With a whisk, electric or manual, beat the eggs in a bowl, then add part of powdered sugar.
In a separate bowl, use the whisk to work the butter until soft, but letting it melt.
Add the remaining powdered sugar to the butter and continue to whisk.
Then add the beaten eggs and continue to whisk. While whisking, add the amount of orange juice you prefer according to your taste.
Once you obtain a smooth, fluffy mixture, the cream will be ready to use. You can store it in the refrigerator up to one week.