Orange Buttercream

Name: Orange Buttercream
Ingredients: 2 cup unsalted butter room temperature; 5-6 cup powdered sugar; 2 tbsp heavy cream; 2 tbsp orange juice; 1 tsp vanilla; 1/4 tsp orange oil; 1 pinch salt

Serves 1

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Orange Buttercream

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Serves 1

Directions

1Beat the butter on medium-high speed until light and fluffy.
2Add the cream, orange juice, orange oil, vanilla, and salt, and beat until combined.
3Add powdered sugar and mix on low speed until mostly incorporated, then increase to medium-high and beat, scraping down the sides of the bowl as needed.
4If the frosting is too thick, add an additional 1-2 tablespoons of cream until it reaches your desired consistency.

Ingredients

2 cup unsalted butter, room temperature
5-6 cup powdered sugar
2 tbsp heavy cream
2 tbsp orange juice
1 tsp vanilla
1/4 tsp orange oil
1 pinch salt

Equipment

stand mixerpaddle attachment

Tips

Orange oil can be substituted with 1/2 tsp orange extract or 1 1/2 tsp orange zest.
Store covered in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Before using chilled or frozen frosting, let it come to room temperature, then beat on medium speed until light and fluffy again.

Orange Buttercream

Serves 1

facebook.com

Orange Buttercream

facebook.com

Serves 1

Directions

1Beat the butter on medium-high speed until light and fluffy.
2Add the cream, orange juice, orange oil, vanilla, and salt, and beat until combined.
3Add powdered sugar and mix on low speed until mostly incorporated, then increase to medium-high and beat, scraping down the sides of the bowl as needed.
4If the frosting is too thick, add an additional 1-2 tablespoons of cream until it reaches your desired consistency.

Ingredients

2 cup unsalted butter, room temperature
5-6 cup powdered sugar
2 tbsp heavy cream
2 tbsp orange juice
1 tsp vanilla
1/4 tsp orange oil
1 pinch salt

Equipment

stand mixerpaddle attachment

Tips

Orange oil can be substituted with 1/2 tsp orange extract or 1 1/2 tsp orange zest.
Store covered in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Before using chilled or frozen frosting, let it come to room temperature, then beat on medium speed until light and fluffy again.