Orange Buttercream for Cookies

Orange Buttercream for Cookies
Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

Cream together:

1/3 c Crisco

1/3 c butter, softened

4 c confectioner sugar

3 Tbsp fresh orange juice

1 Tbsp orange zest (1 orange)

1 Tbsp milk

2 drops Fiori de Sicilia, yes, drops, this is very strong*

1/2 tsp vanilla

If too dry, add more milk a little at a time.

If too wet, add a little confectioner sugar.

For more intense orange flavor, add more orange zest.

*If you don’t have Fiori de Sicilia you can simply omit it.


  • This frosting is a very light yellow. It tints well.
  • To get all the little bits of zest out of the zester, I cut the butter into 1 Tbsp pats, and tap the butter against the zester. The zest will stick to the butter.
  • To freeze, leave frosted cookies out overnight to dry. Layer in a freezer proof bag or container.
  • This pairs well with orange poppy cookies and sugar cookies.