Orange Buttercream Frosting

Best icing for Mix-In-the-Pan Chocolate Cake! Quick & easy to make, and not at all good for you – but sooo delicious! You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

I used 1% milk, because that’s what I had. I’ve used everything from skim to half-and-half, so don’t sweat that detail.

½ cup softened butter (1 stick)

1 tsp vanilla

¼ tsp orange extract

⅛ tsp kosher salt

1 lb. confectioner’s sugar (1 box)

3 – 4 Tbsp milk

Preparation:

1.) Combine all ingredients in the bowl of a mixer, using only 3 Tbsp of the milk. Start mixing slowly, increasing speed as the sugar gets moistened. Blend until smooth.

2.) Add as much of the 4th Tbsp of the milk as you need to reach the desired consistency.

3.) Add a little food color, if you’d like. I used one drop each of red & yellow.

Makes enough for 2 (9” round) layers, 24 cupcakes, or 1 batch of butter cookies. Also enough for 2 Mix-In-the-Pan Chocolate Cakes, but only if you don’t slather it on as thickly as I like to. I then end up with an odd amount left over, & have to find something to put it on – like, say, a spoon 😉

Orange Buttercream Frosting

Servings: variable
Print

Ingredients

½ cup softened butter (1 stick)
1 tsp vanilla
¼ tsp orange extract
⅛ tsp kosher salt
1 lb. confectioner’s sugar (1 box)
3 – 4 Tbsp milk

Directions

1.) Combine all ingredients in the bowl of a mixer, using only 3 Tbsp of the milk. Start mixing slowly, increasing speed as the sugar gets moistened. Blend until smooth.
2.) Add as much of the 4th Tbsp of the milk as you need to reach the desired consistency.
3.) Add a little food color, if you’d like. I used one drop each of red & yellow.