Reviewed: Aug. 2, 2011

I used all orange juice and orange oil and left out the egg yolk. Not wanting to use it. This tastes heavenly on spice cake.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

IrishMom Luvs2Bake

Living In: Boring, Oregon, USA

Reviewed: Jul. 6, 2011

Adjustments were necessary for me too.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: Feb. 4, 2011

Awesome!!! Since I was not making this for my family, I did not use the egg yolk. I am not sure of the purpose of the yolk - I have never made a frosting that called for one. I also only used 3 cups of sugar and with the lack of the the moisture from the yolk, I ended up adding in more lemon and orange juice. It was perfect for piping on my mini cupcakes.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Oct. 25, 2010

Like most I had to double the recipe. I added more orange zest and juice too to give it more flavor. Also, this was WAY too sweet for my taste. I used 3 cups of confectioner's sugar instead of 4.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

wickedeyes

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: May 8, 2010

Quite tasty, although I recommend doubling the recipe. I did and needed it all to frost a 2-layer 9" cake. Use fresh zest because it really adds great flavour. I also added it splash of orange extract.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Anichka5

Cooking Level: Expert

Home Town: Carson City, Nevada, USA

Living In: Warwick, Rhode Island, USA

Reviewed: Jun. 29, 2009

I made this as directed, egg yolk and all, and it is just a beautiful frosting! I, of course, had to adjust the measurements of the juices a bit to get the frosting to the perfect consistency (no recipe for frosting can be precise, so should not be criticized if more or less powdered sugar or liquid needs to be added). This is a light, fluffy, citrus frosting that was the perfect choice to frost Rainbow Citrus Cake, also from this site.

Was this review helpful? [ YES ]
23 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 23, 2009

A great Frosting with a lovely flavour

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Ros

Reviewed: Feb. 19, 2008

Very nice recipe with a lovely flavor. I had to add just a touch of milk as it was just a little too thick to spread. Otherwise, a great icing recipe.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

coastie

Cooking Level: Beginning

Home Town: Asheville, North Carolina, USA

Living In: Mills River, North Carolina, USA

Reviewed: Aug. 5, 2007

This frosting tasted great, hardened on the outside, and kept soft on the inside. However... it was EXTREMELY unpleasant to make and work with. It was very stiff and we had to add a lot of liquid to make it workable.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Corinne

Cooking Level: Intermediate

Home Town: Pennington, New Jersey, USA

Living In: Saint Louis, Missouri, USA

Reviewed: May 5, 2003

This was easy and tasty. As I do with all frosting recipes, I doubled it. I omitted the egg yolk and added in addition to the juice some orange flavored liquor. This has a nice subtle flavor. I will definately make this again.

Was this review helpful? [ YES ]
20 users found this review helpful