Orange Creamsicle Patties Recipe
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The Spruce Eats / Julia Hartbeck
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!
Ingredients
- 2 tablespoons unsalted butter (at room temperature)
- 2 cups powdered sugar
- 2 tablespoons cream (or milk)
- 1 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- Optional: 1/4 teaspoon citric acid (see Note below)
- 1 to 2 drops orange food coloring
- 1 pounds white candy coating
- Optional: orange sparkling sugar or sprinkles
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck -
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.
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Add the orange and vanilla extracts, and the citric acid, and beat them in until well-mixed.
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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.
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If it seems too soft or sticky, add more powdered sugar as necessary until it's easy to work with.
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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.
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Form each color of candy into a thin log, and twist them around each other several times until you get a swirled pattern.
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Form the swirled candy into a thin tube, about 1 1/2-inch in diameter.
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Wrap it well in cling wrap and twist the ends so that it stays in place.
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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.
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Refrigerate the candy for an hour, until it is very firm.
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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.
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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.
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Cover a baking sheet with waxed paper or parchment paper.
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Use a fork or dipping tools to dip a patty completely into the melted coating.
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Once fully submerged, remove it from the bowl, and let the excess coating drip back into the bowl.
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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.
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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.
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Once all the candies are dipped, refrigerate the tray briefly to set the coating, for about 15 minutes.
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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.
The Spruce Eats / Julia Hartbeck
Tip
- 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.