Quick and Easy Orange Buttercream

Preparation info
  • Makes

    5½ cups

    • Difficulty


Appears in

By James Peterson

Published 2009

  • About

Professional-style buttercreams, made with a bombe (hot sugar syrup beaten into egg yolks,) or Italian meringue (hot sugar syrup beaten into egg whites), have the advantage of being satiny smooth. But because both of these require using soft ball-stage sugar, a step many of us don’t want to fuss with, homemade-style buttercream, made simply by beating butter with confectioners’ sugar, offers a tempting alternative. Homema