Orange Infused Butter Cream

Nutrition Facts Canadian

1 cupcake portion 49g Total Servings: 18

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

210

Fat / Lipides

10 g

15%

Saturated / Saturé

5 g

25%

+ Trans / Trans

Cholesterol / Cholestérol

25mg

Sodium / Sodium

80mg

Carbohydrate / Glucides

31g

10%

Fibre / Fibres

Sugars / Sucres

32g

Protein / Protéines

35%

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 cupcake portion 49g Total Servings: 18

Amount Per Serving

Calories

210

Calories from Fat

% Daily Value ^*

Total Fat

10 g

15%

Saturated Fat

5 g

25%

+ Trans

Cholesterol

25mg

Sodium

80mg

Total Carbohydrates

31g

10%

Fiber

Sugars

32g

Protein

Vitamin A 35%	•	Vitamin C 5%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

15 mins

Cook time

0 mins

Total time

15 mins

Ingredients

1 cup butter (222g)
3½ cups icing sugar (560g)
1/3 cup orange juice (90g)
Zest of 1 navel orange (10g)

Directions

In medium bowl mix butter until smooth; slowly add in sifted icing sugar mixture 1 cup at a time alternating with orange juice. Mix until smooth and incorporated. Add orange zest and mix until combined.

Tips & Variations

Yields enough icing for (1) 9x13 cake or 18 cupcakes.
Can be stored in the refrigerator for up to 1 week or freezer for 3 months