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

Carol

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
16
Yield:
3 cups frosting
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

197 calories; protein 0.1g; carbohydrates 35.5g 11% DV; fat 5.8g 9% DV; cholesterol 15.3mg 5% DV; sodium 41.5mg 2% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(34)

Most helpful critical review

Rating: 3 stars
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. Read More
(14)
12 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
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. Read More
(34)
Rating: 3 stars
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. Read More
(14)
Rating: 4 stars
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. Read More
(5)
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Rating: 4 stars
08/11/2011
I added some orange oil to the recipe. It makes a tangy frosting. Read More
(4)
Rating: 5 stars
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. Read More
(3)
Rating: 1 stars
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... Read More
(2)
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Rating: 2 stars
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! Read More
(1)
Rating: 5 stars
12/03/2019
Really excellent icing for the Chiffon Cake recipe. The only change to the icing was it needed a bit more liquid so after 12 tsp. of Cointreau I added a water until the consistency worked. Read More
Rating: 5 stars
05/31/2019
The beautiful Chiffon Cake turned out so good. The frosting recommended was the Williamsburg Butter Frosting. Oh boy that was so very tasty. Thank you Carol for sharing. This made my day! Read More