Tired of icing that’s all sweet and no flavor? This super easy Orange Icing changes the game! Orange zest and juice add delicious citrus flavor. And unlike traditional royal icing, you won't need egg whites or meringue powder.
This orange icing is the perfect match for gingerbread cookies, cardamom sugar cookies, earl grey shortbread, or any baked good that could use a pop of brightness. Give it a try—you might never go back to plain icing again!
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Why you'll love this recipe
- Simple: This recipe couldn't be any easier! Anyone can make it.
- Delicious: Forget plain sweet icing—this one’s all about fresh orange flavor. Citrus really elevates baked goods. Plain icing just can't compare!
- Just 2 ingredients: All you need is powdered sugar and an orange.
- 2 minutes to make: This recipe is quite literally ready in minutes.
- Versatile: You can pipe, drizzle, or spread this delicious orange icing onto cookies. Or use it as a glaze for other baked goods like pound cake, loaves, muffins, or scones.
Ingredients (and substitutes)
You only need 2 ingredients to make this recipe:
- Powdered Sugar: Also known as Confectioner's Sugar or Icing Sugar. Its ideal for icing because of its fine texture. If you notice clumps, make sure to break them up—with a sifter, whisk, or food processor—before using.
- Orange: You’ll need an orange for the zest and juice. It's easier to zest the orange before juicing it. Use a fine grater to remove the bright orange zest (avoid the white pith, which is bitter). Then, slice it in half and squeeze out the juice.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to make (step-by-step photos)
This easy orange icing is ready in just 2 minutes! Grab yourself a mixing bowl and let's get started:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Ensure your powdered sugar is clump free: If your sugar's lumpy, break it up before using it. You can either sift it, use a whisk, or pulse it in the food processor.
- Zest before juicing: It's always easier to zest your citrus first, then juice it. Remember to remove just the orange colored zest. Avoid grating the white pith underneath because it's bitter.
- Adjusting the consistency: This orange icing is so customizable! For a thicker texture, add more powdered sugar. For a pourable glaze, mix in a bit more orange juice.
- Let baked goods cool first: Allow your baked goods cool completely before icing. If they’re still warm, the heat will melt the icing and make it run.
- Icing is best made fresh: It's best to mix up your icing right before you plan to use it. Otherwise, the icing can harden. If you must make the icing in advance, press a piece of plastic wrap directly on the surface of the icing (see below).
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How to use orange icing
Orange icing is a perfect match for flavors like cinnamon, cardamom, chocolate, cranberry, or vanilla.
My top 4 desserts that pair perfectly with this icing are:
You can also use this orange icing as a glaze for other baked goods like:
- Pound Cake
- Loaf Cake
- Muffins
- Scones
Recipe FAQs
Pick a regular orange like Navel or Valencia with smooth, unblemished skin. Organic and unwaxed is best, since we're using the zest. Avoid small oranges like mandarins—they’re harder to zest without getting the bitter white pith. Regular oranges work better!
Yes, this icing dries firm enough to decorate cookies. But because it doesn't have egg, it won't get as rock-hard as royal icing. For many people, that's good news!
You can swap in zest and juice from other citrus like grapefruit, lemon, or lime. Just adjust the amounts to taste, since other citrus can be more tart than oranges.
This icing is best made fresh, since it has a tendency to harden. But if you do have leftovers, here's how to store it:
1. In a bowl: Press a piece of plastic wrap directly over the surface of the icing. And then wrap the top of the bowl with another piece of plastic wrap, for good measure.
2. In a freezer bag: Remove all air from the bag and seal tightly.
Both of these methods limit air exposure to significantly slow down the hardening process. You should be able to keep the icing at room temperature for a couple days this way.
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📖 Recipe
Orange Icing
Ingredients
- 1¾ cups powdered sugar (more as needed, see note 1)
- ½ to ¾ teaspoons lightly packed orange zest
- 2 tablespoons fresh orange juice (more as needed)
Instructions
- Mix icing: Add 1¾ cups powdered sugar, ½ to ¾ teaspoons lightly packed orange zest, and 2 tablespoons fresh orange juice to a medium bowl. Whisk until smooth. Taste and adjust consistency if needed (more icing sugar to thicken, more orange juice to thin, and/or more orange zest for more citrus flavor).
- Decorate: If icing cookies: Transfer icing to a piping bag - or use a small spatula, spoon, or butter knife to spread it directly on the cookie. Icing will firm up on the cookies as it dries.If using as a glaze: Once the icing is a pourable consistency, drizzle it over your fully cooled baked goods.
Notes
- Powdered sugar: Also known as Confectioner's Sugar or Icing Sugar. Make sure to remove any clumps before using (either by sifting, with a whisk, or in the food processor). If you're vegan, check the package to confirm, because not all sugar is considered "vegan".
- Ways to use orange icing: Use it to decorate cookies (such as gingerbread, shortbread, or sugar cookies). Or use it as a glaze to drizzle over muffins, scones, loaves, pound cake, etc.
- Storage tips: Icing is best made fresh and used immediately. If you must store extras: a) you can store it in a bowl by pressing plastic wrap directly on the surface of the icing, and then a second layer overtop of the bowl, or b) in a freezer bag, with the air removed and the top tightly sealed. Store at room temperature for up to 2 days. Icing will harden when exposed to air.
- Yield: Makes ¾ cup icing. Nutritional estimate assumes 1 to 1½ teaspoons per serving, but adjust to suit your needs.
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