Cook Time: 15 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 1 9-inch cake
Calories: 3259kcal
This sweet and citrus-y orange cream frosting is one of my favorite fillings. It pairs especially well with light and airy angel food cake.
Print Recipe
- 6 large egg yolks
- 1 cup 200gr sugar
- 2 teaspoons cornstarch
- 2/3 cup 160ml orange juice
- Pinch of salt
- ¾ cup 170gr unsalted butter, cut into pieces
- 1 cup 240ml heavy cream
- 1 tablespoon grated orange peel
In a medium saucepan, whisk together egg yolks, sugar, cornstarch, orange juice and salt until well combined. Stir in butter and cook for 2-3 minutes over medium heat. Bring the mixture to a boil, stirring constantly. And let it boil for 3-5 minutes until thickened. Pour orange mixture through fine mesh strainer. Cover with plastic wrap so it touches the orange curd. Refrigerate for about an hour.
In a clean bowl, beat the heavy cream on high speed till hard peaks form. Fold the whipped cream and grated orange peal into the cooled orange curd.
Calories: 3259kcal
Carbohydrates: 233g
Protein: 25g
Fat: 255g
Sugar: 214g
Sodium: 165mg