Easy Orange Buttercream Frosting (Cook's Illustrated)
From the Cook's Illustrated Website: Any of the buttercream frostings can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake. Makes 1 1/2 cups, enough for 12 cupcakes.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 12
YIELD: 1 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 10
- 3⁄4
- 1 1⁄4
- 1pinch table salt
- 2teaspoons orange juice
- 1⁄2teaspoon vanilla extract
- 1tablespoon heavy cream
Advertisement
DIRECTIONS
- In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add orange zest and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add orange juice, vanilla, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Advertisement