Go Back

Orange Creamsicle Buttercream

This homemade Orange Creamsicle Buttercream delivers a light and creamy frosting with vibrant orange flavor, perfect for cakes and cupcakes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 tablespoons
Course: Dessert, Topping
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Frosting Base
  • 1 cup unsalted butter, softened Make sure your butter is at room temperature for easy mixing. High-quality European butter is recommended.
  • 1/2 teaspoon vanilla extract Use pure vanilla extract for better flavor.
  • 1/2 teaspoon orange extract Recommended brands include Nielsen-Massey and LorAnn.
  • 4 cups confectioners’ sugar Sift for ultra-smooth frosting.
  • 2 jars (7 ounces each) marshmallow crème Jet-Puffed is a good option for consistency.

Method
 

Preparation
  1. Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
  2. Add the vanilla and orange extracts, mixing until fully combined, about 30 seconds.
  3. Gradually add the confectioners' sugar, about 1/2 cup at a time, mixing on low speed until incorporated. Increase speed to high and beat for 2-3 minutes until light and creamy.
  4. Mix in the marshmallow crème until well combined, about 1 minute.
  5. Chill the frosting or use immediately; if chilled, allow it to come to room temperature before using.

Notes

For the smoothest buttercream, ensure butter and marshmallow crème are at room temperature. Store leftovers in an airtight container in the fridge for up to one week.