Best Orange Buttercream For Hexagonal Wedding Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ORANGE BUTTERCREAM FROSTING



Orange Buttercream Frosting image

This tasty orange frosting for cakes and cupcakes is made with fresh orange zest and juice, butter, a little flavoring, and optional food coloring.

Provided by Diana Rattray

Categories     Dessert

Time 10m

Number Of Ingredients 7

1/2 cup (4 ounces) unsalted butter, softened
3 to 3 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons orange extract
1 tablespoon orange zest, finely grated
3 to 4 tablespoons orange juice, fresh
Orange food coloring, optional

Steps:

  • Gather the ingredients.
  • In a mixing bowl with an electric mixer , combine the butter, 3 cups of confectioners' sugar , and vanilla and orange extracts until well blended.
  • Add the orange zest and 3 tablespoons of fresh orange juice. Beat until smooth and creamy.
  • Add more confectioners' sugar or orange juice, as needed, for spreading or piping consistency. Beat in a few drops of orange food coloring , if desired.
  • Use to frost a cake or cupcakes. Refrigerate leftover frosting, covered, for up to one month.

Nutrition Facts : Calories 296 kcal, Carbohydrate 49 g, Cholesterol 30 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 3 mg, Sugar 48 g, Fat 12 g, ServingSize 2 1/2 cups frosting (8 servings), UnsaturatedFat 0 g

ORANGE BUTTERCREAM FROSTING



Orange Buttercream Frosting image

Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 cup.

Number Of Ingredients 5

1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon grated orange zest
3/4 teaspoon vanilla extract
2 to 3 tablespoons orange juice

Steps:

  • In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

ORANGE BUTTERCREAM FOR HEXAGONAL WEDDING CAKE



Orange Buttercream for Hexagonal Wedding Cake image

Don't worry if your buttercream appears curdled after all the butter has been added; simply continue beating with the whisk attachment until it is smooth again. If you don't want alcohol in your buttercream, substitute finely grated zest of one large orange -- or more or less to taste -- for the liqueur.

Provided by Martha Stewart

Categories     Buttercream Frosting Recipes

Yield Makes 9 cups

Number Of Ingredients 5

2 1/2 cups sugar
10 large egg whites
2 pounds (8 sticks) unsalted butter, room temperature
2 teaspoons pure vanilla extract
1/2 cup orange-flavored liqueur, such as Grand Marnier

Steps:

  • In the heatproof bowl of an electric mixer, combine sugar and egg whites. Set bowl over a pot of gently simmering water, and whisk constantly until mixture is very warm to the touch and sugar is completely dissolved, about 3 minutes (test by rubbing between your fingers to detect any graininess). Attach bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture is cooled and stiff peaks form, 10 to 15 minutes.
  • With mixer on medium-low speed, gradually add butter, a half stick at a time, beating until completely combined after each addition. Beat in vanilla and liqueur.
  • Switch to the paddle attachment, and mix on lowest speed to remove all air bubbles, about 5 minutes. Use immediately, or transfer to an airtight container, and store in the refrigerator for up to 3 days. Before using, bring to room temperature, and beat until smooth with the paddle attachment.

AUNT VERNA'S ORANGE CAKE



Aunt Verna's Orange Cake image

Provided by Alton Brown

Categories     dessert

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup orange blossom honey
4 large eggs
1 tablespoon orange zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch baking soda
Butter, for greasing

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together honey and eggs until thoroughly integrated. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture. Lightly grease a loaf pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).

ORANGE FROSTING



Orange Frosting image

This orange frosting is sweet and tangy. It's an easy buttercream recipe with a bold orange flavor from fresh orange zest.

Provided by Stefani

Categories     Dessert

Time 6m

Number Of Ingredients 4

1 cup unsalted butter (room temperature)
3 cups powdered sugar (add more until it reaches your preferred consistency)
2 tablespoons orange zest (zest of 1 large orange)
1/2 teaspoon salt

Steps:

  • Beat butter on high speed with an electric mixer for about three minutes until light and airy.
  • Mix in powdered sugar a little bit at a time.
  • Add zest and salt and continue to beat for another minute.
  • If desired, add more powdered sugar to make the buttercream frosting stiffer.

Nutrition Facts : Calories 190 kcal, Carbohydrate 23 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 75 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

ORANGE MASCARPONE FILLING



Orange Mascarpone Filling image

Use this to make our Orange-Walnut Buche de Noel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 twelve-inch log

Number Of Ingredients 7

8 ounces mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
1 tablespoon finely grated orange zest
1 tablespoon Cointreau, or other orange-flavored liqueur
1 teaspoon pure vanilla extract
1 cup heavy cream, whipped to soft peaks

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days.

ORANGE BUTTERCREAM FROSTING



Orange Buttercream Frosting image

Simple, buttercream frosting made with orange juice for a tangy twist! Goes wonderfully on lemon cake, or over vanilla or pound cake. Even unusually good on chocolate cake! Thicker than a glaze, but not as stiff as store bought frostings. You can expect it to spread a little when you apply it, but don't worry, in a few moments it will be set in place. Glossy, elegant, and delicious!

Provided by Hybrid Cookin

Categories     Dessert

Time 5m

Yield 1 cake

Number Of Ingredients 4

3 cups confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla
6 tablespoons salted butter or 6 tablespoons margarine

Steps:

  • Blend all ingredients together in a bowl until smooth. To thin, add more juice, to thicken, add more sugar.
  • Add a dash of orange zest or fresh grated peel, if desired.

Nutrition Facts : Calories 2043.5, Fat 69.6, SaturatedFat 43.9, Cholesterol 183.2, Sodium 495.2, Carbohydrate 363.8, Fiber 0.1, Sugar 356.8, Protein 1

VANILLA-BUTTERMILK WEDDING CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING



Vanilla-Buttermilk Wedding Cake with Raspberries and Orange Cream-Cheese Frosting image

Baking a wedding cake is not as crazy-or difficult-as it sounds! This stunning and delicious cake is designed to be as streamlined as possible. The moist buttermilk cake requires no trimming, the cream cheese frosting is much more simple (and just as stable) as wedding cake's typical buttercream, and edible flowers and pretty raspberries make decorating a breeze.

Provided by Katherine Sacks

Categories     #CAKEWEEK     Wedding     Cake     Buttermilk     Raspberry     Orange     Bake     Dessert     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 50

Number Of Ingredients 26

For the Buttermilk Cake:
Nonstick vegetable oil spray
6 cups cake flour, divided
1 tablespoon baking powder, divided
1 1/2 teaspoons baking soda, divided
3/4 teaspoon kosher salt, divided
2 1/4 cups (4 1/2 sticks) unsalted butter, softened, divided
5 1/4 cups granulated sugar, divided
12 large eggs, separated
1 tablespoon vanilla extract, divided
3 cups buttermilk, divided
For the Vanilla Syrup:
1/2 cup granulated sugar
2 vanilla beans, split lengthwise
For the Orange Cream-Cheese Frosting:
8 (8-ounce) packages cream cheese, chilled, divided
2 1/2 cups (5 sticks) unsalted butter, room temperature, divided
4 teaspoons finely grated orange zest, divided
1/4 cup fresh orange juice, divided
4 teaspoons vanilla extract, divided
3 cups powdered sugar, sifted, divided
For assembly:
4 (6-ounce) containers raspberries, divided
Edible flowers (for garnish; optional)
Special Equipment:
2 (10-inch) round cake pans; 2 (6-inch) round cake pans

Steps:

  • Bake the Buttermilk Cakes:
  • Place a rack in middle of oven; preheat to 350°F. Lightly coat 10" cake pans with nonstick spray and line bottoms with parchment paper. Whisk 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt in a medium bowl; set aside.
  • Using an electric mixer on medium-high speed, beat 3/4 cup (1 1/2 sticks) butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add 4 egg yolks in 2 additions, scraping down bowl after each. Beat in 1 tsp. vanilla.
  • Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with 1 cup buttermilk in 2 additions, scraping down sides of bowl as needed.
  • Using electric mixer on medium speed, beat 4 egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
  • Scrape batter into prepared pan; smooth top. Bake cake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let cake cool.
  • Meanwhile, repeat steps to make a second 10" cake.
  • Lightly coat 6" cake pans with nonstick spray and line bottoms with parchment paper. Repeat steps using remaining 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt, 3/4 cup butter, 1 3/4 cups granulated sugar, 4 eggs, 1 tsp. vanilla, and 1 cup buttermilk. Pour 1 1/2 cups batter into each pan; smooth tops. Discard remaining cake batter.
  • Bake cakes, rotating pans halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pans to a wire rack and let cakes cool.
  • Make the Vanilla Syrup:
  • Combine granulated sugar and 1/2 cup water in a medium saucepan. Scrape in vanilla seeds, add pods, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pods before using.
  • Make the Orange Cream-Cheese Frosting:
  • Using electric mixer on medium-high speed, beat 4 packages cream cheese and 1 1/4 cups (2 1/2 sticks) butter in a large bowl until smooth, about 1 minute. Beat in 2 tsp. orange zest, 2 Tbsp. orange juice, and 2 tsp. vanilla. Reduce mixer speed to medium and beat in 1 1/2 cups powdered sugar, scraping down sides of bowl as needed, until light and fluffy, 2-3 minutes. Transfer frosting to a large bowl.
  • Repeat frosting steps with remaining 4 packages cream cheese, 1 1/4 cups (2 1/2 sticks) butter, 2 tsp. orange zest, 2 Tbsp. orange juice, and 2 tsp. vanilla. Transfer to bowl with frosting; cover with plastic wrap, pressing directly on surface, and chill until ready to use.
  • Assemble the Cake:
  • Run a knife around edges of cooled cakes and invert onto wire racks; remove parchment.
  • Spread 1 Tbsp. frosting in the center of a 10" cake board or platter. Place 1 (10") cake, top side down, in the center. Using a pastry brush, brush 3 Tbsp. vanilla syrup over top of cake. Using an offset spatula, spread 1 cup frosting evenly over top. Arrange 6 oz. raspberries in a ring around perimeter of cake, pressing to adhere. Fill interior of ring with 6 oz. raspberries. Spread 1 cup frosting over raspberries inside of ring; do not frost raspberries at the perimeter.
  • Carefully place second 10" cake, top side down, on frosted raspberries, gently pressing down to secure. Brush 3 Tbsp. syrup over top of cake with pastry brush. Spread 2 1/2 cups frosting evenly over top and sides, carefully covering raspberries. Chill at least 30 minutes to let frosting set.
  • Meanwhile, spread 1 Tbsp. frosting in the center of a 6" cake board or removable tart pan bottom. Place 1 (6") cake, top side down, in the center. Brush 2 Tbsp. vanilla syrup over top of cake with pastry brush. Spread 3/4 cup frosting with offset spatula evenly over top. Arrange 3 oz. raspberries in a ring around perimeter of cake, pressing to adhere. Fill interior of ring with 3 oz. raspberries. Spread 3/4 cup frosting over all raspberries with offset spatula to cover.
  • Carefully place second 6" cake, top side down, on frosted raspberries, gently pressing down to secure. Brush 2 Tbsp. syrup over top of cake with pastry brush; reserve remaining syrup for another use. Spread 1 1/2 cups frosting evenly over top and sides of cakie, carefully covering raspberries. Chill at least 30 minutes to let frosting set.
  • Cakes can now be transported for finishing. To assemble, carefully place 6" layer cake (on the board) in the center of the 10" cake. Spread 2 cups frosting over top and sides, swirling decoratively, making sure to cover seam between 10" cake and bottom cake board; reserve remaining frosting for another use.
  • Chill at least 30 minutes or up to overnight to let frosting set. Before serving, top cake with remaining 6 oz. raspberries and edible flowers, if using.
  • Do Ahead
  • Cake is easier to work with when chilled overnight. Cake can be made 3 days ahead; wrap tightly in plastic and chilled, or frozen up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.

ORANGE-ALMOND CAKE WITH BUTTERCREAM FROSTING



Orange-Almond Cake with Buttercream Frosting image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 2

2 recipes Orange Almond Cake with Swiss Meringue Buttercream ("Martha Bakes" variation)
3 recipes Buttercream Frosting

Steps:

  • Using a serrated knife, trim tops of 8-inch round cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place first layer on cake plate. Spread frosting over first layer with a small offset spatula so it extends just beyond edges.
  • Place remaining layer on top, bottom side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
  • Using an offset spatula, cover cake again with remaining frosting. Repeat process with 6-inch round cakes. Serve.

MARY BERRY'S ORANGE LAYER CAKE



Mary Berry's orange layer cake image

The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze

Provided by Mary Berry

Categories     Afternoon tea, Dessert

Time 35m

Yield Cuts into 8 slices

Number Of Ingredients 12

225g baking spread
225g self-raising flour
1 level tsp baking powder
100g golden caster sugar
100g brown sugar
4 large eggs
finely grated zest of 2 oranges
150g butter, softened
300g icing sugar, sifted
finely grated zest of 2 oranges
25g caster sugar
juice of 2 oranges

Steps:

  • Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
  • Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
  • To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
  • Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

Nutrition Facts : Calories 745 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium

DARK CHOCOLATE WEDDING CAKE WITH CHOCOLATE ORANGE GANACHE AND ORANGE BUTTERCREAM



Dark Chocolate Wedding Cake with Chocolate Orange Ganache and Orange Buttercream image

Categories     Cake     Mixer     Chocolate     Dairy     Dessert     Bake     Wedding     Orange     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves about 30 (including top tier)

Number Of Ingredients 40

For cake layers:
13/4 cups unsweetened cocoa powder (not Dutch-process)
13/4 cups boiling water
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
one 8-ounce container sour cream
1 tablespoon plus 1 teaspoon vanilla extract
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
3 3/4 sticks (1 3/4 cups plus 2 tablespoons) unsalted butter, softened
1 3/4 cups granulated sugar
3/4 cup firmly packed light brown sugar
5 large eggs
For ganache:
1 cup heavy cream
8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 tablespoons unsalted butter, softened
2 teaspoons freshly grated orange zest
1 tablespoon Cointreau or other orange-flavored liqueur
For assembly:
one 8-inch cardboard round*
one 6-inch cardboard round*
three 8-inch plastic straws
For orange curd:
5 large egg yolks
1/4 cup sugar
1/2 cup fresh orange juice
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 teaspoons fresh lemon juice
For buttercream:
1 1/4 cups sugar
1/2 cup water
5 large egg whites
1/2 teaspoon cream of tartar
6 1/2 sticks (3 1/4 cups) unsalted butter, cut into pieces and softened to cool room temperature
1/2 teaspoon salt
2 tablespoons freshly grated orange zest
Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake.
Decoration: fraises des bois (wild strawberries)** and small roses with some leaves attached (both fruit and flowers must be nontoxic and pesticide-free)
*available at specialty cookware shops

Steps:

  • Preparing The Cake:
  • Make cake layers:
  • Preheat oven to 350° F. and line 2 buttered 7- by 2-inch round cake pans and 2 buttered 9- by 2-inch round cake pans with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.
  • Put cocoa powder in a bowl and whisk in boiling water in a stream until smooth. Stir in chopped chocolate and let stand 5 minutes. Stir mixture until smooth and chocolate is melted and cool mixture. Whisk in sour cream and vanilla.
  • Into a bowl sift together flour, baking soda, and salt. In large bowl of a standing electric mixer beat together butter and sugars until light and fluffy and add eggs, 1 at a time, beating well after each addition and scraping down side of bowl. Reduce speed to low and add flour mixture and cocoa mixture alternately in batches, beginning and ending with flour mixture and beating until batter is combined well.
  • Pour 2 cups batter into each 7-inch pan and smooth tops. Divide remaining batter between 9-inch pans (about 33/4 cups each) and smooth tops. In middle and lower thirds of oven arrange one 9-inch layer and one 7-inch layer on each rack, putting 7-inch layers in front part of oven. Bake 7-inch layers 25 to 30 minutes and 9-inch layers 35 to 40 minutes, or until a tester comes out with crumbs adhering. Run a thin knife around edges of pans and invert cakes onto racks. Peel off paper and cool cakes completely. Cake layers may be made 2 days ahead and kept at cool room temperature, wrapped well in plastic wrap, or 2 weeks ahead and frozen, wrapped well in plastic wrap and foil. Defrost cake layers (without unwrapping) at room temperature.
  • Make ganache:
  • In a small saucepan bring cream just to a boil. Remove pan from heat and add chocolate, butter, zest, and liqueur. Let ganache stand 3 minutes and whisk until chocolate is melted. Chill ganache just until cool, about 40 minutes.
  • In a bowl with an electric mixer beat ganache just until light and fluffy before using (do not overbeat or it will become grainy).
  • Assemble cake:
  • Put one 9-inch layer on 8-inch cardboard round and spread evenly with 2 cups ganache. Top with remaining 9-inch layer and gently press layers together to form an even tier. Put one 7-inch layer on 6-inch cardboard round and top with remaining ganache and remaining 7-inch layer in same manner.
  • Frost top and sides of 9-inch tier with some buttercream and chill while frosting 7-inch tier. Chill both tiers until buttercream is firm.
  • Cut straws in half and insert 1 straw piece all the way into center of 9-inch tier. Trim straw flush with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. Center 7-inch tier (still on cardboard) on top of 9-inch tier. Fill in any gaps between tiers with buttercream and transfer cake to a cake stand or platter. Chill cake at least 6 hours and up to 1 day.
  • Arrange fraises des bois and roses decoratively on top and around sides of cake. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving. Serves about 30 (including top tier).
  • Preparing The Orange Buttercream:
  • Make orange curd:
  • In a small heavy saucepan whisk together yolks and sugar and whisk in orange juice, butter, and a pinch salt. Cook mixture over moderately low heat, whisking, until it just reaches boiling point, 5 to 7 minutes (do not let boil), and strain through a fine sieve into a bowl. Whisk in lemon juice and cool curd, its surface covered with plastic wrap. Chill orange curd, covered, until cold, at least 4 hours, and up to 2 days.
  • Make buttercream:
  • In a heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it registers 248° F. on a candy thermometer. While syrup is boiling, in large bowl of a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar. Beat whites until they just hold stiff peaks and beat in hot syrup in a stream (try to avoid beaters and side of bowl). Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth. (Buttercream will at first appear very thin and at some point look like it is breaking but, as more butter is beaten in, it will thicken and become glossy and smooth.) Beat in orange curd, salt, and zest until smooth. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in an airtight container. Bring buttercream completely to room temperature (this may take several hours if frozen) and beat before using. (If buttercream is too cold when beaten it will not be glossy and smooth.) Makes about 8 cups.

Related Topics