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Orange Buttercream Frosting

The Dough Mamma • Apr 24, 2016

One year ago, I was baking cupcakes on my due date in hopes of manifesting a timely birth.  Though our sweet Elora arrived 6 days later, I certainly don’t blame the cupcakes.  It seems fitting to come full circle this year and share this deliciously playful orange buttercream frosting I made for Elora’s first birthday party.

If truth be told, my daughter will eat anything:  Legos, ear buds and dog food included.  Therefore, the fact she loves this frosting is no true testament to its taste.  However, I love it too and though it certainly isn’t what I would consider a sophisticated flavor, my inner child was jumping for joy.

Reminiscent of an orange creamsicle, this fluffy and lush buttercream is a divine topping for almost any cake.  Since Elora can’t consume dairy, we made our version with organic Earth Balance Butter.  Though the texture was slightly less fluffy than its dairy counterpart, no one could tell the difference in flavor.

I can’t believe how quickly this year has come and gone. Holding my sweet little girl on my lap this morning, I couldn’t help but cry.  I inhaled the scent of her sweet head and kissed her cheeks all over, trying to capture her baby essence, knowing all too well, I will never be able to keep this moment.  One day I will forget how soft her baby hair is and how her chubby fingers feel in my hand.  She will be a toddler before I know it, walking away from me instead of towards me. I had a friend tell me once, “our children don’t belong to us, we borrow them for a short time.” Though it’s crushing to think my kids will one day be “mommy free,” time serves as a good reminder to enjoy even the smallest of moments because life certainly does goes by fast.

Enjoy!

1 year ago

Orange Buttercream Frosting
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Prep time: 
Cook time: 
Total time: 
Serves:  12
 
You can adjust the consistency using both the powdered sugar and orange juice to achieve your desired thickness of frosting. Add juice 1 tablespoon at a time and add your powdered sugar ¼ at a time if adjusting for a thicker or thinner consistency. Before frosting your cake, allow your frosting to chill in the refrigerator for about 15 minutes covered. If you are frosting the next day and your buttercream has been refrigerated, place it on your counter for about 30 minutes before you want to frost your cakes. Always frost completely cooled cakes.
Ingredients
  • 12 Tbsp of butter (or Earth Balance Dairy-Free butter) - room temperature
  • 1½ cups of powdered sugar - measure then sift; you may use more sugar if you prefer thicker frosting
  • a small pinch of salt (1/8 tsp)
  • zest of 1 large Organic orange
  • 1 Tbsp of Grand Marnier
  • ½ tsp of vanilla extract
  • 3-4 Tbsp of Orange juice
Instructions
  1. Place your butter in a large bowl and beat until smooth and pale.
  2. Add your powdered sugar and salt and beat for about 2 minutes.
  3. Add your zest, Grand Marnier and vanilla and beat for about 1 minute.
  4. Add 2 Tbsp of orange juice, mix and taste. If you want a thinner frosting add more juice at this point. If you want a thicker frosting, stop at 2 Tablespoons.
  5. Beat your frosting for about 5 minutes on med/high speed until nice and fluffy.
  6. Place in the refrigerator for about 15 minutes before frosting.

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