Double Orange Frosting

By Rachel // February 8, 2010 // 5 comments //

I love the idea of a flavored frosting with a nice rich chocolate cupcake. My personal preference, orange or strawberry. I’ve yet to make a strawberry frosting, but it is on my ‘to do’ list.

Mix up a batch of your favorite chocolate cupcakes. I always keep it to a dozen instead of two dozen. That’s just too many cupcakes unless you’re having a party.


When the cupcakes are cooling, whip up this delicious double orange frosting.

Print Recipe

Double Orange Frosting

Total Time5 mins
Course: Dessert
Keyword: Frosting
Servings: 12

Ingredients

  • 3 Tb unsalted butter softened
  • 2 1/4 Cups powdered sugar
  • 2 1/2 - 3 Tb orange juice
  • zest of one orange optional

Instructions

  • Beat butter until light and fluffy. Gradually add in sugar, followed by orange juice and zest. Beat until it forms a nice thick but manageable consistency. For the double in the double orange frosting, using a toothpick add a bit of orange Wilton icing color. Start out with a small amount and mix well, if you want to brighten up the color add some more.  A tiny bit goes a long way.
  • Wilton icing color comes in 1 oz containers at your local craft shop or cake supply store. It is available in a wide range of colors.
  • When your cupcakes are cooled completely and your frosting is your desired color, frost away. I like to use disposable decorating bags and a tip.
Frosting & Fillings
5

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5 Responses to “Double Orange Frosting”

  1. #
    1
    Rita lomax — March 23, 2020 at 3:29 pm

    How much granulated sugar can I use in place of powdered sugar?

    • #
      1.1
      Rachel — March 24, 2020 at 7:57 am

      I would not recommend using granulated sugar for frosting. If you don’t have access to powdered sugar, you can blend granulated sugar until it resembles powdered sugar. Measure that out and use it for the recipe. Good luck!

  2. #
    2
    ROBIN ANDERSON — March 29, 2020 at 9:32 pm

    Will this frosting be enough to cover 2 layer 9- inch cake or 9×13 inch cake pan.

    • #
      2.1
      Rachel — March 30, 2020 at 7:22 am

      If you were to lightly frost, it might be possible, but I can’t be sure. To be on the safe side, I’d recommend doubling the ingredients. It’s always best to have more than not enough. Good luck! :)

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