Southern
Yield: 1 (one) multi-layer or sheet cake
Author: Tammy Nichols
Orange Juice Cake Frosting - Master Cookbook Recipe # 241
This bright and zesty frosting is the perfect finish for the Orange Juice Cake. By using frozen orange juice concentrate, you get a punch of citrus flavor that regular juice simply can't match. It’s a smooth, pourable icing that thickens as it cools, creating a beautiful, glossy finish on your cake.
This is recipe #241 in Tammy’s Master Cookbook.
Prep time: 5 minTotal time: 5 min
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Ingredients
- 6 cups powdered sugar
- 1/2 cup frozen orange juice concentrate
- 3/4 cup salted butter
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp orange extract
- 1 fresh orange (for zesting)
Instructions
- Dry Base: Add the powdered sugar and salt to a large mixing bowl or the bowl of your stand mixer.
- Heat: Combine the frozen orange juice concentrate and the butter in a microwave-safe measuring cup. Microwave until the mixture is hot and the butter is completely melted.
- Mix: Pour the hot orange-butter mixture into the powdered sugar. Blend on medium speed until the frosting is smooth and free of lumps.
- Flavor: Mix in the vanilla and orange extracts.
- Finish: Pour or spread the icing over your cooled cake. Tammy's Tip: The icing will thicken significantly as it cools, so it's often best to apply it while it's still slightly warm.
- Garnish: Finish by zesting a fresh orange over the top of the iced cake for a beautiful look and an extra pop of fragrance.
Notes
Tammy's Tip: Make sure your orange juice concentrate is thawed enough to measure, but keeping it concentrated is what gives this frosting that incredible "zing"!
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Nutrition Facts
Calories
4305Fat
139 gSat. Fat
88 gCarbs
785 gFiber
5 gNet carbs
780 gSugar
759 gProtein
6 gSodium
1701 mgCholesterol
366 mg