Orange Buttercream
Makes about 5 cups
  • 1 cup (227 grams) unsalted butter*, softened
  • ½ cup (112 grams) cream cheese, softened
  • 2 tablespoons (6 grams) orange zest
  • 7½ cups (900 grams) confectioners’ sugar
  • 3 tablespoons (45 grams) fresh orange juice
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes. Add cream cheese, and beat until smooth. Beat in zest. Reduce mixer speed to low. Gradually add confectioners’ sugar alternately with orange juice, beating until smooth.
This buttercream is nice and thick, but it can be a little soft. Before using, refrigerate the buttercream for 15 minutes, folding every 5 minutes, to stiffen it, if necessary.

* We used Président Butter.
Recipe by Bake from Scratch at