Orange Buttercream Frosting

Name: Orange Buttercream Frosting
Yield: Makes 4 cups
Ingredients: ¾ cup trans fat-free organic shortening; 1 cup freshly squeezed orange juice (from about 2 sweet oranges; I like to use tangelos, Honey bells, or Valencia), including the pulp; ¼ teaspoon pure orange extract; 2 tablespoons plain whole soy milk; 4 cups confectioners’ sugar, sifted; ½ cup organic trans fat-free buttery spread (I like to use Earth Balance® brand); 1 tablespoon grated orange zest, from about 1 orange

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Originally, I made this delicious, fluffy, and creamy frosting for my Tangelo Orange Cake with Blueberries, but I soon discovered that it’s also a perfect topping for plain pound cake, angel food cake, and chocolate cake. It’s vegan and delicious, so you might want to use it for a vegan cake, too.

Ingredients

1 tablespoon grated orange zest, from about 1 orange
1 cup freshly squeezed

Dessert
Vegetarian
Gluten-free

Method

Measure the orange zest and the orange juice into a small pot. Set the pot on the stove over medium heat. Cook at a low boil for about 15 minutes, occasionally moving the pot in a circular motion, until the juice reduces to about ⅓ cup and has a syrupy consistency.
Mea