An easy alternative to plain chocolate, this chocolate orange frosting is ready in minutes and made with fresh orange zest, rich cocoa, and butter. It's a great buttercream to jazz up a plain cake, but especially good as a topping for chocolate orange cake!
If you want more orange, check out our cranberry orange shortbread cookies, whip up a batch of orange curd (a perfect pairing!), or make a beautiful and bright blood orange margarita.
Ingredients
Ingredient Notes and Substitutions
- Powdered sugar: also called icing and confectioner's sugar. This shouldn't be switched out for other types of sugar.
- Orange: if you can get an unwaxed organic orange, that's ideal, because you're using just the zest here. Wash it well in warm water before using regardless to avoid any waxy taste.
- Cocoa: any kind of cocoa powder can be used (make sure it's pure cocoa, not hot chocolate drink mix). Dutch process will add a stronger chocolate taste and natural will be a little lighter.
- Make it dairy-free: use a good plant-based butter and milk. We recommend Miyoko's or another stick/block type.
Method
Step 1: add the butter and orange zest to a mixing bowl.
Step 2: mix until light and fluffy, a couple of minutes.
Step 3: add the sugar and cocoa.
Step 4: mix on low speed to combine, then beat in the milk a tablespoon at a time to reach your desired consistency. Mix in the vanilla and it's ready to use.
Top Tips
- Sub other orange types: Navel is easiest because it has a nice thick peel, but you could use an orange like Cara Cara or blood orange. Even clementines and mandarins will work if you're careful!
- Don't add the pith: you want only zest, the orange bit of the skin, and no pith (the white part). The pith is bitter and will add an unpleasant note to the frosting.
- Mix very well: it's a little harder to test because of the added cocoa, but you usually want to mix until you can't feel the sugar anymore when rubbing some frosting between your fingers. A couple minutes should be fine.
How to Store
Storage: keep in a sealed container in the fridge for up to a week.
Freezing: transfer the frosting to an airtight container and freeze for up to three months. Thaw in the fridge overnight and give it a quick mix again before using.
FAQ
What is the difference between chocolate ganache and frosting?
A ganache is made with melted chocolate, cream, and any added flavourings. It's usually thicker than frosting and used for fillings and truffles (but can be whipped!) while frosting is good for piping. Frosting is usually made with butter and powdered sugar.
Which is better, ganache or frosting?
Frosting is sweeter than ganache, so it's ideal for topping a cake if you have a sweet tooth, or if the cake isn't very sweet. Ganache is very rich so it should be used pretty sparingly for icing cakes.
Can I add orange zest to buttercream?
If you want to make an orange buttercream, zest is the best option for a bright citrus flavour. Extract can often have a slightly fake taste but zest is easy and tastes great!
More Frosting Recipes
If you make this Chocolate Orange Frosting recipe or any other frosting recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Chocolate Orange Frosting
Equipment
- Measuring cups and spoons or a digital kitchen scale
- electric hand or stand mixer
- Large mixing bowl
Ingredients
- 1 cup salted butter room temperature
- 1 medium Navel orange
- 3 cups powdered sugar
- ¾ cup cocoa powder
- 5 tablespoons whole milk
- 1 teaspoon vanilla
Instructions
- Place the butter in a mixing bowl. Zest half of the orange directly into the bowl (about 1 tablespoon). Use a mixer on high speed to beat until light and fluffy, about 2 minutes.1 cup salted butter, 1 medium Navel orange
- Sift the powdered sugar and cocoa into the bowl. Mix on low speed to combine. Add the milk, 1 tablespoon at a time, until you reach your desired consistency. You may not need all of the milk. Add the vanilla and give the frosting a final mix.3 cups powdered sugar, ¾ cup cocoa powder, 5 tablespoons whole milk, 1 teaspoon vanilla