Maple Glaze
Posted Sep 08, 2024
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This maple glaze recipe is easy to make with 5 ingredients in less than 5 minutes. Use maple glaze to top donuts, cakes, cookies, cinnamon rolls, etc.
Maple is a robust and warm fall flavor that is often overlooked for the more talked-about pumpkin spice. This maple glaze is the perfect finishing touch to your favorite fall treats.
Use it to top maple cookies, pumpkin donuts, cinnamon rolls or give vanilla bundt cake a fall twist with a drizzle of maple glaze.
It’s easy to make in 5 minutes with 5 ingredients, tastes delicious and hardens with a beautiful shine.
Maple Glaze Ingredients & Substitutions
- Maple syrup. I suggest real, pure maple syrup for the best results.
- Heavy cream. half and half or whole milk are good substitutes. Or full-fat coconut milk to make it dairy-free.
- Vanilla/maple extracts. you can use more or less of these if desired. Or substitute the seeds of half of a vanilla bean for the vanilla extract.
How to Make Maple Glaze
We’ll walk through this recipe step-by-step, and watch the video for additional guidance.
Begin by whisking the wet ingredients together.
Then, add the powdered sugar and whisk until smooth.
At this point, you have a lusciously smooth and thick glaze perfect for maple cookies!
If you want a thinner glaze, for cinnamon rolls, cakes etc., then add more cream ½ Tablespoon at a time until you reach your desired consistency.
Serve
Drizzle over cookies, cinnamon rolls, donuts, bundt cakes, etc. Or dunk them right into the bowl of glaze. Here are some suggestions:
- Use maple glaze in place of cream cheese frosting on cinnamon rolls or pumpkin cinnamon rolls.
- Dip cookies into the glaze (or drizzle over the top) some great choices are maple cookies, sugar cookies, shortbread cookies, pumpkin cookies, etc.
- Drizzle over cakes like vanilla bundt cake or pumpkin cake.
Store/Freeze
Store leftovers in an airtight container or piping bag in the refrigerator for 2 days or in the freezer for up to 1 month. Thaw in the fridge before using.
Maple Glaze Recipe FAQS
Yes this recipe is easy to scale, double or triple it!
No, you can use only maple syrup and the glaze will still have a wonderful maple flavor.
Honestly there is really no great substitute for real maple syrup in this recipe. You can try using an artificial “pancake syrup” but I don’t recommend it.
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Maple Glaze Recipe (For Donuts)
Ingredients
- 2 Tablespoons maple syrup
- 2 Tablespoons heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon maple extract
- 1 cup powdered sugar
- Pinch salt
Instructions
- Whisk maple syrup, 1 Tablespoon cream, vanilla and maple extract together in a small bowl.
- Whisk in powdered sugar and a pinch of salt. Add more cream, ½ Tablespoon at a time until you reach a thick and pourable consistency.
- Drizzle over cookies, cinnamon rolls, donuts, bundt cakes, etc.
- Let harden before serving!
Video
Notes
- Maple syrup. I suggest real, pure maple syrup for the best results.
- Heavy cream. half and half or whole milk are good substitutes. Or full-fat coconut milk to make it dairy-free.
- Vanilla/maple extracts. you can use more or less of these if desired. Or substitute the seeds of half of a vanilla bean for the vanilla extract.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
