Description
This easy maple glaze recipe is the perfect sweet and smooth topping for your favorite desserts. Made with powdered sugar, pure maple syrup, and a touch of milk, this simple glaze adds a luscious maple flavor to cakes, donuts, pastries, and more. With just a few ingredients and minimal prep time, it’s an effortless way to elevate your baked goods.
Ingredients
Scale
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons pure maple syrup
- 1 tablespoon milk (any kind)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Sift the powdered sugar: Sift the powdered sugar into a medium bowl using a fine-mesh sieve to remove lumps and ensure a smooth glaze.
- Add maple syrup: Pour 2 tablespoons of pure maple syrup into the bowl with the sifted powdered sugar.
- Incorporate milk: Add 1 tablespoon of milk to the bowl to help achieve a pourable consistency.
- Add vanilla extract (optional): Add 1/2 teaspoon of vanilla extract for additional depth of flavor, if desired.
- Add a pinch of salt: Sprinkle a pinch of salt into the mixture to balance the sweetness and enhance the flavors.
- Whisk everything together: Whisk all ingredients vigorously until the glaze is completely smooth and free of any lumps.
- Adjust the consistency: If the glaze is too thick, add more milk one teaspoon at a time, whisking well after each addition until you reach your desired consistency. If too thin, add more powdered sugar one tablespoon at a time, whisking thoroughly after each addition.
- Taste and adjust: Taste the glaze and adjust as needed by adding more maple syrup for a stronger maple flavor or a pinch more salt if the glaze is too sweet.
Notes
- Use pure maple syrup for the best rich, authentic flavor.
- Milk alternatives like almond, soy, or oat milk can be used to make the glaze dairy-free.
- This glaze hardens as it sets; apply it while still wet on desserts.
- Store leftovers in an airtight container in the refrigerator and whisk before using.
- Adjust sweetness and thickness according to your preference.
