Light and fluffy buttery cream cheese frosting flavored with fresh orange juice and zest. Perfect for cakes, breakfast rolls, and bars.
This is a simple recipe that reminds me of the orange dreamsicle pops I had as a kid. It’s my favorite recipe to use on my mom’s famous orange cake or orange cupcakes.
Ingredients
Let’s talk about the main ingredients used in this frosting along with my tips and tricks.
First, you’ll need room temperature cream cheese and unsalted butter. I prefer to use the full-fat block style cream cheese, Philadelphia brand is my preferred. The butter I use for baking is the european-style butter with higher fat content for flavor, Kerrygold is my preferred brand.
Next, let’s talk about the sugar. Light and fluffy frostings require using powdered sugar. If you use granulated sugar, it might not all dissolve properly into the frosting resulting in a gritty texture.
Last, let’s talk about the flavor. Four ingredients add a boost of flavor in this frosting. You’ll need fresh orange juice and zest. Vanilla extract enhances the flavors from the tangy cream cheese, butter, and orange. Last, add a pinch of salt helps bring out all the flavors.
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Equipment you’ll need
To mix up the frosting properly, I highly recommend using a stand mixer or handheld mixer fitted with the paddle attachment. I like using this paddle with silicone scrapers.
You’ll need to a zester to zest the orange and a juicer to extract the juice. Be sure to strain the juice for any seeds or unwanted pulp.
More orange flavored desserts you’ll love
- Milk Chocolate Orange Cookies – A holiday favorite!
- Orange Chocolate Marble Cake – A beautiful cake for any occasion.
- Orange Chocolate Rolls – These go perfectly with this frosting!
- Orange Almond Cake – Gluten-free and tastes divine!
Orange Cream Cheese Frosting
Buttery cream cheese frosting made with the zest and juice of a freshly squeezed orange!
Ingredients
- 1 cup (226g / 8oz) block cream cheese (full-fat), softened to room temperature
- ½ cup (113g, 1 stick) unsalted butter, softened to room temperature
- 3 cups (350g) powdered sugar, sifted
- 2 tablespoons fresh squeezed orange juice
- 2 teaspoons orange zest
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
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In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes.
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Add powdered sugar, vanilla extract, orange juice and zest, and a pinch of salt and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add more powdered sugar.
Recipe Notes
Yield:
2.5 cups or enough frosting for 12 cupcakes or a 9×13 cake or pan of bars. Cut the recipe in half when using as a frosting for a 9×13 pan of breakfast rolls.
Storing and Serving
- Use frosting right away for best results. Store frosted desserts in the refrigerator for up to 3 days.
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