Homemade Orange Cream Filling
This silky orange filling is the secret to a truly show-stopping cake. Bright, citrusy, and perfectly smooth, it comes together in minutes using just a handful of pantry staples. A hint of lemon zest and a knob of butter add a refreshing contrast and a beautiful glossy finish.
🛒 Ingredients
1 servings
- 600 ml freshly squeezed orange juice, strained
- 4 tablespoons granulated sugar
- 2½ tablespoons cornstarch
- 1 tablespoon finely grated lemon zest
- 1 tablespoon unsalted butter
- Pinch of vanilla powder
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Directions
- 1
Squeeze and strain the oranges to obtain 600 ml of clear juice. Set aside at room temperature.
- 2
In a medium heavy-bottomed saucepan, whisk together the sugar and cornstarch dry. Gradually pour in the cold orange juice, whisking constantly to prevent lumps from forming.
- 3
Add the lemon zest and vanilla, then cook over medium heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon, about 5–7 minutes.
- 4
Remove from heat and stir in the butter, a few pieces at a time, until fully melted and the cream is glossy and smooth.
- 5
Press plastic wrap directly onto the surface of the cream and allow to cool completely at room temperature before spreading onto your cake layers.
💡 Chef's Tip
For an ultra-smooth filling, strain through a fine-mesh sieve once cooled. Store refrigerated for up to 3 days, tightly covered. Try blood orange juice for a deeper flavour and a stunning pink hue.
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