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By Root 1132 0

and cream cheese in a medium-size bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the orange zest, 2 teaspoons of the orange juice, and the confectioners’ sugar, a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until fluffy, 1 minute longer. Add up to 1 teaspoon more orange juice if the frosting seems too stiff. Use the frosting at once.

Note: A small orange will yield a little more than 1 teaspoon of zest. And it will give you a tablespoon or two of juice, more than you need for this recipe.

10 Cream Cheese Frosting Easy Add-ins

Plain old cream cheese frosting speaks to me and satisfies me slathered on just about any cake. But even the most basic of frostings sometimes needs a little pick-me-up. So here are some ideas.

1. Add ¼ cup of crushed and drained fresh raspberries or strawberries.

2. The grated zest—just 1 teaspoon—of a rinsed lemon, lime, or orange adds intense flavor to the frosting.

3. For almond lovers, add ¼ cup of minced toasted almonds and ½ teaspoon of pure almond extract.

4. To top chocolate cake, fold ¼ cup of crushed peppermints into a cream cheese frosting.

5. Enrich the cream cheese frosting by folding in 6 ounces of white chocolate that has been chopped and melted in the microwave for about 1 minute.

6. Forgo the vanilla and add a dash of brandy, dark rum, or Irish whiskey.

7. Fold in ½ cup of miniature semisweet chocolate chips or ½ cup of crushed chocolate wafer cookies for the cookies and cream look.

8. Go tropical and add ¼ cup of drained, crushed, canned pineapple.

9. Make it mocha by adding 1 teaspoon of espresso powder or instant coffee granules and ¼ teaspoon of unsweetened cocoa powder.

10. Add a pinch of cinnamon—it’s simple and always successful and perfect for carrot, spice, and chocolate cakes.

CHOCOLATE PAN FROSTING

MY ALL-AROUND FROSTING, this is what I turn to when I need a fabulous dessert in no time. It is my mom’s recipe, a frosting I remember watching her stir with a wooden spoon and pour over brownies, cup-cakes, and all sorts of layer cakes.

makes:

4 cups, enough to frost a 2- or 3-layer cake

prep:

10 minutes

12 tablespoons (1½ sticks) butter

½ cup unsweetened cocoa powder

½ cup milk

About 5½ cups confectioners’ sugar, sifted

1. Melt the butter in a medium-size saucepan over low heat, 2 to 3 minutes. Stir in the cocoa powder and milk. Cook, stirring, until the mixture thickens and just begins to come to a boil, 1 minute longer. Remove the pan from the heat. Stir in 5 cups of the confectioners’ sugar, adding more if needed, until the frosting is thickened and smooth and the consistency of hot fudge sauce.

2. Ladle the warm frosting over the top of cooled cake layers, then spread the side of the cake with more frosting, smoothing it out with a long metal spatula as you go. The frosting will harden as it cools.

Never Run Out of Frosting

You won’t run out as long as you have:

• At least 1 cup of frosting for every 12 cupcakes

• 1½ to 2 cups of frosting to cover the top of a cake in a 13 by 9–inch pan

• 1½ cups of frosting to glaze a Bundt or tube cake

• 2½ cups to 3 cups of frosting to frost the top and side of a cake from a 13 by 9–inch pan

• 3 to 4 cups of frosting for a two- or three-layer 9-inch cake or to completely cover a Bundt or tube pan cake.

To frost a 13 by 9–inch sheet cake, or 24 cupcakes follow the steps but use:

8 tablespoons (1 stick) butter

4 tablespoons unsweetened cocoa powder

1/3 cup milk

3½ cups confectioners’ sugar, sifted

For enough frosting to pour over a Bundt cake, follow the steps but use:

4 tablespoons (½ stick) butter

2 tablespoons unsweetened cocoa powder

3 tablespoons milk

1½ cups confectioners’ sugar, sifted

Work quickly because this frosting sets up quickly. If the frosting becomes too thick, return the pan to low heat and stir the frosting