Easy Orange Buttercream

Ingredients

• 10 tbsp unsalted butter (softened)
• 0.75 tsp orange zest (grated)
• 1.25 cup confectioners' sugar (142 g)
• table salt (pinch)
• 2 tsp orange juice
• 0.5 tsp vanilla extract
• 1 tbsp heavy cream

Steps

1. 1

   Fit a stand mixer with the whisk attachment. Add the softened butter and beat at medium-high speed until smooth, about 20 seconds.

2. 2

   Add the grated orange zest and beat at medium-high speed until combined, about 15 seconds.

3. 3

   Add the confectioners' sugar and pinch of salt. Beat at medium-low speed until most of the sugar is moistened, about 45 seconds.

4. 4

   Scrape down the sides and bottom of the mixer bowl. Beat at medium speed until the mixture is fully combined, about 15 seconds.

5. 5

   Scrape down the bowl again. Add the orange juice, vanilla extract, and heavy cream, then beat at medium speed until incorporated, about 10 seconds.

6. 6

   Increase the mixer speed to medium-high and beat until the buttercream is light and fluffy, about 4 minutes. Scrape down the bowl once or twice during mixing to ensure an even texture.

Notes

The buttercream can be made ahead and refrigerated, but let it stand at room temperature until softened before using. If using a hand-held mixer, increase the mixing times significantly—by at least 50 percent. The recipe can be doubled to frost a two-layer cake.

Nutrition per serving

• dessert
• frosting
• buttercream
• American
• no-bake
• orange
• make-ahead