Golden colored orange zest flecked frosting. Adds a nice bright finishing touch to your cakes.

Carol
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Ingredients

Directions

  • Cream together butter, orange rind, lemon rind, and salt. Add egg yolk and mix well. Add confectioners sugar, alternately with orange juice and lemon juice, beating well after each addition. Makes 2 cups frosting, or enough to cover tops and sides of two 9 inch layers.

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Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts

206.81 calories; 0.3 g protein; 40.32 g carbohydrates; 5.53 g fat; 30.63 mg cholesterol; 85.89 mg sodium.Full Nutrition


Reviews (17)

Read All Reviews

Most helpful positive review

06/30/2009
I made this as directed egg yolk and all and it is just a beautiful frosting! I of course had to adjust the measurements of the juices a bit to get the frosting to the perfect consistency (no recipe for frosting can be precise so should not be criticized if more or less powdered sugar or liquid needs to be added). This is a light fluffy citrus frosting that was the perfect choice to frost Rainbow Citrus Cake also from this site.
(38)

Most helpful critical review

08/05/2007
This frosting tasted great hardened on the outside and kept soft on the inside. However... it was EXTREMELY unpleasant to make and work with. It was very stiff and we had to add a lot of liquid to make it workable.
(11)
22 Ratings
  • 5 Rating Star 11
  • 4 Rating Star 7
  • 3 Rating Star 4
06/30/2009
I made this as directed egg yolk and all and it is just a beautiful frosting! I of course had to adjust the measurements of the juices a bit to get the frosting to the perfect consistency (no recipe for frosting can be precise so should not be criticized if more or less powdered sugar or liquid needs to be added). This is a light fluffy citrus frosting that was the perfect choice to frost Rainbow Citrus Cake also from this site.
(38)
12/24/2003
This was easy and tasty. As I do with all frosting recipes I doubled it. I omitted the egg yolk and added in addition to the juice some orange flavored liquor. This has a nice subtle flavor. I will definately make this again.
(23)
02/08/2011
Awesome!!! Since I was not making this for my family I did not use the egg yolk. I am not sure of the purpose of the yolk - I have never made a frosting that called for one. I also only used 3 cups of sugar and with the lack of the the moisture from the yolk I ended up adding in more lemon and orange juice. It was perfect for piping on my mini cupcakes.
(15)
08/05/2007
This frosting tasted great hardened on the outside and kept soft on the inside. However... it was EXTREMELY unpleasant to make and work with. It was very stiff and we had to add a lot of liquid to make it workable.
(11)
10/27/2010
Like most I had to double the recipe. I added more orange zest and juice too to give it more flavor. Also this was WAY too sweet for my taste. I used 3 cups of confectioner's sugar instead of 4.
(10)
12/24/2003
This frosting has great visual appeal... and it's delicious!
(7)
05/10/2010
Quite tasty although I recommend doubling the recipe. I did and needed it all to frost a 2-layer 9" cake. Use fresh zest because it really adds great flavour. I also added it splash of orange extract.
(7)
02/19/2008
Very nice recipe with a lovely flavor. I had to add just a touch of milk as it was just a little too thick to spread. Otherwise a great icing recipe.
(6)
07/22/2011
Adjustments were necessary for me too.
(5)