Jenn found a Sunkist™ cookbook at a rummage sale last week. I love citrus and chocolate together, so when we saw a recipe for chocolate cake with orange and a citrus frosting, I knew we had a winner. (If you’re a regular reader of my other site, let me assure you that this was my splurge day recipe.)
Ingredients
1/3 cup dry milk
2 tablespoons orange juice
2 teaspoons lemon juice
3 cups confectioners sugar
1 egg white
¾ cup butter, softened
1/8 teaspoon salt
1 tablespoon grated orange peel
Directions
Combine the dry milk and the citrus juice and stir them together.
Let that rest for a few minutes so the juice can dissolve the milk. This would be a good time to get the orange peel with your microplane.
Add the sugar and egg white (oops, forgot to get a picture of the egg white) and beat on high speed for 5 minutes, until thick.
Add the softened butter and the salt and beat another 5 minutes, until fluffy.
Stir the grated orange peel in gently, trying not to deflate the frosting.
Scoop the frosting onto your cake and spread with an offset spatula. Do a quick, thin first coat and put the cake in the fridge for about 15 minutes to firm it up.
Do a second, thicker layer, and refrigerate again until ready to serve. (This frosting will melt if the room is too warm, even after it’s had several hours to set up.)
And that’s it.
Yeah, I’ll have the cake recipe in a day or two.
Ingredients
- 1/3 cup dry milk
- 2 tablespoons orange juice
- 2 teaspoons lemon juice
- 3 cups confectioners sugar
- 1 egg white
- ¾ cup butter, softened
- 1/8 teaspoon salt
- 1 tablespoon grated orange peel
Instructions
Combine the dry milk and the citrus juice and stir them together. Let that rest for a few minutes so the juice can dissolve the milk.
Add the sugar and egg white and beat on high speed for 5 minutes, until thick. Add the softened butter and the salt and beat another 5 minutes, until fluffy. Stir the grated orange peel in gently, trying not to deflate the frosting.
Scoop the frosting onto your cake and spread with an offset spatula. Do a quick, thin first coat and put the cake in the fridge for about 15 minutes to firm it up. Do a second, thicker layer, and refrigerate again until ready to serve. (This frosting will melt if the room is too warm, even after it’s had several hours to set up.)
