Page 448 - Chocolate Cake Doctor

430 F R O S T I N G S

Citrus Oils

t’s tricky to incorporate flavors into Massachusetts, produces orange, lemon,
Ifrostings. You need only 3 to 4 table - and lime oils. The oil is made by cold-
spoons of liquid, total, in most butter - pressing the rind of the fruit, much like
cream frostings and often none at all in pressing olives to make fine olive oil.
cream cheese frostings, so how to pass These oils are pricey, but they pack a lot
along an interesting flavor? Opt for orange, of flavor into just ⁄2 teaspoon. And oils
1
lemon, or peppermint extract. Or try a are a good substitute should you not want
citrus oil. Boyajian, of Norwood, to add grated zest to a frosting or glaze.

1. Place the cream cheese and butter in a crease the speed to medium and beat
large mixing bowl. Blend with an electric until light and fluffy, 1 minute more. If the
mixer on low speed until fluffy, 30 sec- frosting seems too stiff, blend in another 1
onds. Stop the machine and add the cocoa tablespoon liqueur.
powder, orange extract, confectioners’ sugar,
and 1 tablespoon orange liqueur. Blend 2. Use to frost the top and sides of the
with the mixer on low speed until the cake or cupcakes of your choice.
sugar is well combined, 1 minute. In -