Easy Orange Buttercream Frosting (Cook's Illustrated)

Name: Easy Orange Buttercream Frosting (Cook's Illustrated)
Prep time: 10 min
Total time: 10 min
Yield: 1 1/2 cups, 12 serving(s)
Ingredients: 10 tablespoons unsalted butter, softened; 3/4 teaspoon orange zest, grated; 1 1/4 cups confectioners' sugar (5 ounces); 1 pinch table salt; 2 teaspoons orange juice; 1/2 teaspoon vanilla extract; 1 tablespoon heavy cream

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Recipe by senseicheryl

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.

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READY IN: 10mins

SERVES: 12

YIELD: 1 1/2 cups

UNITS: US

INGREDIENTS

Nutrition

10

tablespoons unsalted butter, softened
³⁄₄

teaspoon orange zest, grated
1 ¹⁄₄

cups confectioners' sugar (5 ounces)
1

pinch table salt
2

teaspoons orange juice
¹⁄₂

teaspoon vanilla extract
1

tablespoon heavy cream

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.

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