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Frosting & Fettuccine

Home » Recipe Search » Frosting

Mar 2, 2023

5 Minute Fluffy Orange Buttercream

5 from 1 vote
BySam Adler
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This buttercream frosting recipe transforms classic American buttercream into a fresh and fluffy batch of Orange Frosting with REAL orange flavor -no flavoring extracts necessary! This naturally flavored frosting is perfect to top all kinds of cakes and cupcakes!

Orange buttercream frosted on top of a vanilla cupcake.

As a trained pastry chef, I love mixing and matching cupcakes and cakes with complementary frosting flavors. This orange buttercream frosting is one that pairs well with SO many sweet treats -from frosting on top of cupcakes or cakes or sandwiching between cookies!

This easy frosting recipe is made using the base of my vanilla frosting with orange flavor added from fresh oranges. You’ll use both the zest and the orange juice to really maximize on flavor.

There’s so many ways to use this icing! You can top it on classic vanilla cupcakes, sandwich it between crispy orange cookies or chocolate orange shortbread. or fill and frost it between this 6 inch chocolate cake for the classic chocolate orange combo (a FAVE!).

WHY YOU SHOULD MAKE THIS RECIPE

  • This is a FIVE-minute frosting made entirely from scratch with a shortlist of pantry and refrigerator staples you might already have on hand.
  • This frosting is made without extracts or artificial flavoring agents. Instead, it’s made with natural fruit flavor.
  • The versatility! Orange buttercream frosting complements so many cookies, cakes, and cupcakes.
  • This orange-flavored frosting is perfect for decorating almost any dessert!

INGREDIENTS NEEDED

Ingredients for orange buttercream frosting.
  • Powdered sugar – This superfine sugar sweetens frosting without adding a texture.
  • Unsalted butter – You must use room temperature butter. It must be softened for it to cream properly with powdered sugar. If you forgot to leave your butter out, learn how to soften butter quickly.
  • Orange – For the juice and the zest! You can use any orange, including navel, valencia, or care cara. Tangerines, mandarins, clementines, and blood oranges work as well.
  • Milk – Helps loosen the ingredients to create a creamy and fluffy frosting. You can also use heavy cream here.
  • Kosher salt – Totally optional, but a pinch of salt refines every sweet, tart, and tangy flavor.

HOW TO MAKE ORANGE FROSTING

Cream sugar and butter: In a large bowl with a hand mixer (or in a stand mixer fitted with a paddle attachment), mix the confectioners sugar and unsalted butter on low speed, gradually increasing the speed to medium as the sugar combines with the butter. Mix for 2-3 minutes.

Blend in real orange flavor: Stop the mixer and scrape down the sides of the bowl, then add the orange zest and juice. Continue mixing on low. Add milk and then mix on medium speed for 3 minutes.

You dont really have to measure out the juice. This frosting is super forgiving so if it gets too thin just add 1/4 more powdered sugar. If it’s too thick, add 1 tsp juice at a time.

As for piping this orange frosting: I like using these piping bags and a 1M tip from Wilton.

Butter and powdered sugar creamed together in a mixing bowl.
Cream the butter and powdered sugar.
Orange zest and juice on top of creamed butter and powdered sugar.
Add the lemon zest and juice.

Yield

This frosting makes enough to frost 12-16 cupcakes. If you are piping the frosting you will get closer to 12 but if you are frosting with a knife you’ll be able to frost about 16 cupcakes.

For a cake, this is enough frosting to fill and frost a 2 layer 8 inch cake.

TIPS FOR RECIPE SUCCESS

  • Gradually increase speed – When creaming the butter and sugar, it’s important to start on low speed, then slowly increase the speed. This keeps the powdered sugar from blowing out of the bowl and making a huge mess.
  • Thin or thicken frosting – If your frosting is too thick, you can mix in a splash of milk or extra orange juice at a time to loosen it up. If the frosting isn’t thick enough, add more confectioners sugar (1/4 cup at a time) until it is your desired consistency.
  • Enhance the color – To add more pigment to the pale orange color, you can add a few drops of orange food coloring or a bit of gel food coloring.

STORAGE AND FREEZING

Storing – To store this orange icing, transfer it to an airtight container and cover it tightly with a layer of plastic wrap. This helps keep the frosting from hardening on the top. Close the lid of the container, and either keep it at room temperature for a day or keep it refrigerated for 5-7 days.

Alternatively you can just dump out the frosting onto plastic wrap and wrap tightly.

Take the frosting out 1 hour before you want to use it, you may want to rewhip it in the mixer.

Freezing – To freeze, spoon the frosting onto a piece of plastic wrap, then fold the plastic wrap over the top, bundling the frosting securely. Place the bundle of frosting in the freezer until it is almost solid, then place it in a freezer-safe container and freeze for 2-3 months.

Orange frosting in a bowl next to fresh orange slices.

FAQ

Can I use store-bought orange juice to add flavor to this frosting?

Yes, but if you buy orange juice instead of fresh oranges, I suggest opting for 100% fruit juice or 100% fruit juice concentrate. Keep in mind that without fresh orange zest, this frosting won’t pack quite the punch of orange flavor.

Can I make orange frosting without food coloring?

Sure! Orange juice and orange zest add a natural pale orange hue. To deepen the color naturally, mix in a small amount of 100% carrot juice concentrate or powder or sweet potato flour. If artificial flavoring isn’t a concern, prepared Tang is a great way to make orange-colored frosting while enhancing the flavor.

Is it better to use milk or heavy cream for buttercream frosting?

They’re both perfectly suitable for frosting, so it really depends on the texture you’re trying to achieve. Milk makes light and fluffy frosting, while cream gives the frosting a more smooth and buttery consistency.

WAYS TO ENJOY

This orange-flavored frosting also pairs perfectly with:

  • Pumpkin cupcakes
  • Chocolate Cupcakes
  • Coconut Cupcakes
  • Chocolate Loaf Cake
Orange buttercream frosted on top of a vanilla cupcake.

5 Minute Fluffy Orange Buttercream

This buttercream frosting recipe transforms classic American buttercream into a fresh and fluffy batch of Orange Frosting with REAL orange flavor -no flavoring extracts necessary! This naturally flavored frosting Is perfect to top all kinds of cakes and cupcakes!
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Frosting
Cuisine: American
Diet: Kosher
Keyword: orange buttercream frosting, orange frosting, orange icing
Prep Time: 0 minutes
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 12 cupcakes
Calories: 210kcal
Author: Sam Adler

Ingredients

  • 3 1/2 cups powdered sugar
  • 1/2 cup unsalted butter at room temperature
  • 1 orange large
  • 1 tbsp milk or cream
  • 1 pinch kosher salt
US Customary – Metric

Instructions

  • In the bowl of a hand or stand mixer fitted with a paddle attachment, combine the 3 1/2 cups confectioners sugar and 1/2 cup unsalted butter.
  • Mix on low speed working up to medium as the sugar combines with the butter. About 2-3 mins.
    Butter and powdered sugar creamed together in a mixing bowl.
  • Stop the mixer and scrape down the sides.
  • Add the zest and orange juice to the bowl. Mix on low.
  • With the mixer on low add the heavy cream or milk slowly.
  • Mix on medium for 3 minutes and enjoy!

Notes

If the frosting is too thick, add 1 tsp more orange juice at a time. If its too thin, add 1/4 cup powdered sugar and re-mix.

Nutrition

Nutrition Facts
5 Minute Fluffy Orange Buttercream
Amount Per Serving (1 portion)
Calories 210 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 5mg0%
Potassium 25mg1%
Carbohydrates 36g12%
Fiber 0.3g1%
Sugar 35g39%
Protein 0.2g0%
Vitamin A 263IU5%
Vitamin C 6mg7%
Calcium 9mg1%
Iron 0.03mg0%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Frosting

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

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🍾🥂HAPPY NEW YEAR 🍾🥂
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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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