Orange Buttercream Frosting 20.000
Mar 26, 1997

This fine ivory-colored creamy frosting goes with orange layer cake and apricot-orange filling. It is best made no more than 1 day in advance, kept covered and refrigerated.

Servings: 20

Yield: Makes 2 cups, about 20 servings

  • 1/3 cup unsalted butter, softened but not melted
  • 2 tablespoons light cream cheese, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon orange extract
  • Pinch salt
  • 4 1/2 cups sifted confectioners' sugar
  • 5 teaspoons nonfat (skim) milk

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In a large mixing bowl, cream together the butter and cream cheese with an electric mixer on medium speed. When it's light and fluffy, add both extracts and salt and beat well.

With the mixer on its lowest speed, add the confectioners' sugar and milk, beating until blended. Increase the speed to medium and beat until spreadable. Cover and refrigerate until ready to use.

If making the frosting up to 1 day ahead, keep it covered and refrigerated.

Before using, bring back to room temperature, add 1 or 2 teaspoons low-fat milk and beat until spreadable.

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Recipe Source

Susan G. Purdy developed this with Cooking Light magazine for her book "Let Them Eat Cake" (Morrow, $25).

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