Cake cream

Orange cream


I mainly use two types of creams for layer cakes: custard-based and mascarpone-based creams. Creams on custard are made by combining cold custard with soft butter and sugar, which I also tend to add when cooking the custard. As for the mascarpone-based creams, I usually combine it with dark or white chocolate, whipped cream or fruit puree.

The recipe below is for an orange cream that is based on freshly squeezed orange juice, from which the custard used in this cream is made. This orange cream is perfect for layering cakes inside, but also for covering them on the outside. The cream is not very sweet and has a slightly citrus flavour.

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Orange cream for cakes
Cake cream

Ingredients for orange cream.

  • 2 big egg yolks
  • 600 ml fresh orange juice
  • 80 g pudding powder
  • 120 g crystal sugar
  • 200 g soft unsalted butter

How to make orange cream.

Pour half of the orange juice into a pot, add crystal sugar and bring it to boil. Combine the remaining half of the orange juice, egg yolks and pudding powder in a cup. When the juice in the pot starts boiling, pour the pudding from the cup in. Stirring constantly, cook the custard over a medium heat for 4-5 minutes. Remove it from the heat, cover with cling film and set aside to cool.

Place the soft butter in a bowl and rub it with a food processor until it is soft and creamy. When the butter is ready, add the cold custard in small batches. Store the orange cream in the refrigerator.

Orange cake cream

Good to know when making orange cream.

When preparing the orange cream, it is necessary to use freshly squeezed orange juice. You can prepare the juice yourself at home or buy it in a store. I advise against using cardboard juice as it has little to do with real orange juice.

The custard should be cooked over a medium heat with a tendency to low for a few minutes in order to fully cook the flour which the powdered pudding contains.

If despite rubbing properly there are still lumps in the cream, you can put the cream through a fine sieve. I do this with any custard-based cream when I want it to be as delicate as possible.

This orange cream is perfect for layering cakes, birthday cakes and cookies.

Are you looking for dishes with orange? If so, try our recipe for Coffee and orange mousse.

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