|Nutritional Guidelines (per serving)|
|Servings: 2 1/2 cups frosting (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tasty orange frosting is considered an American buttercream and is delicious on vanilla, chocolate, carrot, or spiced cakes and cupcakes. It's delicious on butternut squash cupcakes and its light orange color makes it ideal for Halloween and fall festivities.
This recipe makes about 2 1/2 cups of frosting (8 (2.5-ounce) servings), enough for a 2-layer cake or about 24 cupcakes.
Gather the ingredients.
In a mixing bowl with an electric mixer, combine the butter, 3 cups of confectioners' sugar, and vanilla and orange extracts until well blended.
Add the orange zest and 3 tablespoons of fresh orange juice. Beat until smooth and creamy.
Add more confectioners' sugar or orange juice, as needed, for spreading or piping consistency. Beat in a few drops of orange food coloring, if desired.
Use to frost a cake or cupcakes. Refrigerate leftovers, covered, for up to one month.
American Buttercream vs. European Buttercream
Europeans turn up their noses at American buttercream frosting—a simple combination of butter (or shortening and imitation butter flavoring) and confectioners' sugar.
European buttercreams are typically made without confectioners' sugar and include egg whites or whole eggs. The most popular of these are Swiss, Italian, and French buttercreams.
The Swiss version has a granulated sugar and egg white base that is fully cooked over a water bath and then whipped into a fluffy meringue that is enriched with lots and lots of butter. The sugar dissolves with the heat and there is no graininess that is often found in some American buttercreams.
Italian buttercream uses egg whites and French buttercream use a combination of whole eggs and egg yolks that are cooked to the soft-ball stage, so pasteurized eggs are used.
In defense of American buttercreams, they are made without eggs, which is a boon for those with egg allergies, and are quick and easy to prepare.
More American Buttercreams You Might Like
There's a lot to be said in favor of American buttercreams. They take well to a myriad of flavors and, in their most basic form, can be prepared at the last minute. Try some of these combinations.
Fluffy caramel cream cheese frosting uses a combination of butter and cream cheese for the fat, and bottled caramel sauce and confectioners' sugar for sweetness.
Melted unsweetened chocolate and milk are what give this chocolate American buttercream frosting its flavor.
Fluffy cocoa frosting features a mixture of flour and milk that is cooked, cooled, and added to cocoa powder, butter, and sugar for thickness.
Not a traditional American buttercream, this easy penuche frosting has a fudgy consistency and is cooked on the stovetop for just a few minutes. Brown sugar in conjunction with confectioners' sugar gives it a caramel color.