Orange Cream: the delicious, versatile cream recipe you’ll love

Total time: 30 Min
Difficulty: Low
Serves: 6 people
By Cookist

Orange cream is a quick, easy, and light recipe that’s also versatile. Use for a pastry filling, layering a cake, sweet decoration, or a dessert on its own. No matter how you eat it, if you love oranges, you will love these. The flavor is fresh, delicate, and mildly tart. The texture is creamy and smooth.

To make this citrusy orange cream dessert, you need oranges, orange juice, eggs, sugar, whipping cream, mascarpone, and cornstarch. Cooked orange juice is mixed with mascarpone and whipped cream, and voila! You have a fresh, summery dessert that will delight your palate after a meal.


Tips For Easy Orange Cream

If you want, feel free to add pure vanilla extract and Grand Marnier liqueur to the custard cream. About ½ teaspoon each would be enough.

If you want to make the Orange Cream as a dip, you can serve it with your favorite biscuits or crackers such as vanilla wafers, ginger snaps, or Oreos.

Another option is to serve the orange cream as a spread for scones or biscuits.

This orange cream recipe will also work as a filling for a layered cake. Try pairing it with vanilla or coconut cake.

If you want, you can omit the orange zest garnish, and use fresh orange wedges instead.

The orange cream is best served cold. Make sure to place it in the fridge for a few hours before serving. If you really want to make this special, hollow out an orange and serve the cream inside the orange.

Don’t want to use a sponge cake base? You can also make a quick biscuit base for this Orange Cream:

  • Vanilla biscuit base: Simply mix together 5.3 oz biscuits and 1/4 cup of melted butter, and press into the bottom of the glass.
  • Oreo biscuit base: Mix together 7 oz crushed Oreos and 1/2 cup of melted butter, and press into the bottom of the glass.

How To Store Orange Cream

The Orange Cream can be stored in the refrigerator. Wrap the glasses tightly with plastic wrap, and store them in the refrigerator for up to 2 days. The Orange Cream can also be made in advance.

If you’re storing the Orange Cream in the fridge, make sure that the plastic wrap touches the surface of the cream, this will prevent a thin skin from forming on the surface.


oranges, zest
Orange juice
500 ml (2 cups)
150 g (3/4 cup)
40 g (1/4 cup)
250 g (1 1/2 cups)
Whipping cream
400 ml (1 3/4 cups)

How to Make Orange Cream 

In a pot over medium heat, mix together the orange zest with sugar and orange juice. Cook until the mixture starts to boil.

Whisk together the eggs and cornstarch.

Pour boiling hot orange juice over a sieve to catch up any zest.

Whisk cornstarch mixture and juice mixture together, return on low heat and cook for 10 minutes or until thick and bubbly.

Let the custard cool down completely. Beat cooled custard with mascarpone and fold in whipped cream.

Pipe the orange cream on top of the sponge cake.

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