Orange Buttercream Frosting Recipe with Orange Marmalade
This orange buttercream frosting recipe can work beautifully with chocolate or vanilla cake. Or, you may think about it with berry-lemon flavored cupcakes, pineapple yogurt cake, chai tea cake, or even a caramel combination. It would also be festive on carrot cake, or served with a dark chocolate or pumpkin cake around the holidays. It’s beautiful garnished with chopped nuts, white chocolate shavings, chocolate sprinkles or chips, candy corn, candied ginger, orange zest, fresh blueberries, or left just as they are with the fluffy frosting piled high. Also, try this buttercream frosting recipe as a thin cookie icing. With a bit of food coloring, it makes for a perfect Halloween or Fall treat. Also, be sure to check out our other Orange frosting recipe.
In this recipe, the sweeter the preserves, the more you can reduce the amount of powdered sugar in the recipe. Depending on the sweetness of the cake or cupcakes, you may not want any added sugar at all. Keep in mind that the extracts really take the flavors to the next level, although they are not absolutely necessary. Nevertheless, invest in real vanilla extract for your pantry, as the more natural flavor (rather than the cheaper synthesized vanilla liquid) makes all of the difference in recipes like these.
This is yet another delicious recipe from the Cupcake Project. Check out pics and more after the jump.
- 1/2 C (1 stick) butter, room temperature
- 3 oz (about 1/3 C) orange marmalade
- 1 1/2 C powdered sugar
- 1 T heavy cream
- 1/2 t vanilla extract
- 1/2 t orange extract
- Beat butter until creamy.
- Beat in marmalade.
- Beat in powdered sugar.
- Add heavy cream and extracts.
- Taste and smile. It should frost about 12 cupcakes, depending on how much you use.
Buttercream Frosting Recipe – Orange Frosting ~ Cupcake Project.
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