Orange Cake Frosting

The Silver Palate Good Times Cook Book, 1985

15 minutes — 2 cups

Ingredients

1⁄2	cup	unsalted butter (room temperature)
1	pound	confectioners sugar
5	tablespoon	cointreau (or other orange liqueur)
2	tablespoon	orange zest (finely grated)

Cream the butter, sugar, and enough of the cointreau to make the frosting spreadable but not runny. Beat in the orange zest.

The amount of frosting this recipe makes should be enough for one cake; the 2 cups yield is approximate.