Orange Cream Cheese Icing
Instructions:
- 4 oz (125 g) cream cheese, at room temperature
- ½ cup (125 mL) unsalted butter, at room temperature
- Pinch salt
- 2½ cups (625 mL) confectioner’s (icing) sugar, sifted
- 2 tsp (10 mL) grated orange zest
- 2 tsp (10 mL) orange-flavored liqueur
1. In a bowl, using an electric mixer on medium-high speed, beat together cream cheese, butter and salt until creamy. With mixer on low speed, beat in confectioner’s sugar, ½ cup (125 mL) at a time so that the sugar doesn’t fly all over the place. Increase speed to medium-high, beating until light and fluffy. Add orange zest and liqueur, beating until mixed.
2. This frosting is on the soft side, so before frosting cupcakes, refrigerate it for 30 to 60 minutes to firm it up. Spread frosting over cooled cupcakes and refrigerate until ready to serve or for up to 1 day.