This creamy icing, with orange zest is simply delicious on carrot cake and topped with chopped walnuts. It also works well on Chelsea buns, walnut cakes or apple traybakes.
The flavor of this icing was quite good - the orange really adds a nice zip. However, it's quite thin. It's not the consistency I was hoping for when I think of cream cheese frosting. I added some more cream cheese, and that helped. Just keep in mind that this is very sugary - not butter or cheese based like many. It would definitely be great for icing cinnamon rolls or drizzing over a bundt cake..but the texture just didn't work well for frosting an entire cake. - 08 Sep 2005 (Review from Allrecipes US | Canada)
This turned out good in the end, but needed a little tweaking. I followed the recipe, but stopped at 2 cups of sugar and 1 tbsp of orange juice. At that point, it was plenty sweet enough and adding the rest of the juice would have made it too runny. It still needed more flavoring though, so I added another 1/2 teaspoon of zest. The yield was substantially shy of 3 cups, and I can't see leaving out the 1/2 cup of sugar affecting that outcome. Good to know if you are expecting or needing the full yield. I would make this again, but may try increasing the cream cheese and using orange juice concentrate instead of juice. - 20 Sep 2010 (Review from Allrecipes US | Canada)
I give 4 starts to this recipe due to don't need the 2 cups & a half of confectioners sugar only 1 cup & a half, and need 1/4 butter, I cover a layer orange cake. - 21 Mar 2008 (Review from Allrecipes US | Canada)