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Orange Creamsicle Buttercream Frosting

Orange Creamsicle Buttercream Frosting

Fluffy and zesty Orange Creamsicle Buttercream Frosting offers a citrus burst with smooth texture, perfect for cupcakes and desserts, enhanced with natural orange zest and juice.
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Prep Time 15 minutes
Total Time 15 minutes
Course baking, Dessert
Cuisine American
Servings 24 people
Calories 150 kcal

Equipment

  • 1 mixing bowl large
  • 1 electric mixer for beating butter and mixing

Ingredients
  

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon fine salt
  • 2 to 4 tablespoons heavy cream or whole milk
  • Optional: 1/8 to 1/4 teaspoon orange extract
  • Optional: orange gel food coloring

Instructions
 

  • Beat the softened butter in a large bowl for 2 to 3 minutes until smooth and lighter in color.
  • Add the orange zest and beat for 30 seconds to combine.
  • Add 2 cups powdered sugar and mix on low until combined, then beat on medium speed for 30 seconds.
  • Add the remaining powdered sugar, salt, vanilla extract, and 2 tablespoons of cream; mix on low, then beat on medium-high for 2 minutes.
  • Add the orange juice and beat for 1 minute, then scrape down the bowl.
  • Adjust the consistency by adding additional cream, one tablespoon at a time, until desired texture is reached.
  • Beat for 2 more minutes to make the frosting fluffy.
  • If using, add orange extract and orange gel food coloring; mix until combined.
  • Use the frosting immediately or store in an airtight container.

Notes

  • For brighter color, add more orange food coloring.
  • Store in refrigerator up to one week in an airtight container.
  • Allow refrigerated frosting to reach room temperature and re-whip before use for best texture.