Lemon-Orange Buttercream Frosting
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
How to Make It
Beat butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with lemon juice and 5 Tbsp. fresh orange juice, beating at low speed until blended after each addition. Add up to 1 Tbsp. additional fresh orange juice, 1 tsp. at a time, until desired consistency is reached.
wilsoncampos's Review
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violetcrumble's Review
This frosting tastes very good and is refreshing. I did not try the cake that goes with it because too many reviewers said it was dry.
I tried to pipe a shell border on my cake and the orange and lemon zest would clog my decorating tip. Next time I may set aside a small portion of frosting with no zest for creating borders and other decorations on the cake.
3107Pocosmom's Review
This frosting is delicious! It's sweet, tart and refreshing all together. I made it for Mother's Day for the whole family and everyone loved it. I made my own cake instead of the chiffon cake recipe this frosting goes with, so I won't rate a cake I didn't make. Instead, I added the orange zest and juice to my favorite yellow cake batter as well as some lemon zest and juice to make it more flavorful. Very good. Will make again and again.
mountainmama's Review
This frosting is delicious and beautiful, and smells like a dream. Pay attention -- it calls for 32 ounces powdered sugar -- that is TWO one-pound boxes, It was more than enough for the three layer cake. I thought it might be too much zest, but I made it exactly as written and it was delicious.
SFerguson's Review
N/A
Very Tasty