This Orange Creamsicle Buttercream tastes just like a frozen creamsicle and is perfect on graham crackers, sugar cookies and cakes!
I’m back with ANOTHER vanilla bean recipe. I just cannot get enough.
One of my favorite childhood drinks was a homemade Orange Julius. We made them at home with frozen orange juice concentrate, milk, sugar, ice, and vanilla. The vanilla is what makes this drink special.
Now, I realize it might be a little confusing that I am talking about an Orange Julius and calling this recipe Orange Creamsicle Buttercream. They have the same flavors and I feel like Orange Creamsicle is more recognizable. Am I wrong? Do people know about Orange Juliuses? Julius’s? Julius’? Juliui?
Now I’m confused and in need of a grammar lesson.
Frosted graham crackers are a perfect little treat. The graham crackers make a perfect base because they aren’t too sweet, which is a good thing with a super sweet frosting.
Feel free to use the frosting on cake, too. This recipe makes about two cups of frosting which is plenty for a 9 x1 3 cake.
- 1 teaspoon vanilla bean paste
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon orange zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons milk or cream
- In a large bowl, blend all ingredients except milk together using an electric mixer. Add milk in one tablespoon at a time until desired consistency is reached.
- Spread on cake, cupcakes, cookies or graham crackers.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He loved this orange creamsicle frosting too. I was surprised, because he’s more into all things traditional. I told him how shocked I was that he liked it, and he said “Well, don’t get me wrong, I like plain vanilla frosting better.” He was probably worried that my next concoction would be really off the wall.