1/2 stick (2 oz) 50 g softened butter or margarine
1/4 tsp salt
4 cup (1 lb) 450 g icing sugar (confectioners sugar)
4 tbsp orange juice (hot)
1 tsp grated orange rind
1/4 tsp salt
4 cup (1 lb) 450 g icing sugar (confectioners sugar)
4 tbsp orange juice (hot)
1 tsp grated orange rind
method
1. Cream the butter or margarine with the salt and grated orange rind.
2. Sift the icing sugar.
3. Beat the sugar and hot orange juice into the butter alternately, blending well after each addition.
4. Continue beating until the icing is cold, creamy, and thick enough to spread.
5. Note For a stiffer icing, use a little less cream.
2. Sift the icing sugar.
3. Beat the sugar and hot orange juice into the butter alternately, blending well after each addition.
4. Continue beating until the icing is cold, creamy, and thick enough to spread.
5. Note For a stiffer icing, use a little less cream.
serving amount
enough to cover two 20 cm cakes
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