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Orange Buttercream Frosting

Recipe information

  • Yield

    makes enough for 12 cupcakes (or 2 8-inch cakes)

Ingredients

1 cup dairy-free, soy-free vegetable shortening
3 cups confectioners’ sugar
1/4 cup orange juice
2 teaspoons orange zest
Pinch of salt

Preparation

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed, about 2 minutes.

    Step 2

    Add the confectioners’ sugar in three batches, mixing after each addition.

    Step 3

    Add the orange juice, orange zest, and salt.

    Step 4

    Beat on medium speed until light and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.

Allergen-Free Baker's Handbook
TagsFrostingDessertVeganNut FreeDairy FreeGluten FreeQuickEasy5 Ingredients or FewerElectric MixerStand MixerCookbooks
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