Description
A Bright, Creamy Frosting for Cakes and Cupcakes
Ingredients
Scale
- ½ cup unsalted sweet cream butter, softened
- 4½ cups powdered sugar
- 1 teaspoon fresh orange zest
- 2 teaspoons flattened orange soda
- 1 teaspoon vanilla extract
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons heavy whipping cream
- 1–3 drops orange food coloring (optional, for brighter color)
Instructions
- Start by placing the softened butter into a large mixing bowl. Beat on medium speed until creamy and pale, about two minutes.
- Gradually add the powdered sugar, about one cup at a time, mixing on low speed. Once incorporated, increase the speed and continue mixing until smooth.
- Add the orange zest, flattened orange soda, vanilla extract, and freshly squeezed orange juice. Beat until fully combined.
- Pour in the heavy whipping cream and continue mixing for another one to two minutes until fluffy and spreadable.
- Taste and adjust as needed. Add a teaspoon of cream if too thick or mix in extra powdered sugar if too soft.
- Your Orange Creamsicle Buttercream Icing is now ready to use.
Notes
- This buttercream pairs well with vanilla and chocolate cakes.
- Store leftovers in an airtight container in the fridge.
- Allow refrigerated icing to come to room temperature before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 30g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg