9 Ratings
  • 5 Rating Star 4
  • 4 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 3 Rating Star 1

You don't have to make a Williamsburg orange cake to enjoy this creamy and buttery Williamsburg frosting made with orange liqueur.

Carol
prep:
15 mins
total:
15 mins
Servings:
16
Max Servings:
16
Advertisement

Ingredients

Directions

  • In a large bowl, blend butter with confectioners' sugar. Stir in orange liqueur and orange zest. Beat until light and fluffy. Use to frost cooled cake.

    Ads will not print with your recipe

Nutrition Facts

196.72 calories; 0.07 g protein; 35.49 g carbohydrates; 5.8 g fat; 15.25 mg cholesterol; 41.47 mg sodium.Full Nutrition


Reviews (8)

Read All Reviews

Most helpful positive review

GIRLNBLACK77
12/29/2008
Absolutely perfect and exactly how I remember it from my childhood. I used orange juice instead of liqueur and it turned out just fine. It will be lumpy at first - just hang in there! Add the liqueur (or juice) to the butter and sugar and keep beating it; it will smooth out and then you can add the orange zest.
(34)

Most helpful critical review

Anonymous
03/28/2011
Followed recipe EXACTLY and it was sooooooo dry--added 6 tbsp of whipping cream and it was still too dry! Continued to add a couple tbsp more and beat constantly but icing never became shiny and smooth and it was a waste of pricey Contreau! Very disappointing...
(2)
9 Ratings
  • 5 Rating Star 4
  • 4 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 3 Rating Star 1
GIRLNBLACK77
12/29/2008
Absolutely perfect and exactly how I remember it from my childhood. I used orange juice instead of liqueur and it turned out just fine. It will be lumpy at first - just hang in there! Add the liqueur (or juice) to the butter and sugar and keep beating it; it will smooth out and then you can add the orange zest.
(34)
Christine
02/03/2006
It was really crumbly after adding the GM - not at all spreadable. I had to add approx 4T of milk to get it to spreading consistency. The final product was tasty but I have other icing recipes I prefer.
(13)
Khor Hui Min
07/20/2012
I used orange to replace the liqueur. The flavour of the frosting is very good. A few of the reviewers said the frosting was dry. But I have made this frosting many times already as a filling for the Williamsburg Orange Cake (also from this website) and as a frosting for cupcakes (same cake recipe). As a filling it is great. Used as a frosting for a cake or cupcakes I find it a bit soft. Perhaps it has to do with my hot and humid tropical climate - I live in Malaysia. But I will continue to use it because it smells and tastes great and it's refreshingly different from the usual buttercream frosting. I just put the cake with the frosting in the fridge to set overnight before taking it anywhere.
(5)
IrishMom Luvs2Bake
08/11/2011
I added some orange oil to the recipe. It makes a tangy frosting.
(4)
Pb Jellyfish
07/21/2014
I can only suspect that those who found this frosting dry and crumbly messed up big time. The half cup of softened butter will take all that sugar perfectly well but you MUST let it keep going! It'll be a complete crumbly mess for a good while and then suddenly it will all come together. At that point add your three tablespoons of liquid and it will be perfectly spreadable. For added fluff and spread use a whip attachment in a stand mixer and whip it for a few minutes. I used Grand Marnier in my frosting and it was to die for! Better than when my mom made it when I was little though of course the liqueur makes all the difference.
(3)
Anonymous
03/28/2011
Followed recipe EXACTLY and it was sooooooo dry--added 6 tbsp of whipping cream and it was still too dry! Continued to add a couple tbsp more and beat constantly but icing never became shiny and smooth and it was a waste of pricey Contreau! Very disappointing...
(2)
Anonymous
02/09/2010
Also used orange juice in place of liqueur. Twelve teaspoons of liquid did not work for my frosting (it was a dry day though.) Used approximately 1/4 cup of orange juice. Was a bit grainy (never became shiny even after much creaming). Decent complement to chiffon cake as stated on Lemon Chiffon Cake recipe but still ENTIRELY too thick. Tore my poor cake to pieces!
(1)
Mrs Z
06/28/2015
Flavor was delicious using Grand Marnier as the orange liquor. My batch of frosting was slightly dry but I think measuring out sifted powdered sugar might solve the problem. As other reviewers stated you have to beat the mixture for a while before it all of a sudden switches over from a crumbly mixture to actual frosting concistency. I used this frosting on a traditional 2-layer cake. Doubling the batch was way too much but one batch probably isn't enough for frosting lovers. I could see where this frosting would be evil good on a darker chocolate cake. Tasty recipe! Thanks for sharing.