This Orange Cream Cheese Frosting is super creamy, thick, and packs a punch of flavor from the fresh orange zest and juice. Made in just 5 minutes, this easy and sweet frosting is perfect to use over an orange bundt cake or any other orange flavored desserts!

A cupcake topped with orange cream cheese frosting on top on a pink background.

If you’ve never tried orange cream cheese frosting before, I am SO excited for you!

It’s thick, creamy, tangy, and bursting with fresh citrus flavor thanks to one simple ingredient: a fresh orange. Just one!

The zest and juice work together to brighten up the rich cream cheese base and turn it into the perfect frosting for anything from an orange bundt cake to slathered between orange cookies.

Honestly, after making this frosting for my Carrot Pineapple Cake, I knew it deserved its own moment to shine. The orange cuts through the sweetness in the best way and makes every bite feel a little more special.

And the best part? No fancy equipment needed. Just a bowl, a spoon, and maybe a zester (trust me, you don’t want to skip the zest, it’s where all the magic is).

You can use bottled orange juice too, it just wont have that extra zing from the zest so fresh is recommended.

Grab your orange and a zester and lets get started!
Orange cream cheese frosting swirled in a bowl.
The orange zest flakes are super pretty peaking out of the frosting, don’t skip it!

What not to use:

Clementines. They just dont zest as well as oranges do. You can 100% make this recipe with cara cara oranges, blood oranges or anything like that. But no clementines, the flavor is totally off and they dont zest the sam.

How to make this frosting

Cream cheese and butter added to a mixing bowl.
For best results, learn how to soften butter and how to soften cream cheese quickly. This makes sure the frosting comes together without any lumps. 
Cream cheese and butter mixed in a mixing bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the block of cream cheese and softened butter on medium speed until evenly mixed. 
Orange zest and juice added to a bowl.
To the cheese mixture, add the orange zest, and orange juice.

Always zest over the bowl you plan to mix in. If you zest in another bowl or plate and then transfer it, you are leaving behind alot of essential oils. To not miss any flavor, zest straight into the bowl you are using. You can always eyeball it, it doesnt have to be exact.

Powdered sugar added to a mixing bowl.
Pour in the sugar in batches and mix on low speed to not make a cloud of sugar. Mix until creamy. This should take about 2 minutes. Add the milk and mix again until all ingredients are fully combined and fluffy. 
Frosting being made in a mixing bowl.
Whip the frosting well to get rid of any lumps.
Orange cream cheese frosting mixed in a mixing bowl.
This frosting is creamy from the addition of butter.

Thats literally it! This frosting actually doesnt pipe as well so it wont hold its shape well on a cupcake, its best to slather it with a offset spatula or knife.

Orange cream cheese frosting swirled in a bowl.
3.50 stars (2 ratings)

Creamy Orange Cream Cheese Frosting

Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Servings: 12 cupcakes
This Orange Cream Cheese Frosting is super creamy, thick, and packs a punch of flavor from the fresh orange zest and juice. Made in 5 minutes, this easy and sweet frosting is perfect to use over an orange bundt cake or any other orange flavored desserts!
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Ingredients

  • 8 ounces cream cheese, (1 block) softened
  • ½ cup butter, 113g softened
  • 1 tbsp orange zest, or zest from 1 orange
  • 1/2 tsp orange juice
  • 4 cups confectioners sugar, 454g
  • ½ tsp milk
  • 1/4 tsp kosher salt

Instructions
 

  • In the bowl of a stand mixer fitted with the paddle attachment cream the block of cream cheese and ½ cup butter on medium speed until evenly combined.
  • Scrape down the bowl and add in orange zest, ½ tsp orange juice, and mix lightly.
  • Add in the 4 cups of confectioners sugar and mix on low speed. Move up to medium-high speed when the sugar is mixed in. Mix until creamy, about 2 minutes.
  • Add ½ tsp milk, and 1/4 tsp kosher salt and mix again until combined and super fluffy.

Notes

Icing tips

  • If the frosting seems too thick, add a tiny bit more milk, about 1/2 tsp at a time. A little goes a lone way. If its too thin, add 1/3 cup powdered sugar and mix until its fluffy again.
  • For a firmer frosting that’s easier to work with, refrigerate it for about 15-30 minutes before spreading or piping onto your baked goods.
  • You can prepare this frosting ahead of time. Store it in the refrigerator in an airtight container, and when you’re ready to use it, let it come to room temperature and give it a quick mix to restore its fluffy texture before frosting your treats.

Yield

This recipes makes enough to frost 12-16 cupcakes, top a 9×13 sheet cake, or fill and frost a 2 layer 8″ round cake.

Storage and Freezing Instructions

Storing: Place frosting in an airtight container or sealed piping bag and refrigerate for up to 5 days. Bring it to room temperature before using it again, and give it a quick mix to restore its creamy texture if using it to spread.
Freezing: Place frosting in a sealed freezer-safe container for up to three months. Thaw it in the refrigerator overnight and then allow it to come to room temperature. Give it a stir to bring back its fluffiness before using.
Serving: 1portion, Calories: 290kcal, Carbohydrates: 41g, Protein: 1g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 39mg, Sodium: 170mg, Potassium: 30mg, Fiber: 0.1g, Sugar: 40g, Vitamin A: 493IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 0.1mg
Course: Dessert, desserts, Frosting
Author: Sam Adler
Cuisine: American, Anything
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