Skip to main content

Orange Buttercream Frosting

Recipe information

  • Yield

    makes enough for 12 cupcakes (or 2 8-inch cakes)

Ingredients

1 cup dairy-free, soy-free vegetable shortening
3 cups confectioners’ sugar
1/4 cup orange juice
2 teaspoons orange zest
Pinch of salt

Preparation

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed, about 2 minutes.

    Step 2

    Add the confectioners’ sugar in three batches, mixing after each addition.

    Step 3

    Add the orange juice, orange zest, and salt.

    Step 4

    Beat on medium speed until light and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.

Allergen-Free Baker's Handbook
Read More
Like potato pea chowder and green goddess grain bowls.
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.
This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The most efficient method takes less than an hour, but you might not even need it.