A simple powdered sugar glaze is ideal for fruit bread, providing a light finish that hardens as it cools. The key is the ratio of powdered sugar to liquid; more sugar creates a firmer icing.
Ingredients
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk, water, or a complementary fruit juice (e.g., orange or lemon juice)
- ¼ teaspoon vanilla extract (optional, or use another extract like almond)
Instructions
- Combine Sift the powdered sugar into a medium bowl to remove any lumps.
- Mix Add 2 tablespoons of your chosen liquid and the vanilla extract (if using).
- Whisk Whisk the mixture together until it is smooth.
- Adjust Consistency Lift the whisk or a spoon to check the consistency. For a thicker icing that holds its shape well, use less liquid. For a thinner, more translucent glaze, add the remaining liquid one teaspoon at a time until the desired consistency is reached. The glaze should fall in a smooth ribbon from the whisk.
- Apply Immediately pour or drizzle the glaze over the cooled fruit bread. Applying it while the bread is slightly warm (but not hot) helps it set correctly.
- Harden Allow the icing to set and harden at room temperature for 20 to 30 minutes, or until completely firm.
Tips for Success
- Sifting is key for a smooth, lump-free glaze.
- Flavor variations can be achieved by using different extracts or fruit juices. Orange juice and zest work well with fruit breads.
- Work quickly, as this type of icing starts to harden once exposed to air.
