Orange Buttercream with Orange Extract

5 from 8 votes

The best easy and creamy orange buttercream frosting made using orange extract!

Prep Time15

Total Time15

Course: Dessert, Snack

Cuisine: Fusion

Diet: Gluten Free, Low Salt, Vegetarian

Servings: servings

Calories: 244kcal

Author: Kachina

Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.
Add in the orange extract, juice (or milk) and salt (if using), mixing until only just smooth.
Use your buttercream to frost cupcakes, cakes, cookies and more!

Serving size:

This recipe makes enough frosting for roughly 12-15 cupcakes, or to frost a single-layer 8-inch cake.
Scale up the recipe by ½ to fill and frost a 2-layer, 8-inch cake generously.

Storage: Keep orange frosting in an airtight container in the fridge. It should keep for up to 4 days.

Freezing: You can freeze your orange frosting in an airtight container for up to 3 months. Defrost and re-beat before use.

Top tips:

Use softened room temperature butter for ease of mixing.
For creamy frosting, beat your butter until it’s pale, light and fluffy first. This could take several minutes with an electric mixer.

Substitutions:

If you don’t have orange extract, swap this for fine orange zest (1 ½ orange’s worth / 2 tbsp). Use orange juice not milk if doing so too.