Name: Easy Orange Buttercream
Total time: 30 min
Yield: Makes 1 1/2 cups, enough for 12 cupcakes
Ingredients: 10 tablespoons unsalted butter, softened; 3/4 teaspoon grated orange zest; 1 1/4 cups confectioners' sugar (5 ounces/142 grams); Pinch table salt; 2 teaspoons orange juice; 1/2 teaspoon vanilla extract; 1 tablespoon heavy cream

Why This Recipe Works

Our easy buttercream recipe is made with just butter, sugar, flavorings, and a touch of cream. It can be made ahead of time and refrigerated, but must be brought to room temperature to soften before serving.

Before You Begin

Any of the buttercream frostings can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.

Instructions

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add orange zest and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add orange juice, vanilla, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.