Orange Cream Cheese Frosting Zoom

Orange Cream Cheese Frosting Recipe

Gently sweet Cream Cheese Icing has a surprising twist of orange zest. Great with Carrot Cupcakes!
Makes: About 5 1/2 Cups
Skill Level: Beginner

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Step 1

In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.

Step 2

NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.

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1 cup (2 sticks) butter, (softened)

cream cheese,

2 packages (8 oz. each) cream cheese, (softened)

sifted confectioners' sugar

8 cups sifted confectioners' sugar ((about 2 lbs.))


2 tablespoons milk

orange juice

1 tablespoon orange juice

orange zest

1 teaspoon orange zest

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Orange Cream Cheese Frosting is rated 4.4 out of 5 by 53.
Rated 3 out of 5 by from I used this recipe for the icing on a carrot cake for Thanksgiving. I put extra orange zest to really punch up the flavor, and it was delicious. I was making a modified cornucopia, so I needed a medium consistency icing for the basket weave. Thus, I chose to use butter flavored Crisco, figuring that would hold up a little better for piping, and not melt as quickly. I found that this icing got very soft very quickly. My weave was very sloppy, and the pumpkins I started to make had to be converted last minute into carrots because they wouldn't hold up. I give it a 5 for flavor, but a 2 for work-ability.
Date published: 2010-11-30
Rated 4 out of 5 by from This icing is the! I get rave reviews whenever I make this for family or clients. It's excellent on carrot cake, of course, but also a complimentary topper for chocolate cupcakes (if you like chocolate and orange together that is). I dont know why so many folks are making it without the orange- that's the part that makes it special! Also, for decorating purposes it is a bit soft. But I've found it's best to use cold, not softened cream cheese (still soften the butter though) and keep the frosting cold. If you really want to stiffen it up, you can fold in some stabilized whipped cream (I use unflavored gelatin, never tried the Otekers stuff) and then refrigerate for 30 minutes or so- piped like a dream!
Date published: 2011-02-06
Rated 5 out of 5 by from In August, I baked and decorated 20 dozen cupcakes. One of the five varieties was a pumpkin cupcake, and i wanted a good cream icing to go with it. The slight orange flavor of this recipe was perfect with the pumpkin! I guess I must have previously beaten my cream cheese icings to death, as when I followed your instructions exactly, it resulted in a creamy texture that was worked perfectly! Thanks for an A+ recipe that I will use again and again.
Date published: 2010-12-03
Rated 5 out of 5 by from I saw a magazine with a red velvet cheesecake on a cover and it gave me an idea to try one since i made both cake individually. Ive plalced the cheesecake (without the graham on the bottom) in the middle of the 2 red velvet and i made this cream cheese icing as a frosting. i just put some colors on it to add up some decorations . the cake went out great and quite a surprise to everybody because they thought its just an ordinary cake....
Date published: 2010-12-03
Rated 3 out of 5 by from Tastes great but difficult to decorate with, I was able to do just fine making carrots with some leaves but that's all. It is very easy to frost your cake or cup cake, it spreads nicely.
Date published: 2011-03-17
Rated 2 out of 5 by from Although the recipe was easy and tasted delicious, I found that it was so soft that the icing just ran off of the cake. So I put it in the refrigerator so that I could frost the cake. Once the icing went back to room temperature, the icing was too soft again. Thinking that I must have measured the ingredients incorrectly, I tried again and had the same results. Great for filling but no so great if you want to pipe decorations.
Date published: 2010-11-29
Rated 1 out of 5 by from I was confident that everything published have been edited or tested - 8 cups of confectioner's sugar is a mistake - 2lbs is equivalent to 4 cups - not 8 cups I followed the recipe - it was a disaster - too much sugar I split the mix and added cream cheese - thinking that would make it Just right- the sugar has melted that it was impossible to use the mix. 4 packs of cream cheese and 8 cups of sugar had to be thrown away
Date published: 2013-11-24
Rated 5 out of 5 by from Yummiest frosting recipe EVER!!!!! Its so good, that people who have had some of my cakes frosted with this recipe ask me to make them just the frosting! Its softer than regular buttercream, so its a little trickier to make some of the flowers and borders, but its worth it. You can stick your bags of frosting in the fridge while your decorating to keep them firm.
Date published: 2010-12-03
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