Orange Creamsicle Buttercream Frosting

Sweet, creamy, and bright with real orange flavor, this Orange Creamsicle Buttercream Frosting tastes like the classic frozen treat—only fluffier. It’s the kind of frosting that makes plain vanilla cupcakes feel special, turns a simple sheet cake into a bakery-style dessert, and has people “taste-testing” straight from the spoon.

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There’s a reason creamsicle flavors never go out of style. Orange brings the sunny, tangy punch. Vanilla makes everything taste smooth and cozy. Put them together in a whipped buttercream and you get something that feels nostalgic, but still fresh.

If you’ve ever made frosting that looked fine but tasted flat, this fixes that. We’re using a mix of orange zest (big flavor), a splash of orange juice (brightness), vanilla (the “creamsicle” part), and just enough salt to keep the sweetness in check.

And yes—it pipes like a dream.

YOU WILL LOVE THIS ORANGE CREAMSICLE FROSTING

REAL ORANGE FLAVOR: Orange zest does the heavy lifting, so the citrus taste doesn’t disappear behind the sugar.

CREAMSICLE VIBES: Vanilla isn’t just an add-on here. It’s what gives that soft, creamy finish you expect from a creamsicle.

SUPER FLUFFY TEXTURE: Beat it long enough and it turns pale, light, and spreadable without feeling greasy.

GREAT FOR PIPING OR SPREADING: You can make it stiffer for tall swirls or loosen it slightly for smooth, swooshy cake layers.

MAKE-AHEAD FRIENDLY: Store it in the fridge or freezer, then whip it back to life when you’re ready to frost.

WHAT DOES “CREAMSICLE” MEAN IN A FROSTING?

A creamsicle is basically two flavors at once: orange and vanilla cream.

In frosting, that combo can be tricky. Too much orange juice can break your buttercream or make it soupy. Too little vanilla and it tastes like orange candy. The sweet spot is using orange zest for big, fragrant flavor and a small amount of juice (or orange extract) for brightness, then balancing it out with vanilla and a touch of cream.

Want to know the secret that makes it taste like the real thing?

Don’t skip the zest. It adds that fresh-peel aroma the second you bring the spoon up to your mouth.

ORANGE CREAMSICLE BUTTERCREAM INGREDIENTS

Every ingredient has a job here. Nothing random, nothing fussy.

You’ll need:

Dairy

• 1 cup unsalted butter, softened to room temperature

• 2 to 4 tablespoons heavy cream (or whole milk)

Pantry

• 4 cups powdered sugar, sifted if lumpy

• ⅛ teaspoon fine salt

Flavor

• 1 tablespoon orange zest (from about 2 medium oranges)

• 2 tablespoons freshly squeezed orange juice

• 1 tablespoon vanilla extract

Optional, but helpful

• ¼ teaspoon orange extract (for stronger orange flavor without extra liquid)

• 1 to 2 drops orange gel food coloring (for that classic creamsicle look)

PRO TIP: If your powdered sugar is clumpy, sift it. Those little sugar nuggets love to clog piping tips.

INGREDIENT NOTES THAT MATTER

Butter

Use unsalted butter so you control the salt level. Softened butter is key—if it’s too cold, you’ll fight lumps. If it’s melty, the frosting can turn loose and shiny instead of fluffy.

A good test: press your finger into the butter. It should dent easily, but it shouldn’t feel oily or wet.

Orange zest

Zest is where the flavor lives. Juice adds acidity and brightness, but zest brings the “fresh orange” taste.

Only zest the orange part of the peel. The white layer underneath (the pith) tastes bitter.

Orange juice

Fresh juice tastes clean and bright. Bottled juice works too, but it can taste a little dull. Keep the amount small so the texture stays stable.

Vanilla

This is what makes it “creamsicle” and not just orange frosting. Vanilla rounds out the citrus and makes the whole thing taste creamy.

Heavy cream

Cream makes buttercream whip up lighter and helps the sugar dissolve so the frosting feels smooth, not gritty. Whole milk works in a pinch, but cream gives the best texture.

HOW TO GET THE ORANGE FLAVOR STRONG WITHOUT RUINING THE TEXTURE

Orange is tricky because the most obvious way to add it—juice—adds water. Too much water and buttercream can separate or soften so much it slides off the cake.

Here’s how you get bold orange flavor while keeping structure:

• Use zest as the main flavor.

• Add juice in tablespoons, not splashes.

• If you want a bigger punch, use a tiny bit of orange extract.

• Beat long enough to trap air and lighten the texture.

It’s a small balance. Easy once you know where it goes wrong.

HOW TO MAKE ORANGE CREAMSICLE BUTTERCREAM FROSTING

You don’t need special equipment, but a stand mixer makes it effortless. A hand mixer works too—just plan for a few extra minutes of beating time.

Here is how you make it:

STEP ONE: Add the softened butter to a large mixing bowl. Beat on medium-high speed for 2 to 3 minutes, until it’s smooth and lighter in color.

PRO TIP: Scrape down the bowl at least once during this step. Butter loves to cling to the sides.

STEP TWO: Add the orange zest to the butter and beat for 30 seconds. This helps the zest release its oils into the butter, which boosts the orange flavor.

STEP THREE: Add 2 cups of powdered sugar and beat on low speed until it’s mostly combined. Then increase to medium speed and beat for 30 seconds.

STEP FOUR: Add the remaining 2 cups of powdered sugar, the salt, vanilla extract, and 2 tablespoons of heavy cream. Beat on low speed until combined, then increase to medium-high speed for 2 minutes.

OUR RECIPE DEVELOPER SAYS
Start mixing on low so powdered sugar doesn’t explode out of the bowl. It happens fast.

STEP FIVE: Add the orange juice and beat again for 1 full minute. Scrape down the bowl.

STEP SIX: Check the texture. If it feels too thick, add more cream, 1 tablespoon at a time, beating for 20 to 30 seconds after each addition.

STEP SEVEN: Beat on medium-high speed for 2 more minutes to make it fluffy and spreadable. Taste and adjust:

• Want more orange? Add ⅛ teaspoon orange extract.

• Want more “cream” flavor? Add an extra ½ teaspoon vanilla.

STEP EIGHT (optional): Add 1 to 2 drops of orange gel food coloring and mix just until evenly tinted.

That’s it. Soft, fluffy, and very creamsicle.

TEXTURE GUIDE: SPREADING VS PIPING

Buttercream is forgiving, but it helps to aim for the right thickness depending on what you’re doing.

For spreading on a sheet cake

You want it smooth and swooshy. Add an extra tablespoon of cream if needed.

For frosting cupcakes with a knife

Keep it medium. It should hold a soft peak but still spread easily.

For piping tall swirls

Go a little stiffer. Use less cream and don’t add extra juice beyond what the recipe calls for. If the room is warm, chill the frosting for 10 minutes, then rewhip quickly.

For filling a cake

Medium-stiff is best. Too soft and the layers can slide. Too stiff and it tears the cake as you spread it.

PRO TIP: If you’re stacking layers, pipe a buttercream “dam” around the edge, then fill the center. It helps keep everything neat.

ORANGE CREAMSICLE FROSTING SUBSTITUTIONS AND ADDITIONS

Want to tweak it? You’ve got options.

ORANGE EXTRACT: If your oranges aren’t super fragrant, orange extract gives a stronger flavor without adding extra liquid. Start with ⅛ teaspoon and build from there.

VANILLA BEAN PASTE: Swap vanilla extract for vanilla bean paste if you want those pretty specks. Same amount.

DAIRY-FREE: Use a plant-based butter stick (the firm kind) and replace heavy cream with full-fat coconut milk or an unsweetened barista-style oat creamer. The flavor changes slightly, but it still tastes bright and creamy.

LEMON-ORANGE TWIST: Add ½ teaspoon lemon zest with the orange zest. It makes the citrus pop even more.

WHITE CHOCOLATE: Melt 3 ounces of white chocolate, cool it until barely warm, then beat it in at the end. It adds sweetness and a soft, creamy finish.

CREAM CHEESE VERSION: Replace 4 tablespoons of butter with 4 ounces of cream cheese (brick-style). Beat the butter and cream cheese together until smooth before adding sugar. This version is tangier and a little softer, so it’s best for spreading, not tall piping.

TROUBLESHOOTING THIS ORANGE BUTTERCREAM

BEST WAYS TO USE ORANGE CREAMSICLE FROSTING

This frosting plays well with so many desserts. It’s sweet, but it has that citrus lift that keeps it from feeling heavy.

Cupcakes

Vanilla cupcakes are the obvious match, but chocolate cupcakes are shockingly good with orange-vanilla frosting. The citrus makes chocolate taste deeper.

Layer cakes

Try it with:

• Vanilla or white cake

• Orange cake

• Funfetti-style cake

• Light chocolate cake

If you’re doing layers, chill the cake between frosting steps. It keeps everything tidy.

Cookies

Sandwich two soft sugar cookies with a thick layer of frosting. Let them sit for 20 minutes so the frosting settles slightly.

Brownies

Spread a thin layer over cooled brownies for a citrusy twist. Keep it thinner here—brownies are rich and don’t need a mountain of frosting.

Sheet cake

This is where it shines. One bowl of frosting, one pan of cake, and you’re done.

HOW MUCH FROSTING DOES THIS MAKE?

This batch makes about 2½ to 3 cups of frosting.

That’s enough for:

• 12 cupcakes with a generous swirl

• 24 cupcakes with a lighter spread

• One 9×13-inch sheet cake

• A two-layer 8-inch cake (moderate frosting)

• A two-layer 9-inch cake (slightly thinner coverage)

If you like thick frosting on layer cakes, make 1½ batches.

MAKE AHEAD AND STORAGE

Frosting is one of the best make-ahead tools in baking. It saves time and makes decorating feel calmer.

MAKE AHEAD: Make it up to 2 days before you need it. Store it in an airtight container in the fridge.

IN THE FRIDGE: Store buttercream in an airtight container for up to 5 days. When you’re ready to use it, bring it to room temperature for about 30 to 60 minutes, then rewhip for 1 to 2 minutes until fluffy again.

IN THE FREEZER: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then bring to room temperature and rewhip.

REHEATING (kind of): You don’t “heat” frosting, but you do need to soften it. If it’s still too firm after sitting out, let the mixer run a little longer. If it feels dry, add 1 tablespoon of cream and beat again.

PRO TIP: Press plastic wrap directly onto the surface of the frosting before sealing the container. It helps prevent a crust from forming.

ORANGE CREAMSICLE FROSTING FAQS

Can I use salted butter?
Yes, but skip the added salt at first. Taste after mixing, then decide if you need more.

Can I use orange marmalade instead of juice?
You can, but use it carefully. Marmalade adds sugar and texture from the peel. Start with 1 tablespoon, beat it in, and expect a slightly looser frosting.

Why does my frosting taste like powdered sugar?
It usually needs more mixing time or a bit more flavor. Beat longer, then add extra zest and a tiny splash more vanilla.

Can I make this with Swiss meringue buttercream?
Yes. Keep the same flavor approach—zest plus a small amount of juice or extract. Swiss meringue buttercream is silkier and less sweet, so you may want a touch more vanilla to keep the creamsicle vibe strong.

Will this crust like bakery frosting?
This version stays soft. If you want a crusting buttercream for very detailed decorating, you’ll need a different formula that uses shortening or a higher sugar ratio.

Can I leave frosted cupcakes out overnight?
If your room is cool (below about 70°F/21°C), frosted cupcakes are usually fine for a day. If it’s warm, refrigerate and bring to room temp before serving so the frosting softens again.

Orange Creamsicle Buttercream Frosting

Ines Kitchen

Transform plain vanilla desserts into a citrus dream with this fluffy Orange Creamsicle Buttercream Frosting. This homemade icing captures the nostalgic flavor of an orange vanilla ice cream bar using fresh orange zest and rich heavy cream. It is the ultimate stable piping frosting for Spring cupcakes, Easter cakes, or brightening up winter baking. Light, airy, and bursting with zesty flavor, this whipped topping pairs perfectly with chocolate or vanilla sponge. A must-try recipe for citrus season.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 3 cups (enough for 12 cupcakes with tall swirls or a 9×13 cake)

Calories 300 kcal

Ingredients

  

1x2x3x

• 1 cup unsalted butter softened
• 4 cups powdered sugar
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• 1 tablespoon vanilla extract
• ⅛ teaspoon fine salt
• 2 to 4 tablespoons heavy cream or whole milk
• Optional: ⅛ to ¼ teaspoon orange extract
• Optional: orange gel food coloring

Instructions

 

• Beat the softened butter in a large bowl for 2 to 3 minutes, until smooth and lighter in color.
• Add the orange zest and beat for 30 seconds.
• Add 2 cups powdered sugar. Mix on low until combined, then beat on medium for 30 seconds.
• Add the remaining powdered sugar, salt, vanilla, and 2 tablespoons cream. Mix on low, then beat on medium-high for 2 minutes.
• Add the orange juice and beat for 1 minute. Scrape down the bowl.
• Adjust consistency with additional cream, 1 tablespoon at a time, until you reach your desired texture.
• Beat for 2 more minutes to make it fluffy. Add orange extract (if using) and food coloring (if using). Mix until combined.
• Use immediately, or store in an airtight container (see notes).

Notes

For stiffer piping, use less cream and don’t add extra juice beyond the recipe.

For smoother spreading, add an extra tablespoon of cream.

Store in the fridge up to 5 days or freeze up to 3 months. Bring to room temperature and rewhip before using.

If the frosting looks separated, keep mixing. Temperature swings can make it look odd at first, but it usually comes back together with steady beating.

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 1gFat: 16gSaturated Fat: 10gCholesterol: 45mgSodium: 55mgSugar: 39g