Williamsburg Butter Frosting

Williamsburg Butter Frosting

7 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
Recipe by  Carol

“Creamy butter frosting made with orange liqueur.”

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Adjust Servings

Original recipe yields 3 cups frosting



  1. In a large bowl, blend butter with confectioners' sugar. Stir in orange liqueur and orange zest. Beat until light and fluffy. Use to frost cooled cake.

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Reviews (7)

Rate This Recipe


Absolutely perfect and exactly how I remember it from my childhood. I used orange juice instead of liqueur and it turned out just fine. It *will* be lumpy at first - just hang in there! Add the liqueur (or juice) to the butter and sugar and keep beating it; it will smooth out and then you can add the orange zest.



It was really crumbly after adding the GM - not at all spreadable. I had to add approx 4T of milk to get it to spreading consistency. The final product was tasty, but I have other icing recipes I prefer.

Hui Min

Hui Min

I used orange to replace the liqueur. The flavour of the frosting is very good. A few of the reviewers said the frosting was dry. But I have made this frosting many times already, as a filling for the Williamsburg Orange Cake (also from this website) and as a frosting for cupcakes (same cake recipe). As a filling it is great. Used as a frosting for a cake or cupcakes, I find it a bit soft. Perhaps it has to do with my hot and humid tropical climate - I live in Malaysia. But I will continue to use it because it smells and tastes great, and it's refreshingly different from the usual buttercream frosting. I just put the cake with the frosting in the fridge to set overnight before taking it anywhere.

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Amount Per Serving (16 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 35.5 g
  • 11%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 41 mg
  • 2%

Based on a 2,000 calorie diet



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Butter Cream Frosting II


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Butter Frosting