Orange Buttercream Frosting

Preparation info

  • Difficulty


  • Makes

    4 cups

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Originally, I made this delicious, fluffy, and creamy frosting for my Tangelo Orange Cake with Blueberries, but I soon discovered that it’s also a perfect topping for plain pound cake, angel food cake, and chocolate cake. It’s vegan and delicious, so you might want to use it for a vegan cake, too.


  • 1 tablespoon grated orange zest, from about 1 orange
  • 1 cup freshly squeezed orange juice (from about 2 sweet oranges; I like to use tangelos, Honey bells, or Valencia), including the pulp
  • ¾ cup trans fat-free organic shortening
  • ½ cup organic trans fat-free buttery spread (I like to use Earth Balance® brand)
  • 4 cups confectioners’ sugar, sifted
  • ¼ teaspoon pure orange extract
  • 2 tablespoons plain whole soy milk


  1. Measure the orange zest and the orange juice into a small pot. Set the pot on the stove over medium heat. Cook at a low boil for about 15 minutes, occasionally moving the pot in a circular motion, until the juice reduces to about cup and has a syrupy consistency.
  2. Measure the shortening and the buttery spread into a large mixing bowl. Using a hand mixer, beat it at medium speed for about 30 seconds, until the mixture is creamy and well combined, stopping once or twice to scrape the sides of the bowl with a rubber spatula. Add the sifted confectioners’ sugar, the reduced orange juice, the orange extract, and the soy milk. Continue mixing on medium speed for about 2 minutes, stopping two to three times to scrape the sides of the bowl with a rubber spatula, until the mixture is fluffy and the confectioners’ sugar is completely mixed in.