Orange Buttercream Icing
Orange Buttercream uses real zest and natural orange oil—it’s a natural with Margarita or Orange cakes and is a nice surprise on any chocolate cupcakes.
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
- Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
4 cups (approx. 1 lb.) sifted confectioners' sugar
2 tablespoons milk
2 zest of oranges, chopped fine
1/2 teaspoon orange oil
Orange Icing Color (optional)Easy-Add Orange Icing Color Add to shopping list Orange Icing Color
About 3 cups.
- Electric mixer
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Stir in orange zest, orange oil and desired amount of color.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.