Orange Cream Cheese Frosting

When it comes to cake, I’m just here for the frosting.  I mean I like cake…but mostly because it makes frosting taste better!  This frosting so delicious and easy you’ll wonder why you ever cracked open a tub of that stuff they sell next to the box mixes.

This makes a lot of frosting, enough for 48 cupcakes.  If you are only making 24 cupcakes or perhaps one 8- or 9-inch round cake, I recommend that you halve the recipe.

  • 10 cups powdered sugar
  • 2 pounds (4 – 8-oz packages) cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • zest of one orange
  • 1 tablespoon freshly squeezed orange juice

Note: I like the sweet citrus flavor of orange with the tang of the cream cheese.  If you prefer a more traditional cream cheese frosting, substitute vanilla for the orange juice and leave out the zest.

In a mixer fitted with a paddle attachment, cream together the room temperature butter and cream cheese.

Add 6 cups of powdered sugar, freshly grated orange zest and 1 tablespoon orange juice.

Beat until smooth.

Add the remaining 4 cups of powdered sugar.

Hmmm, looks like some of it missed the bowl.  Oh well.  Beat until it is creamy and good for spreading.

Done and Delish!

RECIPE for ORANGE CREAM CHEESE FROSTING in PRINTER-FRIENDLY FORMAT

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