Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Stir in orange zest, orange oil and desired amount of color.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
The traditional choice for flavor and versatility. Buttercream is softer and more spreadable than most icings. Use for icing cakes, piping borders, writing, flowers, etc. Buttercream can also be prepared with all shortening, resulting in a pure white icing.
Orange Buttercream Icing is rated
4.6667 out of
Rated 5 out of
Flava Sweet from
I changed the recipe and used pure shortening instead of the mix and I did not have orange oil so I used fresh squeezed orange juice to replace the oil and the milk, even added extra until I got just the right amount of orange flavour. It was delicious, especially on top of the devil's food cupcakes. Chocolate and orange is just yummy! I used an orange zester (fine grater) rather than peel the orange and chop it up.
Date published: 2011-03-29
Rated 5 out of
This icing is light and fresh. Instead of orange oil, I added more orange zest replaced the milk with orange juice. The extra zest and orange juice turned the icing a light orange colour that didn't require the addition of food colouring. I paired this icing with raspberry cupcakes and the subtle flavour of the cupcakes followed by the orange was perfect!
Date published: 2010-11-30
Rated 4 out of
I would use all butter because it gets a strange texture & I also used the juice from the orange. The orange juice & zest give it a great light orange color.
Date published: 2011-08-05
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