Chocolate Orange Buttercream
This decadent dark chocolate orange buttercream is packed with citrus flavor! It's made fresh orange zest and packed with citrus flavor.
Servings: 5 cups
Calories: 1003kcal
Ingredients
Chocolate Orange Buttercream Frosting
- 1 1/2 cups (3 sticks) unsalted butter, room temperature 339g
- 1 1/2 tsp orange emulsion or orange extract 7g
- 2 Tbsp fresh orange zest - about 1 large orange 18g
- 1/2 tsp fine salt 3g
- 3 cup powdered sugar 375g
- 1 cup dark or Dutch-processed cocoa powder 100g
- 1/2 cup heavy whipping cream, room temperature 115g
- 2 cups milk or dark chocolate, melted and cooled 340g
Instructions
Chocolate Orange Buttercream Frosting
- Beat 1 1/2 cups of unsalted butter on a medium speed for 30 seconds with a paddle or whisk attachment until smooth.
- Mix in 1 1/2 tsp orange emulsion or extract, 2 Tbsp fresh orange zest, and 1/2 tsp salt on a low speed.
- Slowly mix in 3 cup powdered sugar and 1 cup dark cocoa powder on a low speed. Add 1/2 cup of heavy cream halfway through adding the powdered sugar to make it easier to mix. Scrape the sides and bottom of the bowl as need with a rubber spatula.
- Pour in 2 cups of cooled, melted chocolate. Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar. Repeat until the right consistency.
- Stir by hand with a rubber spatula to get the frosting SUPER smooth. Then cover the plastic wrap and set aside until you're ready to use it. This frosting tastes delicious on cupcakes, layer cakes, macarons, and cookies.
Video
Notes
Yield: 5 cups of frosting
1 batch of frosting is enough to fill and frost a seven- or eight-inch layer cake, or frost about 3 dozen cupcakes.Making This Chocolate Orange Frosting in Advance and Storage Tips:
- Make this chocolate orange buttercream ahead of time or save any leftover frosting! It can be stored in an airtight container at room temperature for 1-2 days, in the fridge for up to a week, or in the freezer for up to 3 months.
- Be sure to give it a good stir once it thaws to room temp to get the consistency nice and smooth again.
- A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
- If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Nutrition
Serving: 1 | Calories: 1003kcal | Carbohydrates: 93g | Protein: 9g | Fat: 69g | Saturated Fat: 42g | Polyunsaturated Fat: 22g | Cholesterol: 181mg | Sodium: 296mg | Fiber: 5g | Sugar: 78g