Orange Buttercream

This photo is a macro shot of the buttercream, showing the swirls and the texture of the frosting.

5 from 1 vote

This Orange Buttercream recipe celebrates the natural taste of whole oranges, this buttercream is made from a fluffy vanilla buttercream with the addition of pureed whole oranges.

Prep Time40

Cook Time2

Cooling Time1

Course: Cupcakes

Cuisine: American

Servings: cups

Calories: 1123kcal

Author: Cat Spiller

Ingredients

Orange Purée

1 large orange rinsed
2 litres water

Orange Buttercream

500 g powdered sugar
160 g unsalted butter softened
50 ml heavy cream
1 tablespoon vanilla extract
½ teaspoon almond essence
⅓ cup orange purée from above

Metric - US Customary

Instructions

Orange Purée

Place a medium-sized pot filled with water over medium-high heat and allow the water to boil. Once boiling add the orange and let the orange boil for about 2 hours, or until soft. Keep topping up the water level so that the orange is covered. Once softened remove the orange from the water and allow it to cool.
Use a sharp knife to cut off the top and tail of the orange and then slice it in half and remove any seeds.
Add the cooled whole orange to a food processor and blend until a puree forms. Add the puree to a bowl and set aside until needed.

Orange Buttercream

Add the icing sugar and softened butter to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until the mixture resembles fine breadcrumbs.
Combine the cream, vanilla, and almond essence together in a small jug. With the motor of the mixer running at medium speed add the cream mixture to the frosting one tablespoon at a time. Once all of the mixture has been added increase the speed of the mixer to medium-high speed and beat the frosting until it is light and has a fluffy consistency, about 5 minutes. Scrape down the sides of the bowl often.
Add the orange puree to the frosting and beat again until combined.
The frosting is now ready to be added to a piping bag for frosting cupcakes or to spread over the surface of a cake using an offset spatula.

Nutrition