5 Reviews

This recipe doesn't make a lot. It would need to be double for a double layer cake.

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terribass1 May 10, 2014

Had to remove the icing to another room otherwise I would have "taste-tested" my way through it before the cupcakes were ready. Perfect little recipe. I chopped up the orange zest and may have used more than what's called for (I'd really measure that next time). Lovely fresh orange flavour. Made with softened Earth Balance - worked like a charm. Thanks Andi!

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magpie diner April 02, 2011

This is a delicious and tasty light frosting. I would not use the butter flavored Crisco again, though. It has a disticnt taste and I think regular shortening or butter would be better. Thanks for sharing Andi!

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~Okie Mom January 23, 2011

Yum! I found a tub of Crisco All-Vegetable Shortening in David Jones (Australia) in US section and I was so excited. I see this product in a lot a Zaar recipe but I can't make them because I'm not sure what to use as a substitute. So I brought a tub and kept it in the pantry, finally I found a recipe I could use it. I doubled the recipe because I need to cover 30 Simple Chocolate Cupcakes for Little Miss (DD) 5th birthday celebration at kindergarten (pre-school) treats to share with her class mates. The frosting/icing is special, the taste is fantastic and it was so creamy. For the Aussies again confectioners' sugar is icing sugar. Combine with the chocolate it tasted like Allens Jaffa's. I was also tempted to add a little orange food colour because it was more yellow then orange but I didn't because the pale yellow looked very elegant. Thank you Andi of Longmeadow Farm

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Chef floWer May 12, 2008

Andi, Andi, Andi!!! Lol! I don't know whether to love you or hate you for this one. I've never cooked with butter-flavor shortening, I went out special to buy some. I wanted to get a Valencia orange because I read in one of the forums (I forget which one) that Valencia's have better zest than Navels and since I was using the juice too, Valencia's seemed appropriate. Well I couldn't find any Valencia's where I went (and I ran out of time to go hunt), so I bought navel. The only thing I had on-hand for this was the salt and the powdered sugar, and even the powdered sugar is a newcomer to my pantry. Then I thought, oh no, I don't have an electric mixer, hope this doesn't require one. I used a handy-dandy wire whisk. I used a box grater to grate the orange peel, froze the rest in 1tsp increments. I used just over 2 tbsp of juice. I only needed 1/2 cup powdered sugar. I made this as directed. This actually makes less than a cup worth of frosting, so I'm not sure if the 4 servings listed is 'by the fingerful' lol. I have been craving vanilla cake for a week now, and decided to try one with great reviews (Vanilla Eggless and Dairy Free Vegan Cake), and then I went and changed it drastically, and I think I maybe had different expectations of a vanilla cake, so it needed something extra. This frosting made that cake. I LOVE this frosting. I licked the spatula that I used to spread it, I licked the bowl clean, I licked the whisk...I saved what was left in the fridge, as I'm going to frost the cake as I eat it, lol! I am so glad I tagged this for PRMR. Andi you rock! Thanks for reading this! 30 stars to you Andi for making my first frosting a complete success!

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blancpage April 18, 2008
Orange Frosting