Orange Cream Cheese Frosting Recipe -
Orange Cream Cheese Frosting Recipe

Orange Cream Cheese Frosting

Recipe by  

"Great on Carrot Walnut Cookies (see recipe)."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings


  1. Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
  2. Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
  3. Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2010

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.

Most Helpful Critical Review
Aug 08, 2006

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.

Mar 21, 2008

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.

May 24, 2007

Simply perfect for Carolyn's Orange Rolls, from this website, and the orange zest was wonderful! I left out the nuts and added 1/2 teaspoon vanilla; other than that, the recipe was perfect for me. I will use this on other desserts and will try it with nuts too.

Nov 12, 2010

did all but the walnuts and used it on pumpkin ginger muffins.... and a little on a cinamon raisin bagle - both yuuuumy!

Nov 04, 2010

Great recipe! I gave it 4 stars because I had to change a lot, but with my changes I'd give it 5 stars! I doubled the cream cheese and the orange zest, halved the orange juice and also added an extra cup of confectionery sugar because it was too runny (probably because of the extra cream cheese). We will definitely make this again! Very yummy!

Nov 16, 2010

I like that this calls for fresh juice and zest and not extract, which can sometimes completely overwhelm white frostings. Like other reviewers, I found it lacking some in the orangey department, but nothing that a little extra zest didn't remedy. The walnuts add a welcome crunch, too, especially on pumpkin spice cake.

Oct 20, 2010

I dyed it orange =)


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  • Calories
  • 45 kcal
  • 2%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 8 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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