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sugar cookies decorated like creamsicles with orange flavored buttercream frosting

Creamsicle Orange Flavored Buttercream Recipe

Kick up the taste of your buttercream sugar cookies with fresh orange flavored buttercream. This perfectly sweet & tart icing compliments vanilla sugar cookies and tastes like your favorite creamsicle treat.
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Course: Dessert
Cuisine: American
Keyword: Creamsicle Buttercream, Orange Flavored Buttercream
Prep Time: 1 hour
Mixing Time: 5 minutes
Total Time: 1 hour 5 minutes
Author: Leah Buehler

Equipment

  • Stand Mixer with Paddle Attachment
  • Measuring Cups & Spoons
  • Rubber Spatula
  • Three 12" Icing Bags
  • Two Wilton #12 Tips
  • One Wilton #10 Tip
  • Two Small Mixing Bowls
  • Plastic Wrap
  • 9" Angled Flat Spatula
  • Palette Knife optional but highly recommended as it makes smoothing buttercream much easier

Ingredients

  • 4 sticks room temperature unsalted butter 2 cups
  • 2 lbs. powdered sugar plus one cup powdered sugar
  • 1 tbsp. vanilla extract
  • 6-7 tbsp. orange juice without the pulp room temperature or slightly warmed in microwave
  • orange gel food dye
  • brown gel food dye
  • 1/2 tsp. LorAnn Super Strength Orange Cream Oil optional, see section above for where to purchase
  • 24 oval shaped sugar cookies baked and cooled

Instructions

  • Beat the room temperature butter on medium-high speed for about two minutes, until it is creamy and lighter in color.
  • Add in the powdered sugar. Using the rubber spatula, mix the sugar with the butter a bit before turning on the mixer. This helps prevent a kitchen covered in powdered sugar. Mix on low for about 30 seconds, or until just combined.
  • Add in the tablespoon of pure vanilla extract and six tablespoons of room temperature orange juice. Mix on low. I prefer a consistency of smooth peanut butter for my buttercream icing. Add in another tablespoon of orange juice if needed.
  • Optional - If you want a stronger orange flavored buttercream, add in a half teaspoon of LorAnn Super Strength Orange Cream Oil. I find that this is not needed with the amount of orange juice in the recipe but you may want a stronger orange flavored buttercream. Do not add more than seven tablespoons of orange juice, otherwise it will not crust.
  • Once you have achieved your desired consistency, divide the buttercream up into three bowls, one bowl will be the stand mixer bowl. The stand mixer should have about 2/3 of the frosting, with the other third distributed between the two other bowls. Color the buttercream in the mixing bowl a light orange. Color one of the smaller bowls a light brown. Leave the other bowl undyed.
  • Set up an icing bag with a Wilton tip #12 and put orange buttercream into it until the max fill line. Place a piece of plastic wrap over the rest of the orange buttercream so it doesn't crust. You will return back to it when you run out of orange in the icing bag.
  • Set up another icing bag with a Wilton tip #12 and put the white buttercream frosting into it. Again, use plastic wrap to cover any leftovers.
  • Set up the last icing bag with a Wilton tip #10 and put the light brown buttercream into it.
  • Use the light brown icing to pipe the popsicle stick.
  • Use the white icing to pipe the bottom of the creamsicle.
  • Use the orange icing to pipe the rest of the creamsicle.
  • Use the palette knife or angled flat spatula to smooth the frosting.
  • Use the 9" angled flat spatula to carve out two indentations into the creamsicle.

Notes

See step-by-step photo series tutorial below for decorating creamsicle sugar cookies.
Store in an airtight container on the counter for a few days, otherwise freeze in the airtight container until ready to eat.