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Amazing Orange Buttercream Frosting with Orange Extract
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5 from 1 vote

Amazing Orange Buttercream Frosting with Orange Extract

Buttercream by itself is already creamy and delicious, add some orange to it and you have a whole new sweet treat. Adding orange to frosting can help reduce the sweetness and gives it a nice fruity flavor. This orange buttercream frosting with orange extract will be a hit amongst your family and friends.
Prep Time10 mins
Course: Dessert
Cuisine: American
Keyword: Amazing Orange Buttercream Frosting with Orange Extract
Servings: 1 cups
Author: cakedecorist.com



  • Step One: Zest the Orange
  • Zest your orange and place to the side.
  • Step Two: Cream Butter
  • In a large bowl, cream the butter with an electric mixer until smooth.
  • Step Three: Beat Confectioners’ Sugar, Orange Zest and Orange Extract
  • Beat the confectioners’ sugar, orange zest, and orange extract until fully mixed.
  • Step Four: Add Orange Juice
  • Add enough orange juice to achieve the proper frosting consistency


  • If you want this recipe to be as fresh as possible, you can use freshly squeezed orange juice in addition to freshly zested orange peel. The fresh orange flavor will really stand out.
  • This frosting can be stored at room temperature for up to three days and may be stored in the refrigerator for up to a week. It may also be stored in the freezer for up to six months.
  • If you stored your buttercream in the fridge or freezer, make sure to bring it back to room temperature before decorating, otherwise, it will not have the right consistency. You will also want to re-whip it as it will likely have separated.
  • Make sure to soften your butter before adding it to your frosting. Cold butter will change the consistency of the frosting. With addition to the orange juice, the cold butter will likely curdle, and the orange juice will not properly mix in.
  • If the butter is too warm, it will often separate when mixed into the frosting. If your frosting appears to be too runny, you can pop the bowl in the fridge for ten minutes and then re-whip it. To avoid warm butter, soften your butter for half an hour to an hour.
  • If you are going to have this frosting out in the heat and you are worried about it melting, you can add a tablespoon of meringue powder. The meringue powder helps with the stability, which allows it to hold together better in hot temperatures.
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