Citrus Cream Frosting
Ingredients
Scale
- 1 cup (2 sticks) salted butter, softened
- 4 cups powdered sugar, sifted
- 3–4 tablespoons fresh blood orange juice (strained for no pulp)
- 1/2 teaspoon blood orange zest (optional, for more citrus pop)
- 1 teaspoon almond extract
- Pinch of salt (only if using unsalted butter)
Instructions
- In a large mixing bowl, beat the softened butter on medium-high speed until light and creamy (about 2–3 minutes).
- Add half the sifted powdered sugar and beat until smooth.
- Add remaining sugar, 3 tablespoons blood orange juice, almond extract, and optional zest. Beat on low to combine, then increase speed to medium-high and beat for 3–5 minutes until fluffy and smooth.
- If the frosting is too thick, add the remaining tablespoon of juice. If too thin, add a few tablespoons of powdered sugar.
- Use immediately or store in the fridge, bringing to room temp and rewhipping before using.
Find it online: https://lifeandsprinkles.com/citrus-cream-frosting/