Maple Glaze

This easy maple glaze is made with pure maple syrup, butter, powdered sugar, and a little maple extract for a rich, buttery maple flavor. Ready in about 5 minutes, the glaze is made in a saucepan and sets with a crisp, thin shell. It’s great for dipping donuts, drizzling over cookies, or adding a sweet maple finish to cakes, scones, and quick breads.

I originally made this glaze (or icing) for my baked pumpkin donuts, but it’s become a favorite for more than just donuts. The finish almost shatters when you bite into it, giving way to the soft, melt-in-your-mouth glaze underneath.

I used my maple caramel sauce as inspiration when developing the recipe. I wanted something thicker and creamier than a traditional powdered sugar icing, but with a finish that would set. And after developing a fondness for maple extract while making my maple brown sugar cookies, I knew exactly what would give this glaze its pronounced maple flavor. And it’s pretty delicious on those cookies too.

Why I Use Maple Syrup and Maple Extract

Pure maple syrup provides the natural maple sweetness, while butter gives the glaze richness and a smooth finish. But maple extract is what really makes the flavor stand out.

Maple syrup on its own can taste pretty subtle when mixed with powdered sugar. And if you try to dial up the flavor by adding more syrup, you’ll end up with a thin, runny glaze.

A little maple extract goes a long way, and eyes closed, you’ll know you’re tasting maple. And a pinch of salt balances everything out so the finished glaze isn’t just sweet.

How To Make Maple Glaze

The entire glaze comes together in a small saucepan. I start by gently heating the butter and maple syrup just until the butter melts and the syrup begins to bubble lightly. This won’t take long, and you don’t want to overcook it, or it will be too thick.

Turn the heat off, but keep the pan on the stovetop, then add the powdered sugar, maple extract, and salt. Whisk until the glaze is smooth and glossy.

The one thing to watch is how quickly the glaze sets. This is why I keep the saucepan on the warm burner while mixing so the residual heat keeps the glaze fluid. It’s best to use it right away, especially if you’re dipping donuts. But if it begins to thicken in the pan, turn the heat back to low to loosen it.

More Ways to Use Maple Glaze

Donuts may be my favorite way to use this glaze, but there are plenty of other baked goods that could use a little maple finishing touch.

• Swap the caramel icing on my apple banana bread
• Add buttery maple flavor to pumpkin spice scones
• Give cinnamon biscuits an extra sweet finish
• Or turn a slice of classic vanilla cake into an autumn-inspired dessert

Maple Glaze

This easy homemade maple glaze combines pure maple syrup, butter, powdered sugar, and maple extract for a smooth, rich finish. Made in one saucepan with just five ingredients, the glaze sets with a paper-thin shell and is perfect for donuts, cookies, cakes, and quick breads.

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by Erin Cernich

Yield0.5 Cup (approx.)

Prep5 minutes minutes

Total Time5 minutes minutes

Equipment

• ▢
  Small Heavy Duty Saucepan

Ingredients

• ▢ 1 tablespoon unsalted butter
• ▢ 3 tablespoons pure maple syrup
• ▢ ¾ cup powdered sugar
• ▢ ½ teaspoon maple extract
• ▢ ⅛ teaspoon salt

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Instructions

 

• ▢
  In a small saucepan, add the butter and maple syrup. Heat over medium-low heat just until the butter melts and the syrup begins to bubble lightly. Don't overheat, or you'll end up with caramel.
  1 tablespoon unsalted butter, 3 tablespoons pure maple syrup
  
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  Keep the pan on the stovetop, but turn off the heat. Add the powdered sugar, maple extract, and salt. Whisk until the powdered sugar dissolves and all the lumps are gone.
  3/4 cup powdered sugar, 1/2 teaspoon maple extract, 1/8 teaspoon salt
  
The glaze will start to harden pretty quickly, which is why I like to mix it all while still on the stovetop. The residual heat will help keep it at a glaze consistency.
• ▢
  The glaze is ready to use immediately to dip or drizzle over cooled baked goods. If it starts to harden in the pan, turn the heat back up to low to loosen it.
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  For best results, use the glaze on the day it is made. If there are leftovers, transfer the glaze to a covered container and refrigerate for up to 2 days. Microwave it for 30 to 60 seconds and whisk it to loosen it.

Notes

• Serving size – This is a small batch recipe to finish 6 donuts, drizzle over one dozen cookies, or a small cake. 
• Maple syrup – Use pure maple syrup for the best flavor.
• Finished texture – The glaze firms up as it sets, but can gradually soften on moist baked goods (like anything pumpkin) by the next day.

Nutrition Estimates

Calories: 102kcal | Carbohydrates: 22g | Protein: 0.02g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 50mg | Potassium: 23mg | Sugar: 21g | Vitamin A: 58IU | Calcium: 12mg | Iron: 0.02mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.