Reviewer:

IrishMom Luvs2Bake

Living In: Boring, Oregon, USA

Reviewed: Mar. 21, 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...

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Reviewer:

heatpuppy

Reviewed: Feb. 8, 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!

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Reviewer:

Michael&Logan

Reviewed: Dec. 29, 2008

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.

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Reviewer:

GIRLNBLACK77

Cooking Level: Intermediate

Home Town: Littleton, North Carolina, USA

Living In: Durham, North Carolina, USA

Reviewed: Feb. 3, 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.

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10 users found this review helpful