This maple glaze is essentially a simple butterscotch sauce with maple extract instead of vanilla. It’s super easy to make and is a legit delicious topping for baked donuts, cookies, or cakes! This is an inexpensive way to get the maple taste without using loads of syrup.
Try this to replace the very simple glaze on our pumpkin chocolate marble cake, or use it to dip cinnamon sugar cookies in. This is a thicker glaze but works well anywhere you want a little extra sweetness and a strong maple flavour.
Ingredients
Ingredient Notes and Substitutions
- Brown sugar: pictured is dark brown sugar, which gives a stronger caramel flavour. Light brown sugar can be used too.
- Corn syrup: replace this with an equal amount of maple syrup if preferred.
- Make it dairy-free: use a good vegan butter and a vegan cream or non-dairy milk.
Method
Step 1: mix the melted butter and brown sugar to combine.
Step 2: add the corn syrup, cream, extract, and salt, and mix again.
Step 3: mix in the icing sugar. The glaze should be quite thick.
Step 4: top your donuts or any other desserts.
Top Tips
- Sift the sugar: it's important to avoid lumps in the glaze, and sifting the icing sugar is the best way to ensure that it's nice and smooth.
- Don't touch the glaze: when storing glazed items, make sure the cover doesn't touch it. Anything touching the top (a bowl, plastic wrap, etc.) will make the glaze runny.
- Thin it out: if you want a thinner glaze, you can use whole milk or a mix of cream and milk in place of the cream.
How to Store
Storage: store the glaze in a sealed container in the fridge for up to three days. Bring it back up to room temperature before using, as it does get thicker when chilled.
Freezing: we don't recommend freezing maple glaze.
FAQ
What is maple extract?
Think maple syrup to the max – pure maple extract is made from maple syrup, and might have alcohol or glycerin added to it. It's a good way to get a strong maple flavour without using loads of syrup.
How do you thicken a donut glaze?
If you follow the recipe exactly, the glaze should be thick enough not to drip off the edges of the donuts or cookies. If you use milk instead of cream, it might be much thinner, and you can add a bit of cornstarch or more icing sugar to thicken.
Why is my glaze wet?
Glazed treats tend to perspire in humid environments or when things like plastic wrap are touching them. If storing, keep in a container with plenty of empty space to partly prevent this.
If you make this Maple Glaze recipe or any other frosting recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Maple Glaze
Equipment
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 2 tablespoons butter
- ¼ cup brown sugar
- 1 tablespoon clear corn syrup
- 1 tablespoon whipping cream
- 1 teaspoon maple extract
- Pinch of salt
- 1 cup powdered sugar sifted
Instructions
- Melt the butter in the microwave in a microwave-safe bowl (if you don’t have, or want to use a microwave, follow the same steps in a small pot on the stove top).2 tablespoons butter
- Add the brown sugar to the melted butter and stir to combine. Return the bowl to the microwave and continue to heat until the sugar dissolves. The time will depend on your microwave but it’s probably about 20 to 25 seconds.¼ cup brown sugar
- Add the corn syrup, whipping cream, maple extract, and salt to the bowl. Stir well to combine.1 tablespoon clear corn syrup, 1 tablespoon whipping cream, 1 teaspoon maple extract, Pinch of salt
- Add the sifted powdered sugar to the bowl. Stir well, pressing out any lumps with the back of a spoon. The maple glaze should be thick enough to leave a track when stirred.1 cup powdered sugar
- Use as needed. This glaze is a bit too thick to dip most things, and is best to spoon overtop of the items. If your glaze begins to set, and becomes too thick, return it to the microwave for 5 to 10 seconds to loosen.