This perfect Orange Glaze is packed with orange flavor, not too sweet, and - best of all - easy to make! This recipe is made with fresh orange juice and zest to make the best orange icing for cake, cookies, cinnamon rolls, and more. Plus it’s the ideal consistency to drizzle and will hold up perfectly on all your baked goods (no more soaking in!)
Have you ever made a glaze or icing that tasted like pure powdered sugar, was too thin, and soaked right into your cake and disappeared within an hour? 🙋🏼♀️ Boy have I!
Well not today! This Orange Glaze recipe is thick and smooth, the perfect orange icing for cake or other desserts. It uses heavy cream (or half and half) and a bit of butter to give it a creamy consistency and cut through the sharp powdered sugar taste, leaving you with a sweet but flavorful orange drizzle.
This recipe is the same sweet orange glaze we use on our Glazed Orange Cake, one of many easy dessert recipes we make on repeat. We also can't help but love the lemon glaze icing on this Lemon Loaf Cake... YUM.
Why this recipe is the best
- Easy and fast (no electric mixer or piles of dishes)
- Creamy (not too thin)
- Doesn’t soak in and disappear
- Doesn't crack on top like many powdered sugar icings
- Perfect orange cake drizzle (or if drizzling isn’t enough just drown it 😉)
- Versatile - use it on orange cake, pound cake, cookies, cinnamon rolls, scones, and much more.
Perfect icing for my orange bundt cake!! I’ve been searching and I finally found the right one.!! Thank you!!
- Susan
Ingredients for orange icing
A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips:
- Heavy cream: The fat content in cream gives this orange glaze it’s creamy consistency and cuts the sharp powdered sugar taste. You can substitute with half and half, but I don’t recommend using milk because it doesn’t have enough fat to yield the same results.
- Fresh orange zest: This is where most of the flavor comes from, so make sure to use a good orange. Make sure to zest it before juicing it.
- Fresh orange juice: Fresh juice will give you the best flavor.
How to make orange glaze
This orange cake icing is as easy as they come… just put all the ingredients in a bowl and mix until smooth! For a thicker glaze, start with 2 tablespoons of cream. For a thinner glaze, add more cream 1 teaspoon at a time until you reach the desired consistency.
Pro tip: The fastest and easiest way to zest your oranges is with a microplane (affiliate). Do it before juicing the oranges.
Try this one next!
Raspberry Glaze
Creamy, easy to make, and full of bright raspberry flavor!
Questions and answers
Avoid oranges with thick skin - these are almost always bland and not as juicy. Instead, choose oranges that are brightly colored, smell fragrant, and have a thin, healthy peel. Sunkist are great, navel can be good, and Cara Cara oranges are a good choice if you want a twist on classic orange flavor.
If your oranges are hard, try microwaving them for about 10 seconds, then roll them on the counter firmly with your palm. This should release more juice.
First, only pour on the glaze when the cake is completely cool, that way the icing doesn’t melt. Second, use a glaze that uses a bit of butter and/or heavy cream. The extra fat content helps hold the glaze together so it holds a nice layer instead of dissolving into the cake.
You can store this glaze in the refrigerator for up to a week, then gently warm it before using until it’s the desired consistency. Once you drizzle it on your cake, it will stay good for 2-3 days at room temperature.
This is the perfect orange icing for orange pound cake, angel food cake, loaf cake... any cake! You can also use it on cookies, cinnamon rolls, scones, quick bread, or cupcakes. It is especially great on this Orange Loaf Cake, or even this White Chocolate Raspberry Bundt Cake.
Tips & tricks
- Pick good oranges: Fresh orange juice and zest are key to making a flavorful orange icing, so start with great oranges. See the FAQ section above for tips.
- Don’t substitute the cream: It helps with the creaminess, mellowing the sweetness, and keeping it from soaking into your desserts.
- Help it on the edges: When pouring or drizzling the orange glaze, add a little extra to the edges wherever you want it to drip down the sides.
More dessert recipes
- Glazed Orange Cake - The perfect moist cake for a creamy orange glaze. Yum!
- Lemon Loaf Cake - For a different citrus dessert, try this lemon yogurt loaf!
- Perfect Raspberry Glaze - Amazing on any number of desserts.
- Lemon Blackberry Cheesecake - Creamy cheesecake with a blackberry swirl and a lemon Oreo crust. Delish!
- Maple Glaze - The perfect topping for donuts, scones, or any baked good!
Connect with us!
If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
Recipe
The Best Orange Glaze (Orange Icing for Cake)
Ingredients
- 1 tablespoon butter softened
- 1 cup powdered sugar
- 2-3 tablespoon heavy cream or half and half
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- ¼ teaspoon vanilla
Instructions
- Place all the ingredients in a bowl, starting with 2 tablespoon of heavy cream. Mix until well combined and smooth. I like to use a whisk. If needed, add more cream 1 teaspoon at a time until desired consistency is reached.1 tablespoon butter, 1 cup powdered sugar, 2-3 tablespoon heavy cream, 1 tablespoon orange zest, 1 tablespoon orange juice, ¼ teaspoon vanilla
- Use on cakes, pound cake, cookies, cinnamon rolls, scones, or other baked goods.
- We love comments! Please come back and leave us one after you’ve tried this recipe.
Notes
- Pick good oranges: Fresh orange juice and zest are key to making a flavorful orange icing, so start with great oranges. See the FAQ section above for tips.
- Don’t substitute the cream: It helps with the creaminess, mellowing the sweetness, and keeping it from soaking into your desserts.
- Help it on the edges: When pouring or drizzling the orange glaze, add a little extra to the edges wherever you want it to drip down the sides.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Jo says
I haven't tried this recipe yet, which is why I'm not leaving a rating. I have a question: Should I use salted or unsalted butter?
Danielle says
No worries! We only use salted butter, but with this small amount it probably won't matter. Hope that helps!
Rose Seabron says
Looks delicious, can’t wait to try will let you know what my family and I think about this great recipe!
Sincerely, Rose Seabron
😊😊😊😊👍
Misty says
We hope you love it!
Cheryl says
My mom used to make an orange cake with the rinds of the orange for the cake and rinds for the frosting. But I can’t find her recipe
Buck says
Easy, tasty and dresses the cake nicely! I used mandarin juice in it for my mandarin pound cake. Very good!
Buck says
I wanted to add that I put hot tap water in a little larger bowl that I was mixing it in and set my mix bowl in it to help melt the butter and loosen it up a little. Worked great! And I used half and half.
Misty says
So glad you enjoyed it. Mandarin pound cake sounds delicious!
Morgan says
I love using this glaze on my Christmas bread pudding. It's my daughter's favorite!
Misty says
So glad you enjoyed it! Thank you for taking the time to share with us.
Zina says
Simple. Perfect. I used one tablespoon of milk coz i was out of cream and it was perfect.
Misty says
Thank you for taking the time to share. We're glad you enjoyed it!
Susan says
Perfect icing for my orange bundt cake!! I’ve been searching and I finally found the right one.!! Thank you!!
Danielle says
So glad it was just what you needed! Thanks for taking the time to leave a comment.
Charles Wilson says
I'd give this more than 5 stars!
Danielle says
What high praise! Thank you so much for taking the time to comment!