Orange Buttercream Frosting
A smooth and creamy frosting that brings a delightful citrus twist to cakes and cupcakes with the bright essence of orange.
Ingredients
Frosting Ingredients
- 1 cup unsalted butter, softened Always use room temperature butter for best incorporation.
- 4 cups powdered sugar Spoon into measuring cup and level off to avoid packing.
- 1/4 cup fresh orange juice Fresh is key; avoid bottled juice.
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1-2 tablespoons heavy cream (optional) Add for desired consistency.
Instructions
Preparation
- In a large mixing bowl, beat the softened butter on medium speed until it becomes creamy and light in color, about 2 minutes.
- Gradually add the powdered sugar, mixing on low speed until incorporated. Increase to medium speed and beat until fluffy, about 3 minutes.
- Add the fresh orange juice, orange zest, vanilla extract, and a pinch of salt to the mixture. Mix on medium speed until well combined and smooth.
- If the frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached. If too thin, add more powdered sugar to thicken.
Serving
- Spread over cakes or cupcakes, use for filling layer cakes or cookie sandwiches. Decorate with piping bags for intricate designs.
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Notes
Store in an airtight container. Refrigerate for up to a week or freeze for up to three months. Thaw in the refrigerator and re-whip before use. Experiment with flavored extracts or other citrus fruits for variations.