If you’re looking to add a burst of citrusy sweetness to your baked goods, an orange glaze is the perfect finishing touch. Whether you’re drizzling it over a Bundt cake, scones, or any other dessert, this easy recipe is sure to impress.
Uses
This orange icing glaze is a great way to enhance the sweet orange flavors of your baked goods and desserts or add some citrus flavor to your favorite desserts. here are some options:
- Orange Cakes. Drizzle it over cakes like Orange Bundt Cake, this Italian Hangover Cake, this Orange Chiffon Cake, this Orange Cream cheese cake and also this Poppy seed Orange Cake.
- Bundt Cakes and Angel Food Cake: This sweet orange glaze is perfect for drizzling over Bundt cake like this Ciambellone cake and this Marble Cake.
- Cookies. A great recipe for this perfect orange icing and zesty glaze is this Honey Cookies, which are coated with icing sugar.
- Muffins and Scones. Like these Coconut scones and these White Chocolate Raspberry Muffins.
Ingredients
To make this orange glaze icing, you only need two ingredients: an orange and powdered sugar. But to take the extra step for an extra flavor and vibrant colors, I added some more options.
- Fresh orange juice: Use freshly squeezed juice for the best flavor. Cara Cara oranges are very juicy, but you can also use Navel oranges.
- Powdered sugar: This gives the glaze its sweetness and smooth texture.
- Orange zest optional (but recommended). It adds a lot of flavors and beautiful orange specs.
- Orange oil, or flavoring (optional): one drop of the oil will enhance the flavor without the need for any zest. Orange oil is different than essential oils, and is found in a speciality food and baking stores.
Step-by-Step Instruction
- Juice and the Oranges: Start by juicing your choice of oranges. It is very important to use fresh oranges and not store bought.
- Mix the Ingredients: In a small bowl, combine the fresh juice, zest, and powdered sugar. For a thicker glaze, start by mixing in 1 tablespoon of the juice. From there add a little more juice until you reach your desired consistency. For a thin clear glaze, add the full amount of juice.
- Add orange oil or flavoring: Stir in a drop of the oil. This step is optional, but it adds a subtle richness to the glaze.
Tips And Storing Instructions
- Continue to mix until the glaze is smooth and opaque. Sometimes it can take a minute or two for the sugar to completely dissolve before you get a smooth opaque glaze.
- Lemon Glaze Alternative: If you’re making a lemon bundt cake, you can use this same method to create a lemon glaze by substituting fresh lemon juice and zest for the orange.
- Room temperature ingredients will ensure and easy and smooth process.
- About an our after you apply the glaze, it will harden and lose most of its shiny appearance. If you wish the glaze not to drizzle down your loaf cake, consider adding the minimum amount of liquids, and spread it when the cake is in the pan.
- When zesting the orange, avoid from zesting the bitter white pith.
Orange Glaze Recips
Easy and fast two ingredients orange frosting for cakes, muffins, and other baked goods.
Ingredients
- 1 Orange at room temperature
- 1 Cup Powdered sugar (120g)
- 1 drop Orange oil (optional) OR one teaspoon orange extract
Instructions
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Place the powdered sugar in a medium deep bowl.
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Zest the orange and squeeze the juice.
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Add the orange zest to the powdered sugar and mix in one tablespoon of the juice.
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Use a fork to mix the zest and juice into the sugar.
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Once the sugar has been completely hydrated, check the glaze's consistency.
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If too thick, add more juice, one teaspoon at a time.
If too thin, add more powdered sugar.
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Mix in the oil or extract. Use immediately.
Recipe Notes
- The zest will add some texture and create a speckles appearance to the glaze. If you do not like it, skip it and exchange it with the oil, or extract.
- If using oil, one drop goes a very long way, do not add more.
- Store at room temperature in an airtight container for up to two days , or in the refrigerator for up to five days. Give it a stir to bring it back to a smooth consistency.
- A medium orange can yield 3-4 tablespoons of juice, depending on its freshness. A large orange can yield 4-6 tablespoons.
