Blood Orange Frosting is a beautifully colored and delicious icing made from fresh orange juice that is thicker than a glaze but thinner than buttercream.
So… I kind of screwed this recipe up from what I originally planned on doing. I wanted to make a nice thick frosting to put on top of my blood orange cupcakes. Wait I failed to do was reduce the orange juice down into a syrup to retain the flavor but also keep it thick so I could pipe it onto the cupcake and make a tall peak. Whoopsie. If you want a thicker frosting, go ahead and do that. But, as you know, I care more about taste than I do presentation or functionality, so it ended up working out perfectly for what I wanted. I still ended up using this frosting on my cupcakes, although it wasn’t thick enough to pipe on. Instead, it made a perfectly thin layer of frosting and didn’t overwhelm the delicious cupcake. Well, because it was thinner than a traditional buttercream frosting, I ended up having leftovers after frosting all 12 cupcakes, so what did I do? I made a Guinness Chocolate Bundt Cake (post yet to come) and, oh my Lord, this orange frosting paired so well with that rich chocolate cake. That’s why I love cooking… it doesn’t have to be perfect and sometimes your “mistakes” turn into something awesome!
The moral of the story is this: if you want a semi-thin frosting or a semi-thick glaze, make it as is. If you want it to be thicker, reduce your freshly squeezed orange juice until you have a 1-2 tablespoon syrup, and use that in lieu of the juice in the recipe below. Either way – YUM!
- 6 ounces cream cheese, at room temperature
- 8 tablespoons unsalted butter, cut into pieces, at room temperature
- 1/2 cup fresh orange juice (from about 2 oranges)
- 2 vanilla beans, scraped
- 2 teaspoons finely grated orange zest
- 3 cups confectioners' sugar
- In the bowl of a stand mixer with the paddle attached, cream together cream cheese and butter until completely smooth.
- Add orange juice, vanilla bean, and orange zest. Blend until smooth.
- Add powdered sugar, one cup at a time, blending until smooth and creamy.
- Frosting will have a consistency between a thick buttercream and a glaze.