Recipe: Orange Butter Frosting & variation

I used this recipe to frost the Creole Beauty Cake and substituted chopped canned cherries and cherry juice for orange rind and juice. For the three-layer cake, I made one and one half the recipe. That was enough for a generous heap of frosting between the layers and on top with some running down the side. I think in order to completely frost a three 9" layer cake you'd need to double the recipe.


“Syrups and glazes and frostings too bring luxury aplenty; what more could they do.”—The Encyclopedia of Cooking Complete in 24 Volumes, Volume 19: 250 Breads, Biscuits and Rolls (1953)

ORANGE BUTTER FROSTING
2/3 stick (1/3 C) butter, softened
2 C sifted confectioners’ sugar
Grated rind of 1 orange
1 egg yolk
Orange juice

Cream butter until softened, and blend in 1 C confectioners’ sugar, orange rind, and egg yolk. Blend in remaining 1 C confectioners’ sugar and enough orange juice to give mixture a spreading consistency.