When it comes to cake, I’m just here for the frosting. I mean I like cake…but mostly because it makes frosting taste better! This frosting so delicious and easy you’ll wonder why you ever cracked open a tub of that stuff they sell next to the box mixes.
This makes a lot of frosting, enough for 48 cupcakes. If you are only making 24 cupcakes or perhaps one 8- or 9-inch round cake, I recommend that you halve the recipe.
- 10 cups powdered sugar
- 2 pounds (4 – 8-oz packages) cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- zest of one orange
- 1 tablespoon freshly squeezed orange juice
Note: I like the sweet citrus flavor of orange with the tang of the cream cheese. If you prefer a more traditional cream cheese frosting, substitute vanilla for the orange juice and leave out the zest.
In a mixer fitted with a paddle attachment, cream together the room temperature butter and cream cheese.
Add 6 cups of powdered sugar, freshly grated orange zest and 1 tablespoon orange juice.
Beat until smooth.
Add the remaining 4 cups of powdered sugar.
Hmmm, looks like some of it missed the bowl. Oh well. Beat until it is creamy and good for spreading.
Done and Delish!