Cream Cheese Icing Worange Zest Recipes

Steps:

• Place butter in bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, and salt and beat for 5 minutes.

Steps:

• Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
• Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
• Add the food coloring and gently stir until the color is uniform.
• Chill the frosting until ready to ice the cupcakes or cake.

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

Steps:

• Beat cream cheese & butter together until light and fluffy.
• Beat in 1 cup of powdered sugar.
• Add in orange zest, salt & flavorings.
• Add in remaining powdered sugar, one cup at a time until it's all incorporated.
• Beat mixture at high speed for about 5 minutes, or until light and fluffy.

Steps:

• Dissolve yeast in warm water and warm orange juice in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Beat warm milk, shortening, 1/4 cup white sugar, egg, and salt together in a separate bowl. Stir yeast mixture into milk mixture. Add enough flour to mixture to create a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6 to 8 minutes.
• Grease a large bowl and two 11x7x2-inch baking sheets.
• Place dough in the greased bowl and turn dough to coat all sides. Cover bowl with plastic wrap or a clean towel and let rise in a warm place until dough is doubled in size, about 1 hour.
• Punch dough down and divide in half. Roll each half on a lightly floured surface creating two 15x10-inch rectangles.
• Mix sugar, softened butter, and orange zest in a bowl until filling is smooth. Spread half of the filling onto each dough rectangle. Roll each rectangle around the filling, jelly roll-style, starting with the long end creating a log. Cut each log into 15 rolls.
• Arrange rolls on the prepared baking sheets. Cover baking sheets with plastic wrap and let rolls rise until doubled in size, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Remove plastic wrap from baking sheets.
• Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, softened butter, orange juice, and orange zest in a bowl until frosting is smooth. Spread frosting on the warm rolls.

Steps:

• In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla.
• Sift the powdered sugar onto a piece of parchment or wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl).
• Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.