Orange curd buttercream is one of my two favorite recipes for creating a delicious and delightful orange flavored buttercream.
My other favorite recipe, which I’ll post sometime soon, is flavored with orange zest and freshly squeezed orange juice. Both recipes are delicious and both have their advantages depending on intended use.
If you’re already making orange curd as a filling for your cupcakes or cake then it’s super easy to use it as a flavoring agent for your buttercream.
Its beautiful bright orangey-yellow color results in a buttercream that’s naturally colored and equally bright and beautiful. But, if you plan on using gel food colors then you may want to use the juice and zest recipe as it only has a hint of orange color.
If you plan on doing detailed piping, especially with small round tips or closed star tips then this orange curd buttercream frosting is ideal since there’s no zest to clog the tips.
Do keep in mind that since the orange curd is made with egg yolks, cakes and cupcakes frosted with this buttercream are best stored in the fridge until close to serving time.
Making Orange Curd Buttercream Frosting
With just four ingredients this buttercream whips up like a dream.
The silky smooth orange curd provides most of the flavor but the addition of pure vanilla extract completes it.
This buttercream pipes beautifully. If you’re wondering, the cupcake shown was piped with a Wilton 2D closed star tip.
- 1 cup butter
- 4 cups icing sugar
- 8 tablespoons orange curd
- 1 tablespoon vanilla extract
- Cream the butter with your hand held or stand mixer.
- Add 1 cup of icing sugar and mix followed by two tablespoons of orange curd.
- Repeat until all ingredients, including the vanilla, have been included.