Orange Dream Buttercream

Orange Dream Buttercream

I recently shared a delicious marshmallow fluff buttercream recipe here earlier this month. Over the weekend, I made it again – but with a tasty twist, I added Sumo ZEST. While making it for the second time I learned a few things that turned out to be important in assuring the perfect texture for the final product.

The first time I made the fluff buttercream, the texture was perfect! It was smooth, creamy and very spreadable. The second time I made it, using the same amount of ingredients with the addition of one extra ingredient (2 T Sumo zest– what’s a Sumo? Find out here), it was dense and refused to become light and spreadable. So much so, that I even pulled out my stand mixer to fluff it up…to no avail. 

Since then, I have been thinking – “why would the textures of these two batches of buttercream be so entirely different??”. I thought back over my steps and I have come up with two factors that lead to a less than perfect outcome:

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•  my jar of marshmallow fluff was not fresh. It was not expired, but it had been opened for almost 6 months and was partially used. I think this is the primary problem. The air had mostly escaped from the fluff and it was almost like taffy—not good.

• I didn’t have 2% milk, I only had skim & I anticipated a problem as soon as I realized. I have found whole milk and 2% can be interchanged without much issue, but subbing skim isn’t so easily unnoticed. That milk fat performs a miracle when added to butter and powdered sugar. It is an ingredient that falls into the category of absence makes the heart grow fonder—milk fat only comes to mind when it’s gone! ♥

Now, all of the complaining may make you think the final product was gag. (it was just a little dense) I served it with strawberries and used it as a dip. YUM!! When the strawberries met the dip – the buttercream fluff did loosen. And the taste, so bright and orange-y…combined with a juicy strawberry??!! Another match made in heaven. But the next time I make this, I will use an unopened fluff jar & at least 2% milk! I can’t wait for next time!

Orange Dream Buttercream
Yields 4
The addition of Sumo zest to the dreamy marshmallow fluff buttercream will make this frosting a permanent fixture in your dessert rotation.
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Prep Time
5 min
Total Time
15 min
Prep Time
5 min
Total Time
15 min
676 calories
162 g
8 g
3 g
0 g
2 g
173 g
17 g
158 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 676
Calories from Fat 26
% Daily Value *
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
Sodium 17mg
Total Carbohydrates 162g
Dietary Fiber 0g
Sugars 158g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 c pure cane powdered sugar
  2. 1 c marshmallow fluff
  3. 3 T butter (I use salted), softened or at room temp
  4. 1 1/2 t vanilla*
  5. 2-3 T 2% milk
  6. 2 T Sumo zest
  1. In a large mixing bowl, add powdered sugar, fluff, butter and vanilla. Add milk 1 T at a time stirring rigorously** between the addition of each T. Add milk one T at a time until desired consistency is reached (you may only need 2 T). Once desired consistency is reached, add zest and stir until combined. Use immediately on your favorite cookies, cake or even as a fruit dip. Refrigerate up to 2 weeks.
Adapted from Marshmallow Fluff Buttercream
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