Bright, creamy, and bursting with citrus flavor—this Citrus Cream Frosting adds a dreamy twist to any dessert.

Citrus Cream Frosting is like sunshine in a bowl—bright, buttery, and bursting with flavor. The combination of blood orange juice and almond extract gives this citrus cream frosting a refreshing twist with just the right balance of bright and sweet.

Why You’ll Love This Recipe

• Light, whipped texture that spreads and pipes beautifully
• Bright citrus flavor from fresh blood orange juice
• A hint of almond extract adds depth and balance
• Perfect pairing for cakes, cupcakes, cookies, and more
• This citrus cream frosting is easy to make with simple ingredients
• A fresh twist on traditional buttercream frosting

Ingredient Notes

• Salted butter adds balance to the sweetness and saves a step if you don’t want to add extra salt.
• Powdered sugar should be sifted for the smoothest texture—no clumps here.
• Fresh blood orange juice gives this citrus cream frosting its vibrant flavor and color; bottled juice won’t deliver the same punch.
• Almond extract enhances the citrus without overpowering it—start with a teaspoon and adjust to taste.
• A bit of orange zest is optional but adds an extra layer of citrus aroma and flavor.

Before You Make

Can I use bottled orange juice instead of fresh blood orange juice?
Fresh juice is best for both flavor and color. Bottled juice can work in a pinch but may taste flat or overly sweetened.

Do I need to sift the powdered sugar?
Yes, for the fluffiest and smoothest citrus cream frosting, sift your powdered sugar to avoid any lumps.

Can I make this frosting ahead of time?
Absolutely. Store it in an airtight container in the fridge for up to 5 days. Let it come to room temperature and rewhip before using.

Citrus Cream Frosting

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) salted butter, softened
• 4 cups powdered sugar, sifted
• 3–4 tablespoons fresh blood orange juice (strained for no pulp)
• 1/2 teaspoon blood orange zest (optional, for more citrus pop)
• 1 teaspoon almond extract
• Pinch of salt (only if using unsalted butter)

Instructions

1. In a large mixing bowl, beat the softened butter on medium-high speed until light and creamy (about 2–3 minutes).
2. Add half the sifted powdered sugar and beat until smooth.
3. Add remaining sugar, 3 tablespoons blood orange juice, almond extract, and optional zest. Beat on low to combine, then increase speed to medium-high and beat for 3–5 minutes until fluffy and smooth.
4. If the frosting is too thick, add the remaining tablespoon of juice. If too thin, add a few tablespoons of powdered sugar.
5. Use immediately or store in the fridge, bringing to room temp and rewhipping before using.

FAQ

What desserts pair best with citrus cream frosting?
Vanilla cake, lemon cupcakes, sugar cookies, and even chocolate cake pair beautifully with this bright, tangy frosting.

Can I use unsalted butter instead of salted?
Yes—just add a pinch of salt to balance the sweetness.

Can I freeze citrus cream frosting?
Yes, freeze for up to 2 months. Thaw in the fridge overnight, then rewhip for best texture.

Will this hold up for piping?
Yes, it’s sturdy enough to pipe swirls, rosettes, or borders—just chill slightly if it gets too soft.

Does it need to be refrigerated after frosting a cake?
Only if it will sit out for more than a day or if your environment is very warm. Otherwise, it’s fine at room temp for several hours.

Sprinkle of Fun

Host a Mimosa Brunch and turn your kitchen into a citrus celebration! Set up a mimosa bar with champagne or sparkling water, fresh juices (like blood orange, mango, and peach), and fruit garnishes. Pair it with a cupcake bar where guests can frost their own treats using this Citrus Cream Frosting, then top with sprinkles, zest, or candied citrus. It’s a make-your-own moment that’s bright, playful, and totally brunch-worthy.