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Makes about 3 cups, enough to drizzle on any cake or 2 dozen cupcakes 1x
Time 10 minutes
Combine all the ingredients and beat until combined and smooth; it should be about the consistency of thick maple syrup—just pourable. For a thicker glaze, add more confectioners’ sugar. Use immediately or store, covered, in the refrigerator for up to 2 weeks. Beat to recombine before using.
– Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition
Creamy Orange Glaze
Substitute 1/4 cup cream for half of the orange juice. Add 3 tablespoons very soft butter if you like.
Vanilla Glaze
Substitute cream, milk, or a combination for the orange juice. Omit the zest and use only the vanilla extract, increasing it to 1 teaspoon if you like.
Lemon or Lime Glaze
Substitute 1/4 cup lemon or lime juice and 1/4 cup water for the orange juice. Omit the vanilla.
Mocha Glaze
Substitute 1/2 cup freshly brewed coffee for the orange juice. Add 1 ounce dark chocolate, melted and cooled, or 3 tablespoons cocoa powder. Omit the zest.
Coconut Glaze
Omit the vanilla extract. Substitute coconut milk for the orange juice and 1/4 cup shredded coconut for the zest. Or don’t add any coconut to the glaze, but top the glazed item with toasted shredded coconut instead.