You won’t want to wait until Thanksgiving to make these adorable holiday OREO turkeys! Even the youngest assistants will delight in affixing candy corn feathers to the cookie-based bird tails.
| Servings: | 20 |
| Yield: | 5 cups |
Ingredients
- 6 cups confectioners’ sugar
- 1 egg yolk
- 2 tablespoons lemon juice
- 3 tablespoons orange juice
- 1 lemon
- 2 large oranges
- ¼ cup butter
Instructions
- Beat the butter until it has the appearance of thick cream, stir in confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in egg yolk and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.
Nutrition Facts
| Calories | 174 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 0 g |
| Saturated Fat | 2 g |
| Sodium | 17 mg |
| Sugars | 37 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! I made the recipe as it except I left out the lemon peel and orange peel. I used Earth Balance butter since my son is allergic to dairy. I added one tablespoon more of the orange juice and lemon juice to get it at the consistency that I wanted. Colored and frosted it on a gingerbread cake for Christmas. Looks great! I will be using this one again.
it was just okay. I had to add A LOT of lemon juice to give it any flavor besides confectioner’s sugar.
This recipe is awesome! I always use it with our orange peel cookies!
I loved this frosting its pretty good but I only give it 4 satrs because The 6 cups of confectioners sugar are way of, I dont know how 6 cups could be the recipe I only used 2 cups and it came out perfect and quite sweet already! You can also add food coloring to eat anda decorate your cakes!
I love this recipe, and I always use it with yellow cake.