Orange Glaze

A quick dessert glaze with real orange flavor from both juice and zest, beaten smooth with sifted powdered sugar and a touch of water. A drop of red and yellow food coloring gives it that warm orange tint that looks gorgeous drizzled over pound cakes, scones, or sugar cookies.

Sifting the powdered sugar first is a must. Lumps in the sugar mean lumps in your glaze, and no amount of beating will smooth them out once everything is combined. Beat until the mixture is completely smooth and pourable. If it’s too thick, add water a few drops at a time. Too thin, and a bit more sifted sugar brings it back.

The orange zest is what gives this glaze real citrus punch. Juice alone would make it taste vaguely fruity, but the zest carries the essential oils where all the concentrated orange flavor lives.

Kitchen Tips

• Use freshly grated zest, not dried. The volatile oils in fresh zest give a much brighter flavor.
• Add food coloring sparingly. You can always add more, but you can’t take it back.
• Drizzle while the glaze is still fresh. It sets as it sits, so work quickly once it’s mixed.

Variations

• Skip the food coloring entirely for a clean white glaze with orange flavor.
• Replace orange juice and zest with lemon or lime for a different citrus glaze.
• Add a tablespoon of softened cream cheese for a richer, tangier glaze.