Orange cream always makes me think of summer. It’s the middle of winter right now and we’re just digging out from a snowstorm, but how else would we appreciate the summer without the winter?
This frosting originally appeared with orange cream cupcakes and would yield enough for 2 dozen miniature cupcakes or at least 1 dozen regular-sized cupcakes. You could very easily double the recipe for 2 dozen cupcakes or a two-layer, 8-inch round cake.
Ingredients
- 4 tablespoons butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon orange extract*
- 3/4 teaspoon vanilla extract
- About 3 tablespoons orange juice
- Yellow liquid food coloring
- Red liquid food coloring
*Substitute orange juice if you don’t have orange extract.
Preparation
In a mixing bowl, beat butter on low speed for about 1 minute. Add 1 cup powdered sugar, orange extract, and vanilla; beat on low speed until well-combined. Add second cup powdered sugar and 1 tablespoon orange juice and beat until well-combined. Add additional orange juice, 1/2 tablespoon at a time, to reach a smooth (but not runny) consistency.
With your mixer running on low, add about 3-4 drops of yellow liquid food coloring, followed by 1 drop of red. Beat on medium speed until color is well-distributed, scraping the sides of the bowl as necessary, to achieve a pale orange color.
amy bakes in the 'burgh 