This Orange Creamsicle Buttercream Icing is smooth, fluffy, and bursting with bright citrus flavor. It blends the sweetness of classic vanilla buttercream with fresh orange juice, zest, and a hint of orange soda to create a nostalgic frosting that tastes just like a creamsicle. Perfect for cakes, cupcakes, and sandwich cookies, this icing is easy to make and incredibly versatile.
Why You’ll Love This Recipe
This buttercream is rich yet light, with a balanced orange flavor that is refreshing rather than overpowering. It comes together quickly with simple ingredients, pipes beautifully, and spreads smoothly. You can make it ahead of time and store it until needed, making it ideal for parties, holidays, or everyday baking projects.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is smooth and creamy.
Gradually add the powdered sugar, mixing on low speed at first to prevent a sugar cloud. Increase the speed to medium once incorporated.
Add the orange zest, flattened orange soda, vanilla extract, orange juice, and heavy whipping cream. Mix until all ingredients are fully combined.
Increase the mixer speed to medium-high and beat for 2 to 3 minutes, or until the buttercream is light, fluffy, and creamy.
If using food coloring, add one drop at a time and mix until the desired shade is reached.
Use immediately, or transfer to a sealed container for storage.
Servings and timing
This recipe makes approximately 3 to 3 1/2 cups of buttercream, enough to frost 12 to 18 cupcakes or one 8-inch two-layer cake.
Preparation time is about 10 minutes. No cooking or chilling time is required before use.
Variations
For a stronger orange flavor, replace the vanilla extract with orange extract.
For a lighter texture, add an extra tablespoon of heavy whipping cream and beat until fluffy.
For a tangier frosting, mix in 1 to 2 teaspoons of cream cheese, softened.
For a pastel look, skip the food coloring and let the natural color shine.
Storage/Reheating
Store the buttercream in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months.
When ready to use, allow the frosting to come to room temperature. Rewhip with a mixer for 1 to 2 minutes to restore its creamy, fluffy texture before frosting cakes or cupcakes.
FAQs
Can I make this buttercream without a stand mixer?
Yes, a hand mixer works well. Make sure to beat thoroughly to achieve a fluffy consistency.
Why should the orange soda be flattened?
Flattening removes excess carbonation, preventing bubbles from forming in the buttercream.
Can I use bottled orange juice instead of fresh?
Freshly squeezed orange juice gives the best flavor, but bottled juice can be used in a pinch.
Is this buttercream good for piping?
Yes, it pipes smoothly and holds its shape well for swirls and decorative designs.
Can I reduce the sweetness?
You can slightly reduce the powdered sugar, but the texture may be softer. Balance with less cream if needed.
What color will the frosting be without food coloring?
It will have a very light cream color with a subtle orange tint from the zest and juice.
Can I use salted butter?
Unsalted butter is recommended, but if using salted butter, omit any additional salt in the recipe.
How do I make the frosting thicker?
Add more powdered sugar, a few tablespoons at a time, until the desired thickness is reached.
Can this frosting be used under fondant?
Yes, chill the frosted cake briefly so the buttercream firms up before adding fondant.
Does this frosting crust?
It forms a light crust after sitting, making it suitable for gentle handling and decorating.
Conclusion
Orange Creamsicle Buttercream Icing is a fun and flavorful twist on classic buttercream that adds brightness to any dessert. With its creamy texture, refreshing citrus taste, and make-ahead convenience, it’s a frosting you’ll want to use again and again for both simple treats and special occasions.
Orange Creamsicle Buttercream Icing is a fluffy, citrusy frosting made with real orange juice, zest, and a hint of orange soda for a nostalgic creamsicle flavor. Perfect for cakes, cupcakes, and cookies, it’s smooth, pipeable, and easy to prepare.
Ingredients
1/2 cup unsalted sweet cream butter, softened
4 1/2 cups powdered sugar
1 teaspoon orange zest
2 teaspoons orange soda, flattened
1 teaspoon vanilla extract
2 tablespoons freshly squeezed orange juice
2 tablespoons heavy whipping cream
1 to 3 drops orange food coloring (optional)
Instructions
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed at first to avoid a sugar cloud. Increase to medium speed once incorporated.
Add the orange zest, flattened orange soda, vanilla extract, orange juice, and heavy whipping cream. Mix until fully combined.
Increase mixer speed to medium-high and beat for 2 to 3 minutes until the buttercream is light and fluffy.
If using food coloring, add one drop at a time and mix until the desired shade is reached.
Use immediately or transfer to a sealed container for storage.
Notes
Replace vanilla extract with orange extract for a stronger citrus flavor.
For a fluffier texture, add an extra tablespoon of heavy cream and whip longer.
Add 1–2 teaspoons of softened cream cheese for a tangy twist.
Omit food coloring for a naturally soft pastel shade.
Always bring chilled buttercream back to room temperature and rewhip before using.
