Easy Orange Buttercream Frosting (Cook's Illustrated) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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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