A simple buttercream frosting infused with orange blossom extract, honey and fresh orange zest. The perfect summer twist on a classic buttercream.
To make this, start to make a basic buttercream frosting. Mix the unsalted butter in an electric mixer until creamy. Next, add the icing sugar in two batches. I always recommend stirring the icing sugar with a spoon before using an electric mixer. This helps to prevent an icing sugar cloud explosion! Add the milk with the second addition of icing sugar. After everything is fully mixed together, add the orange blossom extract and honey. Give everything a mix until fully combined. With buttercream you can’t overmix, so blend on high until you have a nice smooth texture. To make this I used acacia runny honey, but you can use any type of runny honey that you prefer. As with any flavour additions, start slow and taste test along the way. Adding extra as you like. I’ve added enough to give this icing a nice subtle flavour, nothing too overpowering. When well mixed, stir through the fresh orange zest with a spoon. Again, adding as much as desired.
I placed this on top of an orange vanilla cupcake. Made with fresh orange zest and vanilla extract. This helps to perfectly compliment the frosting and helps to add to the summer season flavours.
This buttercream is thick enough to be piped, but if you prefer then you can add a tablespoon of icing to each cake and using a palette knife or butter knife, ‘smear’ it to the top of the cake. I chose to pipe this on top of my cake using a Wilton 2D piping nozzle. I’ve also added a sprinkle of fresh orange zest for the perfect finishing touch and final touch of flavour.
Ingredients
- 3 oz / 85 g Unsalted Butter
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Milk
- 1/4 teaspoon Orange Blossom Extract
- 1/4 teaspoon Honey
- 1 teaspoon Fresh Orange Zest, plus extra for decoration - optional
Instructions
- Bring the unsalted butter to room temperature
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy
- Add half of the sieved icing sugar and milk to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer
- Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth
- Place the orange blossom extract and honey and blend together well. Adding a little at a time, and taste testing along the way. Increasing the amount until you've reached your desired flavour
- Stir through the fresh orange zest
- When everything is blended and smooth, apply to your cooled cake. This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design
Notes
This is best piped onto a cake straight away. Any leftover icing can be stored in an airtight container in the fridge for up to a week. Once piped onto cakes, it can be stored in an airtight container in a cool, dry place for up to 3 days. However, this is best eaten on the same day or as close to the same day as possible.
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