What you need
Orange buttercream is a standard American buttercream with an orange flavor. It needs only a few ingredients:
- Unsalted butter, softened but still cool to the touch
- Powdered sugar, sifted
- Orange zest, finely grated from a washed orange (this carries most of the flavor)
- Orange juice, a small amount, for flavor and to loosen the frosting
- A pinch of salt, and optionally a little vanilla extract
One competing orange cake recipe uses a shortening-based buttercream because it holds up better in warmth and stays whiter. Butter gives better flavor, so many bakers use butter, or a mix of butter and shortening if the cake will sit out in a warm room.
Classic orange buttercream (recipe)
This makes enough to frost roughly 12 cupcakes or to fill and thinly frost a two-layer 8-inch cake. For a generously frosted layer cake, double it. Treat the sugar and juice amounts as starting points and adjust to taste and texture.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 3 to 4 cups (360 to 480 g) powdered sugar, sifted
- 1 to 2 tablespoons finely grated orange zest
- 2 to 3 tablespoons fresh orange juice
- Pinch of salt
- 1/2 teaspoon vanilla extract (optional)
Method
- Beat the butter on medium speed for 2 to 3 minutes, until pale and creamy.
- Add 3 cups of the powdered sugar, the zest, and the salt. Mix on low until the sugar is incorporated, then beat on medium for another minute.
- Add 2 tablespoons of orange juice and the vanilla, and beat until smooth.
- Taste. Add more sugar to thicken or more juice to loosen, a teaspoon at a time.
- Beat for a final minute or two for a lighter texture.
Getting strong orange flavor without a runny frosting
Juice adds flavor but also water, so using a lot of it will make buttercream loose or cause it to look curdled. To get more orange flavor without extra liquid:
- Use more zest. The oils in the peel carry the aroma. Rub the zest into the sugar with your fingertips first, which helps spread the flavor.
- Reduce the juice. Simmer a half cup of juice until it reduces to a couple of tablespoons, then cool completely before using. This concentrates the flavor.
- Use orange extract sparingly. A small amount can boost the flavor. Extracts vary in strength, so start with a quarter teaspoon.
- Skip bitter pith. Grate only the orange part of the peel.
Orange cream cheese frosting
For a tangier, softer frosting, replace part of the butter with cream cheese.
- 1/2 cup (113 g) butter, softened
- 8 oz (225 g) block cream cheese, softened but cool
- 2 1/2 to 3 cups (300 to 360 g) powdered sugar
- 1 to 2 tablespoons orange zest
- 1 to 2 teaspoons orange juice, only if needed
Beat the butter and cream cheese until smooth, then add the sugar gradually and mix in the zest. Use block cream cheese, not the spreadable tub kind, which has more moisture. Cream cheese frosting is softer than buttercream, so chill the frosted cake and keep it refrigerated.
Chocolate orange frosting
Add chocolate to the classic recipe in one of two ways:
- Cocoa: sift in about 1/3 cup (30 to 40 g) of unsweetened cocoa powder with the powdered sugar, and add an extra tablespoon or two of juice or milk, since cocoa makes the frosting stiffer.
- Melted chocolate: beat in about 4 oz (115 g) of melted, cooled dark or semi-sweet chocolate.
For a smoother, glossier chocolate orange topping, see our guide to ganache-style toppings, which you can flavor with orange zest in place of caramel.
Making orange frosting from store-bought frosting
If you are starting from canned vanilla frosting, you can stir in orange zest and a small amount of orange extract or juice. Add the flavoring gradually, since canned frosting thins quickly. The result will not match a homemade buttercream, but it is a quick option for cupcakes. Check the product label, as brands differ.
What two colors make orange?
Red and yellow make orange. For a natural look, the zest and juice add a pale tint. For a brighter shade, add a drop of orange gel food coloring, or mix a little yellow with a smaller amount of red. Gel colors are more concentrated than liquid drops and will not thin the frosting. The color deepens a little as the frosting rests, so add it gradually.
Using and storing
Orange buttercream works well on vanilla, orange, lemon, almond, and chocolate cakes, and on cupcakes such as our easy raspberry cupcakes. It is also a natural match for our Italian orange carrot cake. For an extra-light option for cookies or loaf cakes, a simple glaze from our two-ingredient icing guide may suit better.
- Store butter-based buttercream in an airtight container in the refrigerator for several days. Bring to room temperature and re-whip briefly before using.
- Frosted cakes with cream cheese frosting should be refrigerated.
- Buttercream can usually be frozen in an airtight container; thaw it in the refrigerator and re-whip.
Troubleshooting
- Too runny: chill the bowl for 15 to 20 minutes and re-whip, or add more sifted powdered sugar.
- Too stiff: add juice or milk a teaspoon at a time.
- Grainy: sift the powdered sugar and beat longer.
- Curdled or split look: this often happens when the butter is too cold or too much liquid is added. Warming the bowl briefly and re-whipping usually brings it back together.
- Too sweet: add a pinch more salt and more zest.