ORANGE BUTTERCREAM FROSTING
Makes about 3 cups
If you prefer not to use the raw egg in this recipe for safety reasons, substitute 3 tablespoons of milk. Keep in mind, however, that the texture will be less smooth.
3/4 pound (3 sticks) butter, softened
3 cups confectioners sugar
3 tablespoons orange juice
1 tablespoon grated orange zest added by beating it into an egg or 3 tablespoons milk
1 large egg, beaten, or 3 tablespoons milk (see note above)
1. Beat butter in bowl of electric mixer fitted with paddle attachment on medium speed until fluffy, about 1 minute. Reduce speed to low and add sugar 1 cup at a time, beating 15 seconds between each addition. Increase speed to medium and beat until smooth, about 3 minutes, scraping sides and bottom of bowl as necessary.
2. Add orange juice, then and egg or milk; beat on low speed to combine. Scrape sides and bottom of bowl with rubber spatula. Increase speed to medium and beat until fluffy, 3 to 4 minutes.
(Buttercream may be covered and kept at room temperature for several hours or refrigerated in an airtight container for a week. Bring to room temperature before using.)
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