Orange Cream Cheese Frosting
Creamy, tangy, and perfectly sweet, this orange cream cheese frosting brings a fresh citrus twist to classic cream cheese frosting. Fresh orange juice and zest adds a light, citrusy flavor that pairs beautifully with everything from cranberry to chocolate cupcakes.
Grab your mixer and your favorite mixtape, because this orange cream cheese frosting is “like, totally sweet.”
Made with fresh orange juice and zest, it’s creamy, tangy, and bursting with bright, citrusy flavor that’ll have you humming “Walking on Sunshine” before the mixer even stops.
Sweet dreams are made of these frosting swirls—perfect for cupcakes, cakes, or anything that needs a citrus flavor bright enough to rival a neon windbreaker.
If you’re totally into flavored cram cheese frosting, check out my chocolate cream cheese frosting, lemon cream cheese frosting, and brown butter cream cheese frosting.
How to Make Orange Cream Cheese Frosting
Step 1: Whip the butter and cream cheese for 5 minutes until light, pale, and creamy.
Step 2: Add in the powdered sugar and mix on low speed until combined.
Step 3: Add in the orange juice, orange zest, and salt and mix until combined and smooth.
Step 4: Whip the frosting for 2 to 3 minutes on medium speed until smooth and creamy. Then, mix on low speed for several minutes to remove the air bubbles.
Courtney’s Expert Frosting Tips
- Use room temperature butter and cream cheese to prevent lumps and to create a super smooth and creamy frosting.
- Use fresh orange zest and orange juice for the brightest citrus flavor. Use a citrus zester to easily remove the zest from the orange and zest before you juice.
- This frosting has a softer consistency than buttercream due to the cream cheese. If you notice that the frosting is appearing too loose, chill the frosting in the refrigerator for 15 minutes and rewhip. Do not add more confectioner’s sugar – it will not thicken the frosting.
- To remove air bubbles and make the frosting super smooth, mix the frosting on low speed with the mixer for a few minutes. You can also stir the frosting by hand to remove the air pockets.
Frequently Asked Questions
This recipe makes enough frosting to frost about 3 dozen cupcakes or frost a 3-layer 7-inch or 8-inch layer cake.
This orange frosting pairs well with other citrus flavors, berries, vanilla, and chocolate. Use it on cakes, cupcakes, cookies, or slather it over cinnamon rolls or orange rolls.
For the best, brightest, and most natural orange flavor, I recommend sticking with fresh orange juice and zest. You can use a few teaspoons of orange extract if you prefer.
This frosting has a softer consistency than buttercream due to the cream cheese and orange juice. If you notice that the frosting appears too soft, chill the frosting in the refrigerator for 15 minutes and rewhip with your mixer. Do not add more confectioner’s sugar – it will not thicken the frosting. Adding more sugar can actually make the frosting thinner.
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Orange Cream Cheese Frosting
Equipment
Ingredients
- 2 cups (454 g) unsalted butter (room temperature)
- 8 oz (227 g) cream cheese (room temperature)
- 7 cups (840 g) powdered sugar
- 2 tbsp (30 ml) orange juice
- 2 tsp (2 tsp) orange zest
- ½ tsp (0.5 tsp) salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the room temperature unsalted butter and cream cheese for 5 minutes until smooth and creamy.
- Add half of the powdered sugar and mix on low until combined. Add the remaining half of the powdered sugar and continue to mix until combined. Add in the orange juice, orange zest, and salt and continue to mix on low speed. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes until the frosting is smooth and creamy. Mix the cream cheese frosting on low speed for a few minutes to remove any air bubbles and to smooth out the frosting.
Notes
- Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer.
- Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.
- After frosting: After you have frosted your cakes or cupcakes, keep the baked goods chilled.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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