Orange Creamsicle Patties Recipe

Orange creamsicle patties recipe

The Spruce Eats / Julia Hartbeck

Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 24 to 30 servings
Yield: 24 to 30 patties
Nutrition Facts (per serving)
121 Calories
6g Fat
16g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24 to 30
Amount per serving
Calories 121
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 6mg 2%
Sodium 14mg 1%
Total Carbohydrate 16g 6%
Dietary Fiber 0g 0%
Total Sugars 16g
Protein 1g
Vitamin C 0mg 0%
Calcium 31mg 2%
Iron 0mg 0%
Potassium 45mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Calling all creamsicle lovers! These Orange Creamsicle Patties feature vanilla and orange-flavored cream fillings swirled together, then dipped in white chocolate. They're beautiful, but more importantly, they taste just like orange creamsicles! 


  • 2 tablespoons unsalted butter, at room temperature

  • 2 cups confectioners' sugar

  • 2 tablespoons cream, or milk

  • 1 teaspoon orange extract

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon citric acid, optional

  • 1 to 2 drops orange food coloring

  • 1 pound white candy coating

  • Orange sparkling sugar or sprinkles, optional

Steps to Make It

  1. Gather the ingredients.

    Orange creamsicle patties
    The Spruce Eats / Julia Hartbeck
  2. Combine the butter, powdered sugar, and cream in the bowl of a stand mixer fitted with a paddle attachment. Mix everything together on medium-low speed until it is no longer powdery.

    Combine butter
    The Spruce Eats / Julia Hartbeck 
  3. Add the orange and vanilla extracts, and the citric acid, and beat them in until well-mixed.

    Add orange and vanilla
    The Spruce Eats / Julia Hartbeck
  4. Raise the speed to medium-high and beat for an additional 30 seconds until you have a creamy, smooth paste. It should have the texture of Play-Doh—smooth but not sticky, and fairly stiff.

    Raise speed
    The Spruce Eats / Julia Hartbeck
  5. If it seems too soft or sticky, add more powdered sugar as necessary until it's easy to work with.

    The Spruce Eats / Julia Hartbeck
  6. Divide the candy in half, and add a few drops of orange food coloring to half the batch. Stir or knead it in until it's an even color.

    Divide in half
    The Spruce Eats / Julia Hartbeck
  7. Form each color of candy into a thin log, and twist them around each other several times until you get a swirled pattern.

    Form candy into log
    The Spruce Eats / Julia Hartbeck
  8. Form the swirled candy into a thin tube, about 1 1/2-inch in diameter.

    Form candy into tube
    The Spruce Eats / Julia Hartbeck
  9. Wrap it well in cling wrap and twist the ends so that it stays in place.

    Wrap it
    The Spruce Eats / Julia Hartbeck
  10. One optional, but helpful trick, to keep your candy round on the bottom: cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator.

    The Spruce Eats / Julia Hartbeck
  11. Refrigerate the candy for an hour, until it is very firm.

    The Spruce Eats / Julia Hartbeck
  12. Once firm, use a large sharp knife to slice off rounds about 1/4-inch thick. You should get about 24 to 30 rounds from this recipe.

    Cut up
    The Spruce Eats / Julia Hartbeck
  13. Place the white candy coating in a bowl, and microwave it in 30-second increments until melted and smooth, stirring after every 30 seconds to prevent overheating.

    White candy
    The Spruce Eats / Julia Hartbeck
  14. Cover a baking sheet with waxed paper or parchment paper.

    Baking tray
    The Spruce Eats / Julia Hartbeck
  15. Use a fork or dipping tools to dip a patty completely into the melted coating.

    Dip a patty in
    The Spruce Eats / Julia Hartbeck
  16. Once fully submerged, remove it from the bowl, and let the excess coating drip back into the bowl.

    Remove from bowl
    The Spruce Eats / Julia Hartbeck
  17. Set the dipped candy onto the prepared baking sheet, and while the coating is still wet, sprinkle the top with orange sparkling sugar or sprinkles.

    Set on tray
    The Spruce Eats / Julia Hartbeck
  18. Repeat the dipping process with the remaining patties. If they get too soft to dip, chill them briefly in the refrigerator until they’re firm again.

    The Spruce Eats / Julia Hartbeck
  19. Once all the candies are dipped, refrigerate the tray briefly to set the coating, for about 15 minutes.

    The Spruce Eats / Julia Hartbeck
  20. These candies can be kept in an airtight container in the refrigerator for up to a month. For the best taste and texture, serve them at room temperature.

    Orange creamsicle patties
    The Spruce Eats / Julia Hartbeck


  • This recipe calls for citric acid, which adds a pleasant sourness. It can be found in many specialty baking stores and large grocery stores. We found ours in the bulk spices section of a nearby grocery store. It can be omitted, but the creams will have less of a realistic tanginess.

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