Orange Ginger Frosting Recipes

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GINGERBREAD COOKIES WITH ORANGE BUTTERCREAM FROSTING



Gingerbread Cookies with Orange Buttercream Frosting image

My favorite gingerbread cookie recipe. The cookies are soft and cakey. The orange buttercream icing really ties the flavors together.

Provided by Jasmin

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h20m

Yield 24

Number Of Ingredients 16

1 cup butter
1 cup white sugar
1 cup molasses
1 egg
1 cup buttermilk
3 teaspoons baking soda, divided
1 teaspoon vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
4 cups all-purpose flour, or more as needed
3 cups powdered sugar, or more as needed
1 cup butter, softened
2 oranges, zested and juiced

Steps:

  • Combine 1 cup butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in molasses and egg until combined.
  • Mix together buttermilk and 2 teaspoons baking soda in a small bowl. Mix vinegar with remaining 1 teaspoon baking soda in another small bowl. Add the buttermilk mixture to the molasses-egg mixture. Then add vinegar mixture, cinnamon, cloves, ginger, nutmeg, and salt; mix until well combined.
  • Gradually stir in 4 cups flour, 1 cup at a time, stirring until the dough comes together and forms a ball. Shape dough into a ball, wrap in plastic wrap, and place in the refrigerator until chilled, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chilled dough on a floured surface and roll to 1/2-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets.
  • Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  • While cookies are cooling, place 3 cups powdered sugar, softened butter, orange zest, and 1/3 cup orange juice in a bowl. Discard remaining orange juice, or save for another use. Beat frosting ingredients with an electric mixer until consistency is similar to fondant or modeling dough, adding more powdered sugar, if necessary. Frost cookies.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 51.1 g, Cholesterol 47.9 mg, Fat 15.9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 9.9 g, Sodium 333.9 mg, Sugar 32.1 g

ORANGE GINGER PUDDING



Orange Ginger Pudding image

A different kind of pudding that is tasty and high in fiber and protein!

Provided by Lanilu

Categories     Desserts     Custards and Pudding Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 cup cooked white beans, drained
2 cups milk
⅓ cup white sugar
1 egg, beaten
1 ½ tablespoons orange zest
1 ½ tablespoons ground ginger
1 ½ teaspoons cornstarch
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Process beans and milk together in a blender until smooth; pour into a small saucepan.
  • Stir sugar, egg, orange zest, ginger, and cornstarch into the bean mixture until smooth; place over medium heat and cook, stirring constantly, until thickened, about 30 minutes.
  • Stir butter and vanilla extract into the thickened mixture until the butter is melted; pour into 4 dessert cups and refrigerate until chilled, at least 15 minutes.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 39.4 g, Cholesterol 71.5 mg, Fat 9.7 g, Fiber 3.6 g, Protein 10.6 g, SaturatedFat 5.7 g, Sodium 112.6 mg, Sugar 22.9 g

ORANGE GINGER FROSTING



Orange Ginger Frosting image

This frosting is the perfect topping for Carrot Ginger Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 cups

Number Of Ingredients 6

4 tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup confectioners' sugar
2 teaspoons freshly grated orange zest
2 teaspoons freshly grated ginger
Pinch of salt

Steps:

  • Place butter in the 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 confectioners' sugar, beat until well combined and fluffy, about 2 minutes more. Add orange zest, grated ginger, and salt. Beat an additional 5 minutes.

NEWBORN GINGER BABIES II (ORANGE CREAM FROSTING)



Newborn Ginger Babies II (Orange Cream Frosting) image

Serve at a party or give as gifts anytime someone you know is expecting a child. It is a toast (or token) to the unborn infant that welcomes them to the friends and family they are soon to be a part of, and wishes them good health in their journey here and in their life to come. Ginger has been used for many years in folk medicine, and recent studies have confirmed that ginger directly affects the gastrointestinal tract, helping to improve muscle tone and to prevent abnormally rapid and strong intestinal contractions (which is great for expectant mothers). The frosting yields 1 cup and takes 5 minutes prep time. For the first version of these little treats, try Recipe #263586

Provided by 2Bleu

Categories     Dessert

Time 35m

Yield 30 minicakes

Number Of Ingredients 19

8 ounces neufchatel cheese, softened or 8 ounces cream cheese
1 tablespoon orange juice or 1 tablespoon orange liqueur
1/4 cup powdered sugar
1 cup sugar
3/4 cup vegetable oil
2 large eggs
1 large carrot, finely grated (about 1/2 cup)
1/2 cup gingerroot, minced fresh (about 1/4 pound)
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
3/4 cup pecans, chopped and toasted
crystallized ginger
orange rind, strips
carrot, shredded

Steps:

  • ORANGE CREAM FROSTING: Beat softened cream cheese and orange liqueur at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Refridgerate until needed.
  • CUPCAKES: Preheat oven to 350F and lightly grease (or place liners into) miniature muffin tins. Set aside. Beat sugar and vegetable oil at medium speed with an electric mixer 3 minutes or until smooth. Add egg, beating well after each addition. Beat in grated carrots and fresh ginger.
  • Combine all-purpose flour and next 6 ingredients; gradually add to egg mixture, beating at low speed until moistened. Stir in chopped pecans.
  • Pour batter into muffin tins, filling two- thirds full and bake for 12-15 minutes or until a wooden toothpick inserted in center comes out clean.
  • Cool in pan on a wire rack 5 minutes. Remove from pan, and cool completely on wire racks. Spread tops evenly with Orange-Cream Cheese Frosting then decorate with carrots and ginger.
  • GARNISH: Place a small piece of crystalized ginger onto each cake. Peel a thin layer of rind from 1/2 orange (or carrot), and cut into thin strips using a knife.

Nutrition Facts : Calories 139.2, Fat 9.6, SaturatedFat 2.1, Cholesterol 19.9, Sodium 99.8, Carbohydrate 12.1, Fiber 0.5, Sugar 8, Protein 1.9

ORANGE FROSTING



Orange Frosting image

On Christmas Day so very long ago, I watched quietly from the living room window for Santa to disappear in his sleigh as the morning dawned clear and brisk. I knew he had come, and even though my parents always laughed off the idea, I *KNEW* he existed. I could peek and see there are a large, brand new spanking "Easy Bake Oven" and I almost passed out from the excitement I could hardly conceal. I ran in my room, and promptly jumped up and down on my bed until the springs creaked with enough noise to wake all the sleeping cats in the house. "He had come! and.....Santa had brought a perfectly sized oven for just me." To be truthful, I shouldn't of even peeked, but I did. The first wonderful treat I made with my oven was the tiniest little cake. My mother and I had worked together to get the ingredients right, and I learned how to put this delightful frosting together, which; to this day I still prepare with the fresh oranges that come at Christmastime. I don't have the "Easy Bake Oven" but I do have the memories.

Provided by Andi Longmeadow Farm

Categories     Breads

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons shortening (butter flavor=good idea!)
1/4 teaspoon salt
1 1/2 teaspoons orange peel (grated)
1 1/2 cups confectioners' sugar (sift if lumpy)
2 tablespoons orange juice, fresh

Steps:

  • Combine shortening, salt, orange peel, and 1/2 cup of confectioners sugar mixing until smooth and creamy delicious.
  • Add more sugar to thicken frosting or add more juice to thin the frosting.
  • When spreading consistency has been reached, just get a spoon and eat from bowl.
  • Oh no!
  • I mean, of course; spread it on a cake. Really -- .

Nutrition Facts : Calories 235.7, Fat 6.4, SaturatedFat 1.6, Sodium 146.3, Carbohydrate 45.9, Fiber 0.1, Sugar 44.6, Protein 0.1

CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING



Carrot-Ginger Layer Cake with Orange Cream-Cheese Frosting image

Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's cream cheese frosting. Martha made this recipe on "Martha Bakes" episode 712.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch layer cake

Number Of Ingredients 15

1 1/2 cups (3 sticks) melted unsalted butter, plus more for pans
3 cups unbleached all-purpose flour, plus more for pans
1 cup (3 ounces) pecan halves
2 1/2 cups (12 ounces) shredded carrots
3 large eggs, room temperature
1/3 cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
1 tablespoon freshly grated ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
Orange Cream-Cheese Frosting
Candied Carrot Strips

Steps:

  • Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
  • Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
  • Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
  • Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
  • Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
  • For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
  • Decorate cake with candied carrot strips as desired. Cut cake and serve.

ORANGE BUTTERCREAM FROSTING



Orange Buttercream Frosting image

Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 cup.

Number Of Ingredients 5

1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon grated orange zest
3/4 teaspoon vanilla extract
2 to 3 tablespoons orange juice

Steps:

  • In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

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