Orange or Lemon Butter Frosting

1/3 cup butter or solid shortening
1 pound confectioner's sugar, sifted
orange or lemon juice, about 1/4 cup
1 1/2 teaspoons vanilla extract
1 tablespoon orange or lemon extract

Cream the butter or shortening until fluffy, then add about half the sugar, beating thoroughly.  Beat in the vanilla and orange or lemon extract and 2 tablespoons of the juice.  Gradually beat in remaining sugar, adding juice a little at a time if needed to beat to spreading consistency. Tint as desired. Will frost a standard 8- or 9-inch two-layer cake.

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