From the kitchen of Stephanie Knewasser
1/3 c Crisco
1/3 c butter, softened
4 c confectioner sugar
3 Tbsp fresh orange juice
1 Tbsp orange zest (1 orange)
1 Tbsp milk
2 drops Fiori de Sicilia, yes, drops, this is very strong*
1/2 tsp vanilla
If too dry, add more milk a little at a time.
If too wet, add a little confectioner sugar.
For more intense orange flavor, add more orange zest.
*If you don’t have Fiori de Sicilia you can simply omit it.
- This frosting is a very light yellow. It tints well.
- To get all the little bits of zest out of the zester, I cut the butter into 1 Tbsp pats, and tap the butter against the zester. The zest will stick to the butter.
- To freeze, leave frosted cookies out overnight to dry. Layer in a freezer proof bag or container.
- This pairs well with orange poppy cookies and sugar cookies.