Orange Creamsicle Buttercream Frosting! My Incredible Recipes


orangecreamsiclecaketitle2 Orange creamsicle cake recipe

Instructions. Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute. Turn the mixer off and add the powdered sugar, orange juice, orange zest vanilla, and orange blossom water (if using). Begin mixing on low speed until the ingredients come together - scraping the bowl.


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How to Make Orange Dreamsicle Buttercream. In a large mixing bowl, beat the room-temperature butter on high speed using an electric mixer for about 5 minutes until it becomes light and fluffy. While the mixer is on low speed, gradually add the powdered sugar to the whipped butter until fully incorporated.


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Bake 20-30 minutes. When cake is done, poke holes in the cake with fork. Dissolve 1 package of orange jello in 1 cup of hot water. Add 1 cup of cold water, stir. Pour entire jello mixture over the cake. Refrigerate for at least 2 hours. Mix vanilla pudding mix and the other pack of dry jello together.


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Step by Step Instructions. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a whisk attachment, beat the room temperature ½ cup butter and ¼ cup shortening together well. Add 2 cups of powdered sugar and beat at a low speed until all the powdered sugar is incorporated.


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Directions. In a large bowl, beat softened butter, confectioners' sugar and salt until smooth. Add orange juice, corn syrup and vanilla. Beat until smooth and creamy. Tint with orange food coloring.


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Making Orange Cake. Preheat your oven to 335℉ and make sure all your ingredients are at room temperature (milk, eggs, orange juice, butter). Prepare a standard rectangle 9-inch x 13-inch sheet cake pan with cake goop on the sides and parchment paper on the bottom. This recipe will also work in two 8" round cake pans.


Orange Creamsicle Buttercream Frosting! My Incredible Recipes

Preheat oven to 350 degrees Fahrenheit. Prepare cupcake pans by lining with 24 cupcake liners. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and orange extract and beat well. Add milk and orange juice. Sift flour, baking soda, and salt together then slowly mix into the batter.


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Step 2 - Blend Together The Remaining Ingredients. Next, using a small blender, food processor or mixer, puree the following: 6 oz. softened cream cheese (3/4 of a one bar), 3 Tablespoons room temperature butter, 1 teaspoon orange juice, 1/4 teaspoon vanilla, your 1 1/2 teaspoons of orange zest and 3/4 cup powdered sugar.


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Cake. Preheat the oven to 325 degrees. Spray a 13-by 9-inch baking dish with cooking spray and set aside. Combine the cake mix, water, vegetable oil, eggs, orange zest, and jello in a large mixing bowl. Beat with an electric mixer on medium speed until smooth, stopping to scrape down the sides of the bowl as necessary.


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In a mixing bowl, whisk together cake flour, baking powder, and salt. Cream butter and sugar. In a second mixing bowl with an electric mixer on medium speed, cream butter, oil, sugar and zest together until light and fluffy, about 1 to 2 minutes. Add eggs and vanilla.


Orange Creamsicle Buttercream Frosting! My Incredible Recipes

Instructions. Preheat your oven to 350. Line your cupcake pan with cupcake liners. In a large mixing bowl, combine your cake mix, egg whites, vanilla extract, orange flavoring, orange crush soda, vegetable oil, and powdered orange Jell-O and mix. Fill your cupcake liners half full with your orange batter and bake for 15-18 minutes.


Orange Creamsicle Buttercream Frosting! My Incredible Recipes

How to make orange frosting. Cream sugar and butter: In a large bowl with a hand mixer (or in a stand mixer fitted with a paddle attachment), mix the confectioners sugar and unsalted butter on low speed, gradually increasing the speed to medium as the sugar combines with the butter. Mix for 2-3 minutes.


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Directions. Beat cream cheese, butter, orange-flavored soft drink mix, and vanilla extract together in a bowl with an electric mixer until creamy. Gradually add confectioners' sugar until desired consistency is reached.


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Instructions. Using a standing mixer, cream together all ingredients and mix until combined and creamy. Scoop into a container with a sealed lid and place into the fridge for up to 1 week or in the freezer for up to 3 months. Before using for cupcakes or to frost a cake, allow to thaw to room temperature and beat again to make creamy and thick.


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Cream together sugar, orange and lemon zest, orange juice and butter. Beat in egg yolks and orange extract. Add flour, baking soda, and cream of tartar. Stir. Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10-12 minutes, until tops are cracked and just turning color.


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Vanilla Cake. Prepare cake mix according to package directions, for a 9 x 13 inch baking pan, substituting vanilla almondmilk (or regular milk) for the water and adding the orange zest. (Your exact measurements may vary slightly depending on the brand of cake mix you use.) Bake using package directions.