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READY IN 15 mins

Williamsburg Butter Frosting

Read Reviews (6)

"Creamy butter frosting made with orange liqueur." — Carol

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Original recipe makes 3 cups frosting Change Servings

1/2 cup butter, softened
12 teaspoons orange liqueur

1 tablespoon orange zest
4 1/2 cups confectioners' sugar

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Directions

In a large bowl, blend butter with confectioners' sugar. Stir in orange liqueur and orange zest. Beat until light and fluffy. Use to frost cooled cake.

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PREP 15 mins
READY IN 15 mins

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Absolutely perfect and exactly how I remember it from my childhood. I used orange juice instead of liqueur and it turned out just fine. It *will* be lumpy at first - just hang in there! Add the liqueur (or juice) to the butter and sugar and keep beating it; it will smooth out and then you can add the orange zest.

—GIRLNBLACK77

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Most Helpful Critical Review

Feb 03, 2006

It was really crumbly after adding the GM - not at all spreadable. I had to add approx 4T of milk to get it to spreading consistency. The final product was tasty, but I have other icing recipes I prefer.

—Christine

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7 Ratings

Jul 20, 2012

I used orange to replace the liqueur. The flavour of the frosting is very good. A few of the reviewers said the frosting was dry. But I have made this frosting many times already, as a filling for the Williamsburg Orange Cake (also from this website) and as a frosting for cupcakes (same cake recipe). As a filling it is great. Used as a frosting for a cake or cupcakes, I find it a bit soft. Perhaps it has to do with my hot and humid tropical climate - I live in Malaysia. But I will continue to use it because it smells and tastes great, and it's refreshingly different from the usual buttercream frosting. I just put the cake with the frosting in the fridge to set overnight before taking it anywhere.

—Hui Min

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Aug 11, 2011

I added some orange oil to the recipe. It makes a tangy frosting.

—IrishMom Luvs2Bake

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Mar 28, 2011

Followed recipe EXACTLY and it was sooooooo dry--added 6 tbsp of whipping cream and it was still too dry! Continued to add a couple tbsp more and beat constantly, but icing never became shiny and smooth and it was a waste of pricey Contreau! Very disappointing...

—heatpuppy

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Feb 09, 2010

Also used orange juice in place of liqueur. Twelve teaspoons of liquid did not work for my frosting (it was a dry day, though.) Used approximately 1/4 cup of orange juice. Was a bit grainy (never became shiny even after much creaming). Decent complement to chiffon cake, as stated on Lemon Chiffon Cake recipe, but still ENTIRELY too thick. Tore my poor cake to pieces!

—Michael&Logan

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Nutrition

Calories
197 kcal
10%

Carbohydrates
35.5 g
11%

Cholesterol
15 mg
5%

Fat
5.8 g
9%

Fiber
0 g
< 1%

Protein
0.1 g
< 1%

Sodium
41 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Williamsburg Butter Frosting

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 197
Calories from Fat: 52

% Daily Value *
Total Fat 5.8g 9 %
Saturated Fat 3.7g 18 %
Cholesterol 15mg 5 %
Sodium 41mg 2 %
Potassium 4mg < 1 %
Total Carbohydrates 35.5g 11 %
Dietary Fiber 0g < 1 %
Protein 0.1g < 1 %
** Sugars 34.7g
Vitamin A 4 %
Vitamin C < 1 %
Calcium < 1 %
Iron < 1 %
** Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.