Servings: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake)
2-1/2 cups (1 lb 4 oz) butter or margarine
4 3/4 quart (4 lb 12 oz) sugar, powdered, sifted
1 teaspoon salt
1/3 cup (1 oz) orange, grated rind
1 cup orange juice
Cream butter or margarine in mixer bowl 1 to 3 minutes or until soft and creamy. Use
beater at medium speed. Sift together sugar and salt; add to creamed mixture. Combine
orange rind and orange juice; add slowly to creamed mixture while beating at low speed.
Beat until moisture is absorbed. Scrape down bowl. Beat at medium speed 3 to 5 minutes
or until light and of desired consistency. Spread on cool cakes.
NOTE:
For 6 (2-layer) Cakes:
Spread 1-3/4 cups (1 lb) frosting on each cake.
For 13 dozen cupcakes:
Spread 3/4 cup frosting per dozen cupcakes or 1 tablespoon of frosting on each cupcake.
4 lb (1-No. 10 can) canned icing mix may be used. Follow directions on container.