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Fresh Orange Buttercream Frosting Recipe

Our orange frosting uses real orange zest and fresh orange juice. The orange flavor pairs well with zesty orange cupcakes and is a nice surprise on any chocolate cake.

Prep25 min
Total Time25 min
Skill LevelBeginner

Amount2 1/2 cups

Ingredients & Tools
Instructions

Ingredients

1/2 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter, softened
4 cups sifted powdered sugar (confectioners' sugar)
3 tablespoons orange juice
1 1/2 teaspoons orange zest,
Orange food coloring
Orange Gel Food Coloring, 1 oz. $2.52
Pinch of salt (optional)

Tools
Electric hand mixer or stand mixer
Spatula
Versa-Tools Silicone Spread and Scrape Universal Spatula for Cooking and Baking $9.50

Instructions

Click to mark complete

In a large bowl, cream the butter and shortening using an electric mixer. Beat on medium speed using the paddle attachment until smooth for about 1 minute.
Gradually add powdered sugar, one cup at a time. Start by mixing each cup on a low speed then beating well on medium speed. Scrape sides and bottom of the bowl after each cup of sugar is added. When all sugar has been mixed in, the frosting will appear dry and stiff.
Gradually add orange juice, adding small amounts at a time until the desired consistency is reached. Add zest and food coloring and continue to beat at medium speed until light and fluffy.
Scrape down the bowl once more and beat again to make sure all the ingredients are combined. Add a pinch of salt if too sweet and mix until completely dissolved.

Notes

- This frosting is similar to our traditional American buttercream and is great for piping decorations or frosting layer cakes.
- To store: Frosting should be stored in an airtight container in the refrigerator for 2 weeks and can be frozen for up to 6 weeks. Bring the frosting back to room temperature and re-whip before using.
- To color: Use Icing Colors or food coloring to tint frosting to any color without disturbing the consistency of the frosting.

How To

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