Recipe By Anonymous
Published Jun 30th
Williamsburg Butter Frosting
Prep 15m Cook - Additional - Ready In 15m
Servings 3 cups frosting Calories 196.7

You don’t have to make a Williamsburg orange cake to enjoy this creamy and buttery Williamsburg frosting made with orange liqueur.

Recipe Ingredients

  • ½ cup butter, softened
  • 12 teaspoons orange liqueur
  • 1 tablespoon orange zest
  • 4 ½ cups confectioners' sugar

Cooking Directions

  1. 1 In a large bowl, blend butter with confectioners' sugar
  2. 2 Stir in orange liqueur and orange zest
  3. 3 Beat until light and fluffy
  4. 4 Use to frost cooled cake.

Nutrition Facts

  • Calories 196.7
  • Carbohydrate 35.5 g
  • Cholesterol 15.3 mg
  • Fat 5.8 g
  • Protein 0.1 g
  • Saturated Fat 3.7 g
  • Sodium 41.5 mg
  • Sugar 34.7 g


  1. Really excellent icing for the Chiffon Cake recipe. The only change to the icing was it needed a bit more liquid so after 12 tsp. of Cointreau I added a water until the consistency worked.
  2. The beautiful Chiffon Cake turned out so good. The frosting recommended was the Williamsburg Butter Frosting. Oh boy that was so very tasty. Thank you Carol for sharing. This made my day!
  3. I can only suspect that those who found this frosting dry and crumbly messed up big time. The half cup of softened butter will take all that sugar perfectly well but you MUST let it keep going! It'll be a complete crumbly mess for a good while and then suddenly it will all come together. - Read more ...
  4. I used orange to replace the liqueur. The flavour of the frosting is very good. A few of the reviewers said the frosting was dry. But I have made this frosting many times already as a filling for the Williamsburg Orange Cake (also from this website) and as a frosting for cupcakes (same cake recipe). - Read more ...
  5. I added some orange oil to the recipe. It makes a tangy frosting.
  6. Followed recipe EXACTLY and it was sooooooo dry--added 6 tbsp of whipping cream and it was still too dry! Continued to add a couple tbsp more and beat constantly but icing never became shiny and smooth and it was a waste of pricey Contreau! Very disappointing...
  7. Also used orange juice in place of liqueur. Twelve teaspoons of liquid did not work for my frosting (it was a dry day though.) Used approximately 1/4 cup of orange juice. Was a bit grainy (never became shiny even after much creaming). Decent complement to chiffon cake as stated on Lemon Chiffon Cake recipe but - Read more ...
  8. Absolutely perfect and exactly how I remember it from my childhood. I used orange juice instead of liqueur and it turned out just fine. It will be lumpy at first - just hang in there! Add the liqueur (or juice) to the butter and sugar and keep beating it; it will smooth out and then - Read more ...
  9. It was really crumbly after adding the GM - not at all spreadable. I had to add approx 4T of milk to get it to spreading consistency. The final product was tasty but I have other icing recipes I prefer.