This lemony buttercream frosting is a great alternative to sweeter plain buttercream.
Adjust with additional orange juice if needed to reach desired consistency.
When making frosting, it’s always good to start with a little less liquid than called for.
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Thin the frosting with orange juice or a splash of milk.
Best Uses for Lemon-Orange Buttercream Frosting
Wondering how best to use lemon-orange buttercream frosting?
These cakes, cupcakes, and dessert bars make the perfect pairing.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
To prepare this frosting in advance, make and refrigerate in an airtight container for up to 1 week.
Bring to room temperature and re-whip if needed before using to restore its fluffy consistency.
you could also freeze the buttercream in an airtight container or freezer-safe bag for up to 3 months.
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Thaw in the refrigerator overnight and bring to room temperature before re-whipping as needed.
Add powdered sugar and juices:
Gradually add powdered sugar alternately with lemon juice and 5 Tbsp.
fresh orange juice, beating at low speed until blended after each addition.
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Finish frosting:
Add up to 1 Tbsp.
additional fresh orange juice, 1 tsp.
at a time, until desired consistency is reached.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Frequently Asked Questions
Yesfeel free to add food coloring to this frosting as desired.
Opt for gel colors for the most vibrant color without thinning the texture.
Once whipped, this buttercream is fluffy and stable for piping and decorating cakes or cupcakes.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Then whip until it comes together.
