugar—is to set the bowl o frosting in a bowl of hot water. Beat it until the heat causes it to thin enough to spread.