Orange Glacé Icing

Orange glacé icing is delicious and simple to make. Its a lovely natural alternative to using food colours and falvourings.

I tend to strain the freshly squeezed juice, to remove the pips and pith (you can include this if you prefer) to ensure I have a silky smooth texture and finish.

I use this icing on both cupcakes and cakes. It beautifully compliments an orange cake where you have used the orange zest. 

 

 

 

 

 

Ingredients

200g icing sugar (confectioners sugar)

Juice of 1 organic orange (strain the seeds & pith)

Method

  1. Sieve the icing sugar into a bowl.
  2. Slice the orange in half. Using a juicer or a fork, squeeze the juice into a separate bowl. Sieve the juice to remove any pith and seeds. Add the freshly squeezed juice, 2tsps at a time. You will utilise almost all of the orange juice, only add small amounts at a time. You want the icing to resemble the consistency of thickened cream.
  3. Scrape down the bowl with a spatula, to incorporate all of the icing sugar from the sides of the bowl.
  4. Using a spoon, beat the icing until thick and smooth. You can test the consistency by running your spoon through the centre of the icing, you will see how long the icing takes to smooth and fill the line you have created.

Enough to ice 12 fairy cupcakes or a sponge cake.

Preparation Time less than 5 mins.

Store store in an airtight container, will keep for 2-3 days.

Top Tips

  • If you have added too much juice, you can add a small amount of icing sugar thicken the consistency.
  • Sieve your icing sugar to avoid any lumps. 
  • You can add orange zest, however I prefer to add this to the sponge.