Creamy Orange Frosting Food

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.

CREAMY ORANGE FROSTING

Steps:

• In large mixing bowl, cream the sugar and butter together with an electric mixer until fluffy and smooth.
• Add the citrus rinds and juices and beat until the frosting is very smooth.

ORANGE CREAM

Steps:

• Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

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.

ORANGE-SCENTED CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch round cake pans. Line the bottoms of the pans with parchment, butter again and dust the whole pan with flour, tapping out the excess.
• Put the flour, cornstarch, baking powder and salt into the bowl of a food processor. Add the granulated sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.
• Whisk the milk, vanilla and eggs together in a small bowl or measuring cup with a spout. With the processor running, pour in the milk mixture and process until smooth. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
• Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and invert the cakes onto the rack. Peel off the parchment and cool completely.
• Beat the cream cheese and butter in a large bowl using an electric mixer on medium speed, until smooth, about 2 minutes. Add the confectioners? sugar, vanilla and salt and gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer running on low beat in the cream and then continue beating until the frosting is creamy and thick, about 1 more minute.
• Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other cake layer and frost the top and sides of the cake with the remaining frosting.

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 CREAM-CHEESE FROSTING

Steps:

• Place butter in bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, and salt and beat for 5 minutes.

ORANGE CREAM CHEESE FROSTING

Steps:

• Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
• Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
• Add the food coloring and gently stir until the color is uniform.
• Chill the frosting until ready to ice the cupcakes or cake.

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.

SUNSHINE CHIFFON CAKE WITH CREAMY ORANGE FROSTING

Steps:

• Preheat the oven to 325°F.
• In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
• In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
• Wash and dry the beaters.
• In another large mixing bowl, combine the egg whites, cream of tartar and salt.
• Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
• Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
• Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
• Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.

CREAM CHEESE FROSTING

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.

ORANGE CREAM CHEESE FROSTING

Steps:

• Using electric mixer, beat cream cheese and butter in large bowl until well blended. Beat in sugar, then orange peel and vanilla. Beat in sour cream. Cover and refrigerate until frosting is firm enough to spread, about 30 minutes.

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 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 CHEESE FROSTING

Steps:

• In a deep bowl, whip the cream cheese, butter, and agave nectar until smooth using a handheld mixer. Add the orange zest and food coloring and mix until the desired orange hue is achieved, adding more food coloring as necessary.
• Refrigerate for 30 minutes, until the frosting is slightly chilled and thickened so that it is easily spreadable.
• Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days.

ORANGE CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.