Orange Buttercream Frosting
makes 2 cups
This frosting is best made no more than 1 day in advance, kept covered and refrigerated. Before using, bring back to room temperature, add 1 or 2 teaspoons low-fat milk and beat until spreadable.
Read more about this recipe at the Washington Post.
1/3 cup unsalted butter, softened but not melted
2 tablespoons light cream cheese, at room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon orange extract
1 pinch salt
4 1/2 cups sifted confectioners' sugar
5 teaspoons nonfat (skim) milk
prep: 10 minutes
total: 10 minutes
large mixing bowl
mixer
1. In a large mixing bowl, cream together the butter and cream cheese with an electric mixer on medium speed. When it's light and fluffy, add both extracts and salt and beat well. With the mixer on its lowest speed, add the confectioners' sugar and milk, beating until blended. Increase the speed to medium and beat until spreadable. Cover and refrigerate until ready to use.
