Golden Orange Frosting

Golden Orange Frosting


"Golden colored orange zest flecked frosting. Adds a nice bright finishing touch to your cakes."


servings 207 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Cream together butter, orange rind, lemon rind, and salt. Add egg yolk and mix well. Add confectioners sugar, alternately with orange juice and lemon juice, beating well after each addition. Makes 2 cups frosting, or enough to cover tops and sides of two 9 inch layers.
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  1. 19 Ratings


I made this as directed, egg yolk and all, and it is just a beautiful frosting! I, of course, had to adjust the measurements of the juices a bit to get the frosting to the perfect consistency (n...

This was easy and tasty. As I do with all frosting recipes, I doubled it. I omitted the egg yolk and added in addition to the juice some orange flavored liquor. This has a nice subtle flavor....

Awesome!!! Since I was not making this for my family, I did not use the egg yolk. I am not sure of the purpose of the yolk - I have never made a frosting that called for one. I also only used...

This frosting tasted great, hardened on the outside, and kept soft on the inside. However... it was EXTREMELY unpleasant to make and work with. It was very stiff and we had to add a lot of liq...

Like most I had to double the recipe. I added more orange zest and juice too to give it more flavor. Also, this was WAY too sweet for my taste. I used 3 cups of confectioner's sugar instead of 4.

Quite tasty, although I recommend doubling the recipe. I did and needed it all to frost a 2-layer 9" cake. Use fresh zest because it really adds great flavour. I also added it splash of orang...

This frosting has great visual appeal... and it's delicious!

Very nice recipe with a lovely flavor. I had to add just a touch of milk as it was just a little too thick to spread. Otherwise, a great icing recipe.

I used all orange juice and orange oil and left out the egg yolk. Not wanting to use it. This tastes heavenly on spice cake.