Easy and Fresh Orange Buttercream Frosting Recipe
Recipe type: Frosting
  • 3 cups powdered sugar (confectioners’ sugar)
  • ½ cup (1 stick) of butter, soft and at room temperature
  • ½ teaspoons of vanilla
  • 1 and ½ teaspoons of orange extract
  • 3 tablespoons of milk (see note below about milk amount)
  • 1 and ½ tablespoons of fresh orange zest
  • Orange food coloring (optional)
  1. Put the softened butter in a bowl first. I love my handy dandy Kitchen Aid mixer, and I beat the butter well after adding it to the bowl to make sure it is nice and creamy. You can do this with a hand mixer as well, of course, though too.
  2. Add the powdered sugar a little at a time to the butter, and cream them together.
  3. Stir in the vanilla extract, orange extract, and milk.
  4. Then, beat the mixture well. If it is not thick enough, add some more powdered sugar. However, if you’re like me, you are always apt to add in just a bit more milk to make it slightly thinner. You'll just need to use your best judgment on this to find the consistency that is most to your personal liking.
  5. Add in orange zest.
  6. If you want to add in food coloring, this is the time to do it! (I don't feel this recipe needs it, but this is the time to do it if you want it.)
  7. At this point, I beat the frosting for several more minutes to give the frosting a light, fluffy texture.
  8. Frost cupcakes or cake shortly after frosting is done.
Note on milk amount: This measurement is approximate. You’ll decide on how much exactly based on the consistency you want, so start with slightly less and keep adding more until you hit your desired consistency. I often end up with slightly over three tablespoons, but it is best to start under three tablespoons.
Recipe by Real Life at Home at https://www.reallifeathome.com/orange-buttercream-frosting-orange-icing/