A simple orange and lime flavoured buttercream frosting. Made with only 5 simple ingredients, this recipe not only takes less than 5 minutes to make, but it’s also super simple and tastes absolutely delicious!
I love the appearance of this buttercream frosting. The zest of the fresh orange and lime can be seen running through the icing once it has been piped, making it look like a funfetti cake with sprinkles running through. When really it’s just the natural colours from the fresh citrus fruit running through it.
This follows the process of my simple buttercream frosting recipe. To start, 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 and mix well. With buttercream you can’t overmix, so give it a good mix until it’s nice and smooth. Then gently stir through the fresh zest of the lime and orange.
This is the perfect consistency for piping: it is thick, but creamy and completely delicious. If you are piping, try not to hold the bag for too long as the thermal heat from your hand can melt the icing. I love to pile this high on top of my Lemon & Lime cupcake for the ultimate St. Clements bake.
I like to pipe this on. The icing in this recipe is thick enough to hold its own shape which makes it perfect for piping. But if you prefer then you can just spread this on the top of your bake with a butter knife or the back of a spoon.
I only make a small batch of these as they’re best enjoyed on the same day as baking. Any leftovers can be stored in a cool dry place for up to 4 days.
Ingredients
- 3 oz / 85 g Unsalted Butter
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Milk
- Zest of 1/2 Fresh Lime
- Zest of 1/2 Fresh Orange
Instructions
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar 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 milk and follow the steps above.
- Do not be afraid to overmix, you want this to be nice and smooth.
- Lastly, stir through the fresh orange zest and soft lime zest.
- This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design.
Notes
I like to make smaller batches of these as they are best eaten fresh. However if you would like a larger batch you can double or triple the recipe. These are best eaten fresh on the same day, but any leftovers can be stored in an airtight container in the fridge for up to 1 week.
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