Orange Cream Cheese Frosting

When it comes to cake, I’m just here for the frosting.  I mean I like cake…but mostly because it makes frosting taste better!  This frosting so delicious and easy you’ll wonder why you ever cracked open a tub of that stuff they sell next to the box mixes.

This makes a lot of frosting, enough for 48 cupcakes.  If you are only making 24 cupcakes or perhaps one 8- or 9-inch round cake, I recommend that you halve the recipe.

  • 10 cups powdered sugar
  • 2 pounds (4 – 8-oz packages) cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • zest of one orange
  • 1 tablespoon freshly squeezed orange juice

Note: I like the sweet citrus flavor of orange with the tang of the cream cheese.  If you prefer a more traditional cream cheese frosting, substitute vanilla for the orange juice and leave out the zest.

In a mixer fitted with a paddle attachment, cream together the room temperature butter and cream cheese.

Add 6 cups of powdered sugar, freshly grated orange zest and 1 tablespoon orange juice.

Beat until smooth.

Add the remaining 4 cups of powdered sugar.

Hmmm, looks like some of it missed the bowl.  Oh well.  Beat until it is creamy and good for spreading.

Done and Delish!


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