What's a good way to make a glaze without that strong powdered sugar flavor?

I need to make a glaze and I know the basic way to do that is powdered sugar and a little bit of liquid but these glazes always have a really strong powdered sugar taste. Now I don't hate the taste of powdered sugar, but it can be overpowering and distracting from whatever the glaze is actually on. I was thinking of cutting it with corn starch. Could this work? What other good ways are there of cutting that powdered sugar flavor

bon appetit