Orange Buttercream
 
Makes approximately 3 cups frosting
Ingredients
  • 3 egg whites
  • ¾ cup sugar
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh orange zest
Instructions
  1. In the work bowl of a stand mixer, whisk together egg whites and sugar.
  2. Set bowl over a pan of simmering water, and cook, whisking constantly, until mixture reaches 140˚ on a candy thermometer.
  3. Place bowl on stand mixer fitted with a whisk attachment, and beat at high speed for 10 minutes, or until tripled in volume and cool to the touch. Add butter, 1 tablespoon at a time, beating well after each addition. Add vanilla extract and orange zest, and beat to combine. Buttercream can be used immediately or can be stored, refrigerated, in an airtight container for up to 3 days. If refrigerated, allow frosting to come to room temperature, and beat again before using.
Recipe by Victoria at https://victoriamag.com/victoria-sponge-cake-recipe/