Best 2 Orange Ginger Frosting Recipes

Elevate your cakes, cookies, and cupcakes with a burst of citrusy and zesty flavor using our delightful Orange-Ginger Frosting. This luscious frosting combines the vibrant taste of oranges with the warmth and zing of ginger, creating a perfect balance of sweetness and spice. Whether you're a seasoned baker or just starting out, our collection of recipes offers a variety of options to suit your skill level and preferences. From the classic Orange-Ginger Frosting to variations like Orange-Ginger Cream Cheese Frosting and Orange-Ginger Buttercream Frosting, you'll find the perfect frosting to complement your culinary creations.

Let's cook with our recipes!

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

Ingredients

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 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

Ingredients

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.

Tips:

For a zesty and flavorful frosting, use freshly squeezed orange juice and grated orange zest.
Ensure the butter is at room temperature before creaming it with the sugar. This will make the frosting light and fluffy.
Gradually add the powdered sugar to the butter mixture, one cup at a time. This will prevent the frosting from becoming lumpy.
To achieve a smooth and creamy consistency, beat the frosting for at least 3-5 minutes.
For a thicker frosting, chill it in the refrigerator for 30-60 minutes before spreading it on your cake or cupcakes.
Feel free to adjust the amount of orange juice and ginger to suit your taste preferences.
For a decorative touch, garnish your frosted cake or cupcakes with orange zest or crystallized ginger.

Conclusion:

Orange-ginger frosting is a delightful and versatile frosting that can elevate any dessert. Its vibrant citrus flavor and subtle ginger warmth create a unique and refreshing taste that complements a variety of cakes and cupcakes. Whether you're a seasoned baker or a novice in the kitchen, this frosting is easy to make and will surely impress your friends and family. So, next time you're looking for a frosting that is both delicious and eye-catching, give orange-ginger frosting a try. You won't be disappointed!