¾ c. butter, softened
9 c. sifted powdered sugar (about 2 Ibs.)
¼ c. orange juice
1 t. finely grated orange peel
2 t. vanilla
Orange juice
Food coloring (optional)
In a very large mixing bowl beat butter until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the ¼ cup juice, grated peel, and the vanilla. Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency. If desired. tint with food coloring. Makes: about 4 cups. This frosts the tops and sides of two 8-or 9-inch cake layers. (Halve the recipe to frost a 13×9×2-inch cake.)
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