Best Citrus Icing Recipes

HOT CROSS BUNS WITH CITRUS ICING

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast, cinnamon and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Divide into 18 pieces; shape each into a ball. Place in two 9-in. round baking pans coated with cooking spray. Using a sharp knife, cut a cross on top of each roll. Cover and let rise in a warm place until doubled, about 30 minutes., Beat egg yolk and water; brush over buns. Bake at 375° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; pipe crosses onto rolls.

ROYAL ICING FOR CITRUS SUGAR COOKIES

Steps:

• Using an electric mixer on low, combine confectioners' sugar, egg whites, and cream of tartar; beat on high until icing is whipped and opaque, about 2 minutes. Thin with water as needed to make a stiff but spreadable icing.

CITRUS ICING

Steps:

• Beat together all ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute.
• At high speed, continue to beat until icing is thick and holds soft peaks, about 3 minutes in a stand mixer or 10 with a handheld. If not using immediately, cover surface with a dampened paper towel, then cover bowl tightly with plastic wrap.

FLAT BELLY DIET LEMON CUPCAKES WITH CITRUS ICING

Steps:

• Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
• Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanila extract in a separate bowl - mix well.
• Slowly add the wet ingredients to the dry, stirring until smooth.
• Spoon batter into muffin cups and bake in a preheated oven for 17-19 minutes, or until lightly golden and springy when gently touched.
• Place pan on a rack and let cook for 5 minutes, then remove cupcakes to a wire rack and cool completely.
• Icing:.
• Combine confectioners' sugar, orange juice and orange zest in a small bowl and stir until smooth.
• Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.