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.
Nutrition Facts : Calories 109 kcal, Carbohydrate 21 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 21 mg, Sugar 21 g, Fat 3 g, ServingSize 16 servings, UnsaturatedFat 0 g
CITRUS LAYER CAKE WITH ORANGE AND CHOCOLATE FROSTING
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children's party. When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you're left with a luscious citrus cake that works for any occasion, All Hallows' Eve included.
Provided by Sara Bonisteel
Categories cakes, dessert
Time 1h
Yield 10-12 servings
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. Grease two nine-inch round pans, line bottoms with parchment paper and grease the paper. In a bowl, combine flour, baking powder, salt and sugar.
- In a separate bowl, cream butter and grated orange and lemon zests. Sift dry ingredients into creamed butter and add about 3/4 cup (177 milliliters) milk. Mix until flour is dampened then beat on low speed for 2 minutes. Add remaining milk and eggs and beat on low for 1 minute more.
- Divide batter between two pans and smooth the top. Bake for 25 minutes or until the cake rebounds to touch when pressed.
- Cool cake in pans on cooling rack for 10 minutes, and then remove from pan. Discard parchment paper and turn cakes right side up on racks. Let cool to room temperature.
- Meanwhile, make the frosting: Cream butter and gradually add about a third of the confectioners sugar, blending well after each addition. Add pasteurized egg, then remaining sugar and milk, using enough liquid to give a good spreading consistency. Add orange extract and salt and blend thoroughly.
- Remove 1/2 cup of frosting to a small bowl and stir in melted chocolate. Cover with a damp cloth or paper towel and save for decorating cake. Place one round on cake plate and spread with orange frosting. Sprinkle with chopped chocolate or candy corn, if using. Top with second cake layer. Frost sides from top edge down over the sides. Spread remaining orange frosting on top and spread to edge. Pipe chocolate frosting. Let stand till frosting is dry.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 5 grams, Carbohydrate 83 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 323 milligrams, Sugar 63 grams, TransFat 0 grams
HOMEMADE CHOCOLATE FROSTING
This is a simple recipe and makes a perfect homemade chocolate frosting every time!
Provided by Rachel Kane
Categories Desserts Frostings and Icings Chocolate
Time 5m
Yield 16
Number Of Ingredients 5
Steps:
- Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 25.7 g, Cholesterol 15.8 mg, Fat 6.4 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44.5 mg, Sugar 23.4 g
EASY ORANGE-CHOCOLATE FROSTING
A little bit of extract gives this chocolate frosting awesome orange flavor, and the whole recipe comes together in 10 minutes. How's that for easy?
Provided by My Food and Family
Categories Home
Time 10m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Microwave chocolate in microwaveable bowl on HIGH 1 to 2 min. or until almost melted; stir until completely melted. Cool 5 min.
- Beat chocolate, sugar, butter and extract in large bowl with mixer on low speed until blended. Gradually beat in milk until of spreading consistency.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 18 g, Protein 1 g
CHOCOLATE ORANGE BUTTERCREAM
This decadent dark chocolate orange buttercream is packed with citrus flavor! It's made fresh orange zest and packed with citrus flavor.
Provided by Chelsey White
Categories Frosting & Fillings
Time 10m
Number Of Ingredients 8
Steps:
- Beat 1 1/2 cups of unsalted butter on a medium speed for 30 seconds with a paddle or whisk attachment until smooth.
- Mix in 1 1/2 tsp orange emulsion or extract, 2 Tbsp fresh orange zest and 1/2 tsp salt on a low speed.
- Slowly mix in 3 cup powdered sugar and 1 cup dark cocoa powder on a low speed. Add 1/2 cup of heavy cream halfway through adding the powdered sugar to make it easier to mix. Scrape the sides and bottom of the bowl as need with a rubber spatula.
- Pour in 2 cups of cooled, melted chocolate. Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar. Repeat until the frosting is the right consistency.
- Stir by hand with a rubber spatula to get the frosting SUPER smooth. Then cover the plastic wrap and set aside until you're ready to use it. This frosting tastes delicious on cupcakes, layer cakes, macarons, and cookies.
Nutrition Facts : Calories 1003 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 69 grams fat, Fiber 5 grams fiber, Protein 9 grams protein, SaturatedFat 42 grams saturated fat, ServingSize 1, Sodium 296 milligrams sodium, Sugar 78 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
ORANGE BUTTERCREAM FROSTING
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE-ALMOND CAKE WITH CHOCOLATE ICING
Categories Cake Food Processor Mixer Chocolate Dessert Bake Orange Almond Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust with flour; tap out excess. Using vegetable peeler, remove peel (orange part only) in strips from oranges. Coarsely chop enough peel to measure 1/2 cup. Combine flour, 1 cup almonds, baking powder and salt in processor; blend until finely ground. Transfer to medium bowl. Place 2 cups sugar and orange peel in processor; blend until peel is finely minced.
- Using electric mixer, beat butter in large bowl until blended. Add sugar mixture and beat until fluffy. Beat in eggs 1 at a time. Mix milk and both extracts in small bowl. On low speed, beat flour mixture into egg mixture alternately with milk mixture in 3 additions each. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 5 minutes. Turn cakes out onto racks and cool completely. Boil 1 1/2 cups fresh orange juice and remaining generous 1 tablespoon sugar in small saucepan until reduced to 1/2 cup, about 8 minutes. Brush warm juice mixture over tops of cooled cakes.
- Place 1 cake layer, orange syrup side up, on cake platter. Spread 1 cup Chocolate Icing over. Top with second cake layer, then 1 cup icing. Top with third cake layer, syrup side up. Spread remaining icing over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.) Arrange additional almonds, orange triangles and mint leaves around top edge of cake. Slice cake and serve.
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