ORANGE BUTTERCREAM FROSTING
This tasty orange frosting for cakes and cupcakes is made with fresh orange zest and juice, butter, a little flavoring, and optional food coloring.
Provided by Diana Rattray
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- In a mixing bowl with an electric mixer , combine the butter, 3 cups of confectioners' sugar , and vanilla and orange extracts until well blended.
- Add the orange zest and 3 tablespoons of fresh orange juice. Beat until smooth and creamy.
- Add more confectioners' sugar or orange juice, as needed, for spreading or piping consistency. Beat in a few drops of orange food coloring , if desired.
- Use to frost a cake or cupcakes. Refrigerate leftover frosting, covered, for up to one month.
Nutrition Facts : Calories 296 kcal, Carbohydrate 49 g, Cholesterol 30 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 3 mg, Sugar 48 g, Fat 12 g, ServingSize 2 1/2 cups frosting (8 servings), UnsaturatedFat 0 g
ORANGE BUTTERCREAM FROSTING
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE BUTTERCREAM FOR HEXAGONAL WEDDING CAKE
Don't worry if your buttercream appears curdled after all the butter has been added; simply continue beating with the whisk attachment until it is smooth again. If you don't want alcohol in your buttercream, substitute finely grated zest of one large orange -- or more or less to taste -- for the liqueur.
Provided by Martha Stewart
Categories Buttercream Frosting Recipes
Yield Makes 9 cups
Number Of Ingredients 5
Steps:
- In the heatproof bowl of an electric mixer, combine sugar and egg whites. Set bowl over a pot of gently simmering water, and whisk constantly until mixture is very warm to the touch and sugar is completely dissolved, about 3 minutes (test by rubbing between your fingers to detect any graininess). Attach bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture is cooled and stiff peaks form, 10 to 15 minutes.
- With mixer on medium-low speed, gradually add butter, a half stick at a time, beating until completely combined after each addition. Beat in vanilla and liqueur.
- Switch to the paddle attachment, and mix on lowest speed to remove all air bubbles, about 5 minutes. Use immediately, or transfer to an airtight container, and store in the refrigerator for up to 3 days. Before using, bring to room temperature, and beat until smooth with the paddle attachment.
ORANGE BUTTERCREAM FROSTING
Simple, buttercream frosting made with orange juice for a tangy twist! Goes wonderfully on lemon cake, or over vanilla or pound cake. Even unusually good on chocolate cake! Thicker than a glaze, but not as stiff as store bought frostings. You can expect it to spread a little when you apply it, but don't worry, in a few moments it will be set in place. Glossy, elegant, and delicious!
Provided by Hybrid Cookin
Categories Dessert
Time 5m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Blend all ingredients together in a bowl until smooth. To thin, add more juice, to thicken, add more sugar.
- Add a dash of orange zest or fresh grated peel, if desired.
Nutrition Facts : Calories 2043.5, Fat 69.6, SaturatedFat 43.9, Cholesterol 183.2, Sodium 495.2, Carbohydrate 363.8, Fiber 0.1, Sugar 356.8, Protein 1
MARY BERRY'S ORANGE LAYER CAKE
The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze
Provided by Mary Berry
Categories Afternoon tea, Dessert
Time 35m
Yield Cuts into 8 slices
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
- Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
- To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
- Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.
Nutrition Facts : Calories 745 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
VANILLA-BUTTERMILK WEDDING CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING
Baking a wedding cake is not as crazy-or difficult-as it sounds! This stunning and delicious cake is designed to be as streamlined as possible. The moist buttermilk cake requires no trimming, the cream cheese frosting is much more simple (and just as stable) as wedding cake's typical buttercream, and edible flowers and pretty raspberries make decorating a breeze.
Provided by Katherine Sacks
Categories #CAKEWEEK Wedding Cake Buttermilk Raspberry Orange Bake Dessert Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 50
Number Of Ingredients 26
Steps:
- Bake the Buttermilk Cakes:
- Place a rack in middle of oven; preheat to 350°F. Lightly coat 10" cake pans with nonstick spray and line bottoms with parchment paper. Whisk 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt in a medium bowl; set aside.
- Using an electric mixer on medium-high speed, beat 3/4 cup (1 1/2 sticks) butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add 4 egg yolks in 2 additions, scraping down bowl after each. Beat in 1 tsp. vanilla.
- Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with 1 cup buttermilk in 2 additions, scraping down sides of bowl as needed.
- Using electric mixer on medium speed, beat 4 egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
- Scrape batter into prepared pan; smooth top. Bake cake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let cake cool.
- Meanwhile, repeat steps to make a second 10" cake.
- Lightly coat 6" cake pans with nonstick spray and line bottoms with parchment paper. Repeat steps using remaining 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt, 3/4 cup butter, 1 3/4 cups granulated sugar, 4 eggs, 1 tsp. vanilla, and 1 cup buttermilk. Pour 1 1/2 cups batter into each pan; smooth tops. Discard remaining cake batter.
- Bake cakes, rotating pans halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pans to a wire rack and let cakes cool.
- Make the Vanilla Syrup:
- Combine granulated sugar and 1/2 cup water in a medium saucepan. Scrape in vanilla seeds, add pods, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pods before using.
- Make the Orange Cream-Cheese Frosting:
- Using electric mixer on medium-high speed, beat 4 packages cream cheese and 1 1/4 cups (2 1/2 sticks) butter in a large bowl until smooth, about 1 minute. Beat in 2 tsp. orange zest, 2 Tbsp. orange juice, and 2 tsp. vanilla. Reduce mixer speed to medium and beat in 1 1/2 cups powdered sugar, scraping down sides of bowl as needed, until light and fluffy, 2-3 minutes. Transfer frosting to a large bowl.
- Repeat frosting steps with remaining 4 packages cream cheese, 1 1/4 cups (2 1/2 sticks) butter, 2 tsp. orange zest, 2 Tbsp. orange juice, and 2 tsp. vanilla. Transfer to bowl with frosting; cover with plastic wrap, pressing directly on surface, and chill until ready to use.
- Assemble the Cake:
- Run a knife around edges of cooled cakes and invert onto wire racks; remove parchment.
- Spread 1 Tbsp. frosting in the center of a 10" cake board or platter. Place 1 (10") cake, top side down, in the center. Using a pastry brush, brush 3 Tbsp. vanilla syrup over top of cake. Using an offset spatula, spread 1 cup frosting evenly over top. Arrange 6 oz. raspberries in a ring around perimeter of cake, pressing to adhere. Fill interior of ring with 6 oz. raspberries. Spread 1 cup frosting over raspberries inside of ring; do not frost raspberries at the perimeter.
- Carefully place second 10" cake, top side down, on frosted raspberries, gently pressing down to secure. Brush 3 Tbsp. syrup over top of cake with pastry brush. Spread 2 1/2 cups frosting evenly over top and sides, carefully covering raspberries. Chill at least 30 minutes to let frosting set.
- Meanwhile, spread 1 Tbsp. frosting in the center of a 6" cake board or removable tart pan bottom. Place 1 (6") cake, top side down, in the center. Brush 2 Tbsp. vanilla syrup over top of cake with pastry brush. Spread 3/4 cup frosting with offset spatula evenly over top. Arrange 3 oz. raspberries in a ring around perimeter of cake, pressing to adhere. Fill interior of ring with 3 oz. raspberries. Spread 3/4 cup frosting over all raspberries with offset spatula to cover.
- Carefully place second 6" cake, top side down, on frosted raspberries, gently pressing down to secure. Brush 2 Tbsp. syrup over top of cake with pastry brush; reserve remaining syrup for another use. Spread 1 1/2 cups frosting evenly over top and sides of cakie, carefully covering raspberries. Chill at least 30 minutes to let frosting set.
- Cakes can now be transported for finishing. To assemble, carefully place 6" layer cake (on the board) in the center of the 10" cake. Spread 2 cups frosting over top and sides, swirling decoratively, making sure to cover seam between 10" cake and bottom cake board; reserve remaining frosting for another use.
- Chill at least 30 minutes or up to overnight to let frosting set. Before serving, top cake with remaining 6 oz. raspberries and edible flowers, if using.
- Do Ahead
- Cake is easier to work with when chilled overnight. Cake can be made 3 days ahead; wrap tightly in plastic and chilled, or frozen up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.
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