Williamsburg Butter Frosting

Williamsburg Butter Frosting

"You don't have to make a Williamsburg orange cake to enjoy this creamy and buttery Williamsburg frosting made with orange liqueur."
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Ingredients

15 m servings 197 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  1. 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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 recipe...

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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 t...

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 recipe...

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 f...

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

I can only suspect that those who found this frosting dry and crumbly, messed up big time. The half cup of softened butter will take all that sugar perfectly well, but you MUST let it keep going...

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 a...

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 (neve...

Flavor was delicious using Grand Marnier as the orange liquor. My batch of frosting was slightly dry, but I think measuring out sifted powdered sugar might solve the problem. As other reviewer...

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