Orange Icing Food

ORANGE CREAM ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.
• In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
• On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.

ORANGE ICING GLAZE

Steps:

• Beat all ingredients together, adding more or less juice to make icing proper consistency.
• Ice or dip cookies into icing.
• Enjoy!

ORANGE ICING

Steps:

• Cream the butter.
• Add grated orange zest and salt.
• Add icing sugar alternately with orange juice and lemon juice. You can put the sifter right over the bowl while adding the icing sugar.
• Beat well after each addition.
• Add a little more orange juice if required.
• Beat until creamy and easy to spread.

ORANGE CREAM CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
• Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
• Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
• Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
• Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.

ORANGE CREAM FROSTING

Steps:

• In a large bowl, beat softened butter, confectioners' sugar and salt until smooth. Add orange juice, corn syrup and vanilla. Beat until smooth and creamy. Tint with orange food coloring.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

CARROT COOKIES WITH ORANGE BUTTERCREAM ICING

Steps:

• For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
• For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
• Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
• Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.

ORANGE COOKIES WITH ORANGE ICING

Steps:

• Preheat oven to 350°F
• In a mixing bowl, cream shortening and sugar.
• Add eggs,and mix in well.
• Add orange juice/peel.
• Combine dry ingredients and gradually add to the creamed mixture.
• Drop by heaping teaspoonfuls onto ungreased baking sheets.
• Bake for 10 to 12 minutes, or until edges begin to brown.
• Remove to wire racks to cool.
• Mix frosting ingredients until smooth and drizzle over cooled cookies.

ORANGE BUTTERCREAM FROSTING

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.

ORANGE FROSTING

Steps:

• Combine shortening, salt, orange peel, and 1/2 cup of confectioners sugar mixing until smooth and creamy delicious.
• Add more sugar to thicken frosting or add more juice to thin the frosting.
• When spreading consistency has been reached, just get a spoon and eat from bowl.
• Oh no!
• I mean, of course; spread it on a cake. Really -- .

ORANGE CRUNCH ICING

Steps:

• In a saucepan over medium heat, cook 1 cup of the sugar and water, stirring until sugar dissolves, then boil gently, without stirring, util temperature reaches 242 degrees F on a thermometer. Be sure to check to see that sugar granules are not clinging to sides of pan. If they are, gently brush off with a wet pastry brush.
• Meanwhile, in a mixing bowl & with mixer on high speed, beat eggs just until foamy.
• Remove sugar syrup from heat, reduce mixer speed to low & gradually pour syrup in a steady stream into the beaten eggs. DO NOT POUR SYRUP ONTO BEATERS, as this will spray sugar onto sides of bowl & it will harden.
• After all sugar mixture has been added, increase speed to high & beat until mixture cools to room temperature, about 20 minutes. You can test this by touching bottom half of bowl.
• With mixer running, add butter, a few pieces at a time, whipping until butter is incorporated & buttercream is fluffy & creamy, about 4 minutes.
• Fold in orange zest by hand, then set aside.
• Meanwhile, preheat oven to 350 degrees F.
• In a bowl, combine almonds, egg white & remaining 1/2 cup sugar, then toss to coat evenly.
• Spread onto prepared baking sheet in a single layer.
• Bake in preheated oven until golden, about 8-10 minutes, stirring almonds once or twice to bake evenly.
• Let cool completely, then fold into orange buttercream.

ORANGE FROSTING

Steps:

• In a mixing bowl with an electric mixer, beat the butter with the vanilla extract until light and well blended.
• Sift the confectioners' sugar and gradually beat it into the butter along with the salt.
• Add a few tablespoons of orange juice and the orange zest. Beat until well blended and add more orange juice as needed for a spreadable frosting.