It takes a truly special frosting to win me over. I’m more of a pie person than a cake person, so I don’t usually get excited about frostings. But this one? Wow. Silky smooth, delicate orange and vanilla notes make this buttercream exceptional.
This buttercream does cost more than a basic vanilla frosting, mainly because its star flavor is Fiori di Sicilia extract. That extract tends to be pricey, but a little goes a long way and the aroma alone makes it worth the splurge. The flavor is hard to describe perfectly — imagine sweet orange and vanilla wrapped in a floral perfume. The name literally means “flowers of Sicily,” and the extract captures that light, floral-citrus character that brings bakery-style nostalgia to your baking.
When you add a splash of that essence to softened sweet cream butter, sifted confectioners’ sugar, a little whole milk and heavy cream, then whip everything to airy perfection, you get a cloud-like buttercream that’s both luscious and refined. It’s lovely for frosting cakes, cupcakes, and cookies.
One of my favorite uses is to sandwich this buttercream between two sugar cookies. Pipe or spread a generous layer, refrigerate briefly until the outer surface develops a light crust, and you’ll have decadent cookie sandwiches with a creamy interior and a delicate shell. Pair two of those cookie sandwiches with a cup of tea or coffee and a good book — simple pleasures that feel like love.
Cook’s Notes
- This buttercream is straightforward but benefits from following the steps in order: whip the softened butter first, then add the powdered sugar, and finally whisk in milk, extract, and heavy cream until fluffy.
- The frosting forms a slight crust on the outside while staying creamy inside, making it ideal for piping and cake decoration.
- Store any leftover buttercream covered in the refrigerator for up to one week. Bring it to room temperature for 10–20 minutes and rewhip slightly before using.
Fiori di Sicilia Buttercream (Orange-Vanilla Buttercream)
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 stick butter 8 tablespoons (4 ounces) softened to room temperature
- 4 cups powdered sugar 1 pound by weight, sifted
- 3 tablespoons whole milk
- 3 tablespoons heavy cream
- 2 teaspoons Fiori di Sicilia extract
Instructions
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In a stand mixer fitted with the whisk attachment (or using a handheld mixer and a mixing bowl), beat the softened butter on high until light and fluffy. Gradually add the powdered sugar and mix until incorporated. With the mixer on high, add the whole milk and Fiori di Sicilia extract and whisk until smooth. Finally add the heavy cream and whip until the buttercream is light and airy. Use an offset spatula to spread on cakes or cupcakes, or load into a pastry bag to pipe.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
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