Simple Maple Glaze for Baked Goods [5-Minute Recipe]

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Maple glaze adds a perfect sweet and rich flavor to any dessert, and it’s so simple you can make it in just a few minutes with basic ingredients.

Recipe At a Glance

This maple glaze is the easiest maple icing for baked goods and desserts. All you need are pantry staples like powdered sugar, milk, butter, salt, and a bit of maple syrup. You can also add a splash of vanilla extract for extra flavor, but that’s totally optional.

The glaze comes together in about 5 minutes—maybe up to 10 if you’re melting a lot of butter.

Making the icing is as simple as it gets: melt the butter, add the salt, maple syrup, and vanilla, then stir in the powdered sugar. If it’s too thick, smooth it out with some milk. It couldn’t be easier.

(If you’ve ever made my powdered sugar glaze recipe, you’ll feel right at home with this one.)

First time making this maple glaze? Check out the ingredient notes, step-by-step instructions, and tips below. If you’re already familiar, feel free to jump straight to the recipe card.

Ingredients Notes and Substitutes

• Powdered sugar. This is the base of the glaze.
• Butter. I use unsalted butter, but if you’re using salted butter, you can skip adding extra salt.
• Salt. A pinch of salt enhances the flavor of the glaze. Skip this if using salted butter.
• Maple syrup. Any kind works, but darker maple syrup will give you a richer, more robust flavor, while lighter grades will be subtler.
• Milk. Full-fat milk is my go-to, but low-fat or skim works just fine. Vegan milk options should also be okay since we only add a splash.
• Vanilla extract. Adds a nice flavor, but it’s optional and doesn’t make or break the recipe.

How to Make Maple Glaze

1. Melt the butter. Melt it on the stove or in the microwave. Try not to let it boil.

2. Combine wet ingredients. In a small bowl, add the melted butter, salt, maple syrup, and vanilla extract (if using). Stir until combined.

3. Add powdered sugar. Sift the powdered sugar first to prevent lumps, then add it in batches, stirring well after each addition.

4. Add milk. If the glaze is too thick or lumpy, add a splash of milk and whisk until smooth. A little milk goes a long way, so add it in 1/8 teaspoon increments. If the glaze gets too thin, add more powdered sugar until you reach the right consistency—it should be thin enough to drizzle but thick enough to coat without being too runny.

5. Use immediately. Drizzle the glaze over your baked goods or desserts, or use it for dipping. Make sure the sweets you’re glazing are cool before applying the glaze.

Brown Butter Variation

If you want to make the glaze richer, deeper, and add some toasty, caramel undertones, use brown butter instead of regular melted butter.

To make brown butter, melt the butter in a saucepan over medium heat, stirring occasionally until it turns golden brown and smells nutty. The whole process takes about 5 to 10 minutes once the butter melts.

First, you’ll hear a sizzling sound, then a crackling. Soon after, it’ll start browning and smelling nutty. When it reaches that point, take it off the heat, put the pan in a bowl of cold water, and stir for a minute or two to cool it down.

(Check out my brown butter glaze recipe for more details and a video of the process.)

Making brown butter can take a bit of time, and it’s easier to avoid burning the butter (or your pot) if you’re browning at least half a stick of butter rather than just 2 tablespoons. So, I recommend going this route only if you’re doubling or tripling the recipe for a cake, or already making brown butter for another recipe (like financiers).

How to Use This Maple Glaze?

This maple icing is ideal a cinnamon rolls glaze or donut glaze, but you can also use it for bundt cakes, pound cakes, muffins, cupcakes, and anything else in between. If it pairs well with maple and could use a glaze, it’ll be a great match.

Here are my recipes that use it:

• Pumpkin eclairs with maple glaze.

FAQ

Does the maple glaze harden?

The surface does. If the glaze isn’t too runny, it will form a crust after about 10 to 30 minutes at room temperature, but it stays soft underneath because of the butter. If you add too much milk, it’ll take longer to dry and might not set properly.

How do I store leftovers?

Store leftover glaze in an airtight container in the fridge for 3 to 4 days. Before using it again, stir well and add a splash of milk to bring it back to the right consistency.

How do I store baked goods topped with this glaze?

Leave the glazed baked goods on the counter until the glaze hardens, then place them in an airtight container and refrigerate.

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