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Orange Cream Cheese Icing Recipe-8788

Photo by: Mark Shapiro
Comments: 0


As I was developing recipes for this book, I realized that I had to have an orange cream cheese icing. The orange flavor is great complement to many of the cupcake flavors in this book.

Yield: Makes about 2 cups (500 mL), enough to frost 16 or more cupcakes


  • 4 oz (125 g) cream cheese, at room temperature
  • ½ cup (125 mL) unsalted butter, at room temperature
  • Pinch salt
  • 2½ cups (625 mL) confectioner’s (icing) sugar, sifted
  • 2 tsp (10 mL) grated orange zest
  • 2 tsp (10 mL) orange-flavored liqueur


1. In a bowl, using an electric mixer on medium-high speed, beat together cream cheese, butter and salt until creamy. With mixer on low speed, beat in confectioner’s sugar, ½ cup (125 mL) at a time so that the sugar doesn’t fly all over the place. Increase speed to medium-high, beating until light and fluffy. Add orange zest and liqueur, beating until mixed.

2. This frosting is on the soft side, so before frosting cupcakes, refrigerate it for 30 to 60 minutes to firm it up. Spread frosting over cooled cupcakes and refrigerate until ready to serve or for up to 1 day.


Transfer frosting to an airtight container and refrigerate until ready to use or for up to 2 days.

© 2005 Julie Hasson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 2 tablespoons.

199kcal (10%)
9mg (1%)
0mg (1%)
75mcg RAE (2%)
23mg (8%)
42mg (2%)
5g (25%)
8g (13%)
0mg (0%)

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