Quick and Easy Orange Buttercream


by: Baker Guy

Professional-style buttercreams, made with a bombe (hot sugar syrup beaten into egg yolks) or Italian meringue (hot sugar syrup beaten into egg whites), have the advantage of being satiny smooth. But because both of these require using soft ball-stage sugar, a step many of us don’t want to fuss with, homemade-style buttercream, made simply by beating butter with confectioners' sugar, offers a tempting alternative. Homemade-style buttercream sometimes leaves a very subtle roughness in the mouth that is not noticeable to most people. To eliminate most of this texture, beat the buttercream thoroughly-at least give minutes in a stand mixer-until it has the consistency of sour cream. It gets firmer once it is on the cake and chills somewhat. An orange flavoring is great for buttercream that you want to use to frost delicate white and yellow butter cakes and sponge cakes.


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serves: 6

1 1/2 pounds butter (sliced, at room temperature)

2 1/2 cups confectioners' sugar

2 tablespoons grated orange zest or 2 teaspoons or more orange oil

Nutrition Facts
Quick and Easy Orange Buttercream

Servings Per Recipe: 6

Amount per Serving

Calories: 1010

  • Total Fat: 92.1 g
  •     Saturated Fat: 58.3 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 244 mg
  • Sodium: 811.5 mg
  • Total Carbs: 50.5 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 49 g
  • Protein: 1 g

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1.  Using a stand mixer fitted with the paddle attachment or a handheld mixer on high speed or a wooden spoon, beat the butter for 5 to 10 minutes, until smooth and easy to work. Add the sugar and zest and beat until smooth, starting on low so the sugar doesn’t fly around and then turning the mixer to high. Switch to the whisk attachment or hand whisk and beat for about 5 minutes, or until the butter has the consistency of sour cream.

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