Cream cheese and orange icing recipe

Cream cheese and orange icing recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Cream cheese icing

This creamy icing, with orange zest is simply delicious on carrot cake and topped with chopped walnuts. It also works well on Chelsea buns, walnut cakes or apple traybakes.

49 people made this

IngredientsServes: 50

  • 85g soft cream cheese
  • 2 tablespoons butter, softened
  • 1 teaspoon orange zest
  • 2 tablespoons fresh orange juice
  • 300g icing sugar
  • 100g chopped walnuts

MethodPrep:10min ›Ready in:10min

  1. Beat cream cheese, butter, orange zest and orange juice until creamy. Beat in icing sugar until blended and smooth.
  2. Spread about 1 1/2 teaspoons per biscuit or cupcake. Sprinkle with chopped walnuts.

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Reviews & ratingsAverage global rating:(80)

Reviews in English (61)

by stephkoch1

The flavor of this icing was quite good - the orange really adds a nice zip. However, it's quite thin. It's not the consistency I was hoping for when I think of cream cheese frosting. I added some more cream cheese, and that helped. Just keep in mind that this is very sugary - not butter or cheese based like many.It would definitely be great for icing cinnamon rolls or drizzing over a bundt cake..but the texture just didn't work well for frosting an entire cake.-08 Sep 2005

by CC<3's2bake

This turned out good in the end, but needed a little tweaking. I followed the recipe, but stopped at 2 cups of sugar and 1 tbsp of orange juice. At that point, it was plenty sweet enough and adding the rest of the juice would have made it too runny. It still needed more flavoring though, so I added another 1/2 teaspoon of zest. The yield was substantially shy of 3 cups, and I can't see leaving out the 1/2 cup of sugar affecting that outcome. Good to know if you are expecting or needing the full yield. I would make this again, but may try increasing the cream cheese and using orange juice concentrate instead of juice.-20 Sep 2010

by Lolis Hernandez

I give 4 starts to this recipe due to don't need the 2 cups & a half of confectioners sugar only 1 cup & a half, and need 1/4 butter, I cover a layer orange cake.-21 Mar 2008

    • 2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cardamom
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 2 cups sugar
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1 tablespoon grated orange peel
    • 4 large eggs
    • 1 cup sour cream
    • 1/2 cup whole milk
    1. Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.
    2. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
    3. Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)

    Orange Buttermilk Cake with Orange Cream Cheese Frosting

    I was just talking to one of my best childhood friends, Steffi, from Germany. Talking to her got me thinking about many of the things I miss from back home in Europe. One small, but fond item that came to mind was triggered by seeing a jug of buttermilk in my fridge. Germany makes the best flavored milk drinks (Mueller Milch), including flavored buttermilk. You can go into any grocery store in Germany and find pint-sized cartons of delicious flavored buttermilk – all kinds of different fruity flavors. (German buttermilk tastes significantly different than what you buy over here in the U.S.. It’s much milder for one thing.) I used to love getting a carton of cold, refreshing berry or citrus-flavored buttermilk and drinking it in the car on the way home from a grocery trip. So, I was looking at this jug of buttermilk in my fridge today, craving that fruity buttermilk from Germany. I was in the mood for something sweet and fresh. My eyes next caught hold of some oranges I had on the bottom shelf. Buttermilk and oranges…oh, yes! While I was tempted to just make a sweet orange buttermilk drink like the kind I would buy in Germany, I decided to go a different direction. Within 5 minutes I was whipping up a new creation: an Orange Buttermilk Cake with Orange Cream Cheese Frosting!

    The buttermilk cuts down on fat while adding a refreshing tang and creating a moist and tender crumb. Two whole tablespoons of fresh orange zest are nestled within the cake and the cream cheese frosting incorporates freshly squeezed orange juice and orange marmalade. Can you spell d.i.v.i.n.e.?

    Before we get started, let me also add that you can make three alternative versions of this cake: Lemon, Lime, and Grapefruit. Simply substitute the zest, juice, and marmalade accordingly. Isn’t this fun?

    Combine the sugar and eggs. Whisk until combined. Sift the flour, baking powder and salt in a separate bowl.

    Zest an entire orange. Add the zest and vanilla extract to the sugar mixture and whisk until combined. And the buttermilk and whisk to combine. Add the melted butter and whisk to combine.

    Add the flour mixture to the wet mixture and carefully whisk just until combined. Careful not to over-whisk or the cake will be dense and heavy. Place a sheet of foil or parchment paper over the cake pan and press down to get the indentation. Cut just inside of the circle indentation to get a good fit. Place the circle cutout in the bottom of the cake pan. Carefully butter the top of the foil or parchment paper and the sides of the pan. Pour the batter into the cake pan and smooth the top with a rubber spatula.

    I use the hand-forged aluminum pan from Magic Line, made in the USA. Love it!

    Bake the cake at 350 F for 30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for 30 minutes before removing it and placing it on a wire rack. Invert the cake from the cake pan and allow the cake to cool completely. Using a large serrated knife, cut the cake in half and carefully place the layers next to each other.

    Squeeze the juice from the orange you zested. To make the orange cream cheese frosting, combine the cream cheese, butter, orange marmalade, orange extract, and orange juice. Beat with an electric mixer until combined and smooth. Add the powdered sugar and continue to beat until combined and smooth. This orange cream cheese frosting is out of this world!

    Spread some orange marmalade on the bottom layer of the cake. Spread 1/4 of the cream cheese over the marmalade. Invert the top layer and place it over the bottom layer. Carefully transfer the cake to a cake saver and frost it with the remaining cream cheese frosting.

    Best Orange Cream Cheese Frosting (with Grand Marnier Liqueur)

    The other day I made a pumpkin carrot cake, as I often do, but this time I made it in a 2 layer cake form. I added a little less white and brown sugar, omitted the coconut and only added two dashes of cinnamon. For some reason, I thought about flavoring the cream cheese frosting with orange. This is probably because I found frozen orange zest that needed to be used!

    You could actually switch out the orange for any citrus flavor. Use lemon rind, lemon liqueur and lemon oil for a lemon frosting! There are so many possibilities. You can also add the frosting to this moist pineapple carrot cake, too!

    You may also enjoy this Whole Orange Cake

    If you love orange flavored desserts, I really think you’ll be smitten with this frosting! Try it on vanilla cupcakes, a carrot sheet cake, or any other way you use cream cheese frosting.

    Let’s just say it passed the taste test from me, my husband and lots of neighbors.

    For the Cake

    • 1/2 cup cream cheese
    • 1 cup sugar
    • 2 large eggs
    • 3 tbsp orange zest
    • 1/2 cup orange juice (fresh squeezed from about 2 oranges)
    • 2 cups flour
    • 2 tsp baking powder
    • 1/2 tsp salt

    For the Glaze

    • 3/4 cup powdered sugar
    • 2 tablespoons Barlean's Seriously Delicious™ Total Omega® Orange Crème
    • 1/2 tsp vanilla extract
    • 1-2 tbsp milk
    • Extra orange zest to sprinkle

    Orange Cupcakes with Cream Cheese Frosting Recipe

    • Yield: 12 cupcakes
    • Prep Time: 30 minutes
    • Cook Time: 25 minutes
    • Serving: For Family

    Homemade Orange Cupcakes with Cream Cheese Frosting


    • For 1st Mixture:
    • Egg whites - 03
    • Cream of tartar - 1/4 (one-fourth) teaspoon
    • Ingredients for 2nd mixture (Dry mixture)
    • All-Purpose Flour - (Maida) 2 cups
    • Baking powder - 1 tablespoon
    • Baking soda - 1/4 (one-fourth) teaspoon
    • Orange jelly crystals - 2 tablespoons
    • Salt - a Pinch
    • Caster Sugar - (powdered sugar) 1 +1/4 cups
    • Ingredients for 3rd mixture (Wet mixture)
    • Butter - melted, 2 ounce
    • Cooking Oil - 1/4 (one-fourth) cup
    • Egg yolks - 03
    • Fresh orange juice - 1/4 (one-fourth) cup
    • Orange essence - 1/2 (half) teaspoon
    • Sour cream - 1/2 (half) Cup
    • Warm water - 1/2 (half) Cup
    • Orange food coloring - few drops
    • Ingredients for Cream Cheese Frosting:
    • Cream cheese - One package of 8 ounce, room temperature
    • Butter - 2 tablespoons, room temperature
    • Shortening - 1 tablespoon
    • Vanilla Essence/Extract - 1 teaspoon
    • Confectioner’s sugar - or Icing Sugar, 1 & 1/2 cups add more to reach desired consistency
    • Fresh Orange zest - 2 teaspoons, finely grated, plus for topping (optional)
    • Orange food coloring - (optional), few drops


    Orange Cream Cheese Pound Cake with Passion Fruit Icing

    Preheat the oven to 350°. Butter and flour two 8 1/2-by-4 1/2-inch loaf pans. In a medium bowl, whisk the flour with the baking powder and salt.

    In a large bowl, using a handheld electric mixer, cream 2 sticks of the butter with the cream cheese at moderate speed. Add the sugar and orange zest and beat until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well between additions. Beat in the vanilla. Add the dry ingredients and beat at low speed until blended. Add the sour cream and beat until smooth. Divide the batter between the prepared pans and smooth the surfaces.

    Bake the pound cakes for about 1 hour, or until the tops are golden and cracked and a toothpick inserted in the centers comes out clean. Let cool in the pans for 15 minutes, then turn the pound cakes out onto a rack and set them right side up to cool completely.

    Cut the passion fruits in half and scrape the seedy fruit into a strainer set over a bowl. Press the fruit with the back of a spoon discard the seeds. Melt the remaining 1/2 stick of butter in a small saucepan. Add the confectioners' sugar and passion fruit juice cook over very low heat, stirring, until smooth. Drizzle the icing over the cakes, letting it drip down the sides. Let the icing set, then slice the cakes and serve.


    Combine flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside.

    In large mixing bowl, beat sugar, oil and eggs until well combined. Stir in cereal, orange peel and vanilla. Add flour mixture, zucchini and nuts. Mix well.

    Spread evenly in a rectangular glass baking dish (1 1/2 qt. to 2 qt. size). Bake at 325 degrees F for 35 minutes or until center tests done. Cool completely and top with Orange Cream Cheese Icing.

    ICING: In small mixing bowl, beat cream cheese, butter, orange juice and peel until light and fluffy, and of good spreading consistency. If mixture is too thick, add 1 to 2 tsp. milk to mixture. Spread on cooled cake.

    Garnish Ideas for Orange Cupcakes

    Now here’s where the fun comes in. The possibilities are of course, endless. I didn’t have orange sprinkles, but that would be really festive. What I did have was pearly non-pareils and they were so pretty.

    I also used small orange curls and tiny little wedges of orange (you would only want to do that right before serving – no longer than an hour before). And, you can never go wrong with a little mint leaf. Oh, and sanding sugar. It gives your orange cupcakes a little sparkle. Here’s a whole list of ideas:

    • orange curls
    • orange slices (little wedges)
    • mint leaves
    • mini edible orange butterflies (these are awesome!)

    If you love mini cupcakes (and who doesn’t?) you’ll want to make These. Carrot Cake Cupcake Mini’s are perfect when you want to offer something sweet that’s just a couple of bites.

    This recipe made our top 10 of annual favorites. Click over here to see them all.

    How to make no butter cream cheese frosting

    This cream cheese frosting is a favourite with my children. It&rsquos not too sweet and not too heavy since it&rsquos basically a combination of cream cheese, double cream (whipping cream with at least 36% fat content in the US), icing sugar and flavourings of your choice.

    For this cranberry cake I flavoured my frosting with the juice of one clementine and 1 tablespoon of Cointreau, orange flavoured liqueur.

    The method for this frosting is dead simple. Simply combine all ingredients in a bowl and whip until stiff. In the US whipping cream is lower in fat than here in the UK, so I would recommend whipping the cream cheese with icing sugar lightly and whipping cream separately. Then fold the whipping cream into the cream cheese. This will prevent cream cheese from splitting.

    Watch the video: Νηστίσιμο οικονομικό Γλυκάκι Νηστίσιμη Χιονούλα - Amazing Vegan Dessert with Coconut Cream (May 2022).