The Sacramento Bee (8/12/09) shares this fabulous adaptation of a Martha Stewart orange buttercream frosting recipe. Orange marmalade folded into the frosting at the last minute helps give it the taste of an orange julius. This would go beautifully on vanilla or yellow cake, as the frosting is really the star her
Orange Creamsicle Buttercream Frosting Recipe
Prep time: 30 minutes
Makes enough to frost one 2-layer, 8-inch cake or 24 cupcakes
Notes: This recipe is an adaptation of Martha Stewart’s recipe for Swiss Meringue Buttercream. The addition of orange marmalade and orange blossom water at the end makes for a creamy, citrusy frosting. Pair with vanilla cake to create a Creamsicle-inspired confection that will invoke nostalgia at every bite.
INGREDIENTS
1 ½ cups Smucker’s Sweet Orange Marmalade
4 large egg whites
1 ¼ cup granulated sugar
1 ½ cup (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 teaspoon orange blossom water
INSTRUCTIONS
In a food processor or blender, purée the orange marmalade until smooth, about 1 minute, and set aside.
Combine egg whites and sugar in the heat-proof bowl of an electric mixer and set in a saucepan of boiling water. Cook the mixture, whisking constantly, until the sugar is dissolved and the mixture reaches 160 degrees.
Attach the bowl to the mixer and fit the mixer with the whisk attachment. Whisk the egg-white mixture on high speed until stiff but not dry; peaks form. Keep beating until the mixture is fluffy and cool, about 6 to 7 minutes.
Remove the whisk attachment and replace with the paddle attachment. Start beating on medium-low speed and add the butter, several tablespoons at a time. Continue beating for about two minutes. If the frosting separates, beat on high speed until smooth, about 3 minutes. Beat in the vanilla and orange blossom water.
Using a rubber spatula, gently fold in the puréed marmalade until incorporated smoothly throughout the frosting.
Can be stored in an airtight container, refrigerated, for up to three days or frozen for up to one month (thaw frozen frosting in refrigerator for one day before using). If the frosting has been refrigerated, let come to room temperature and beat for about two minutes.
Per slice based on 12 slices of cake, frosting only: 389 cal.; 2 g pro.; 48 g carb.; 23 g fat (15 sat., 7 monounsat., 1 polyunsat.); 62 mg chol.; 44 mg sod.; 0 g fiber; 46 g sugar; 51 percent calories from fat.
This o range buttercream frosting recipe can work beautifully with chocolate or vanilla cake. Or, you may think about it with berry-lemon flavored cupcakes, yogurt cake, or even an orange caramel combination. It’s beautiful garnished with chopped nuts, chocolate shavings, chocolate sprinkles, or left just as they are with the fluffy frosting piled high.
