Orange Buttercream Frosting

If you love dreamsicles (orange and cream popsicles) then you’ll love this recipe. This frosting turns a simple yellow cake into a conversation piece when pillowed with this orangey goodness.

This recipe is from The Good Housekeeping Cookbook 125th Anniversary edition cookbook, as is the Simple Yellow Cake recipe. Make sure that your oranges are not too tart. I used quite a sweet navel orange and it tasted incredible. You can also substitute a lemon for the orange to make a lemony frosting.


  • 1 lb or 500 g confectioners’ sugar (also known as powdered or icing sugar) Make sure you have a bit extra as depending on how soft the butter is when you start you make need to add more sugar as you go to get the right consistency
  • 1/2 cup unsalted butter, softened
  • Grated peel of one orange
  • Juice of one orange (make sure it is sweet and not too tart)


1. Put the butter in a large mixing bowl adding a bit of sugar at a time.  Beat together slowly or the sugar will puff up and coat everything in your kitchen in a fine, snowy dust.  Using a shield and/or a tea towel helps keep the dust down.

2. Grate the orange peel, careful not to grate down through the white bitter pith, and add to the sugar and butter mixture.

3. Roll the orange to release the juice, cut in half and squeeze into the frosting mixture.  If your orange has seeds, squeeze the juice into a bowl then remove the seeds before adding to the mixture.

4. Add extra sugar if needed until the frosting is stable but easily spreadable.

5. Pillow onto your cake (try this Simple Yellow Cake) and spread into a rustic but beautiful mess.

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