Orange Frosting

3 tablespoons butter
3 3/4 cups confectioners' sugar (1 pound box)
4 to 5 tablespoons orange juice (approximately)
1 1/2 teaspoon finely grated orange peel
few grains salt

Procedure:

Cream butter; add sugar gradually, alternating with enough orange juice to make frosting the right consistency for spreading. Stir in orange peel and salt. Enough to fill and frost a 2-layer cake, tube cake, or Bundt cake.