Creamy Orange Cream Cheese Frosting
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!
I am clearly a cream cheese frosting fanatic. Yes, yes I love a good classic cream cheese frosting, but it also makes an amazing base for different and fun flavor profiles. While writing this post I realized I had so many cream cheese frosting recipes!
From lemon cream cheese frosting, to strawberry cream cheese frosting, theres also a chocolate cream cheese frosting, as well as a pumpkin cream cheese frosting. Im not gonna link them all but there is also a cinnamon one, a raspberry one, and even a cream cheese frosting without butter.
Like I said, I am clearly a fanatic and I just realized! As a professionally trained pastry chef, I can definitely find many uses for alllllll the varieties!
This orange cream cheese frosting is made with a fresh orange- you only need one! The fresh juice and zest bring so much flavor to this icing.
Think thick, creamy, tangy cream cheese frosting with a bright citrus flavor. It makes the most perfect icing to top over orange desserts like an orange bundt cake or decadent chocolate orange cupcakes.
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!
Ingredients you need
- Cream Cheese – Well, duh. Read how to soften cream cheese quickly if you didnt leave it out to soften.
- Butter – Softened butter combines with cream cheese makes the frosting extra creamy as well as hold it together better.
- Orange Zest and Orange Juice – Infuses the frosting with a bright and zesty natural citrus flavor, adding a refreshing twist to the sweetness.
- Confectioners Sugar – Responsible for sweetening and thickening the frosting, ensuring it has the right consistency for spreading or piping.
- Milk – Used to adjust the frosting’s thickness, making it super fluffy and easy to work with while maintaining the right texture.
- Kosher salt – Salt helps to tone down a little of the sweetness, and balances the flavor.
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
Soften the cream cheese and butter: 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 the butter and cream cheese: 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.
Add orange flavor: To the cheese mixture, add the orange zest, and orange juice.
Add the sugar: 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.
Zesting tips
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.
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.
WAYS TO ENJOY
- Make Dark Chocolate Orange Shortbread Cookie sandwiches by slathering frosting in between two cookies.
- Use it to frost an Orange Bundt Cake instead of using a glaze for a thick and decadent topping.
- The flavor of orange and chocolate pair well when used to frost a classic Chocolate Cake.
- Use it to frost these Carrot Cake Muffins for extra fruity flavor.
Creamy Orange Cream Cheese Frosting
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.
