Whipping up this quick and easy maple icing is my favorite way to elevate my cakes, cookies, muffins, loaves, and more- especially in the Fall when I am craving the warm, rich flavor of maple. It easily drizzles off a spoon for a finishing touch that adds not only flavor and moisture, but extra visual appeal, too!
As a busy mom who never settles for boring flavor, having a multi-use icing recipe that requires just 4 ingredients and 5 minutes feels like a superpower!
Between this maple glaze and my Powdered Sugar Icing, I’ve been in the habit of saucing up every dessert. I’ll sometimes even drizzle it over a storebought dessert to add a homemade touch and make it my own!
But my ultimate favorite treat to pour this easy icing over is this Apple Bread Pudding.
Maple Icing Glaze Ingredients Highlights
This recipe is designed with pure maple syrup in mind. I have NOT tasted it with table syrup or maple syrup. Though it may work, I cannot vouch for the consistency or prevalence of maple flavor you will get from using anything other than pure maple syrup here.
Any milk will work here, including any percentage of dairy or any unsweetened, unflavored, non-dairy substitute.
Maple Drizzle Tips and Tricks
How to Make Icing with Maple Syrup
Start by melting the butter. I usually just do so right in my mixing bowl in 30-second intervals in the microwave, stirring in between until it is liquefied.
Add the melted butter and maple syrup to a large mixing bowl and whisk to combine. I usually just use a regular whisk, but you can absolutely use a hand mixer if you prefer.
Best practice for any icing or glaze is to sift your powdered sugar in to ensure there are no lumps. Still, I have to admit that I often skip this step and opt to chance that my whisk will work out any lumps.
At this point you should have a thick paste. All that’s left to do is thin it out with some milk. How much you add depends entirely on your desired thickness. I usually find 2 tablespoons of milk is right for me, but I suggest adding it slowly as you whisk, so you can assess the thickness as you go.
If for some reason you thin it out too much, you can always add in a little bit more powdered sugar to thicken it back up.
How I Store Leftover Maple-Flavored Glaze and Make it Ahead of Time
The convenient thing about homemade maple icing is that it will last for 2-3 weeks in the fridge in an airtight container. This means it’s easy to make ahead if you have a big baking day in front of you!
It’s important to note that as the glaze cools, it will firm up. You can easily thin it out again by warming it up or just stirring in a splash of extra milk.
4-Ingredient Maple Icing (5 Minutes!)
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 4 tablespoons salted butter
- 3 tablespoons pure maple syrup
- 1 cup powdered sugar
- up to 2 tablespoons milk of choice (I use whole milk)
Instructions
- Melt the butter and add it to a large mixing bowl with maple syrup. Whisk until smooth.4 tablespoons salted butter, 3 tablespoons pure maple syrup
- Slowly sift in the powdered sugar while you are whisking until you are left with a thick, smooth mixture.1 cup powdered sugar
- While you continue to whisk, slowly add the milk, frequently testing the consistency of your icing. You may not need all 2 tablespoons. Only add enough until you are happy with the thickness. I usually keep it thicker for cookies and thinner for cakes, muffins, and loaves.up to 2 tablespoons milk of choice
Pro Tips
- If for some reason you accidentally make it too thin, you can always slowly add a little more powdered sugar.
- This icing lasts up to 3 weeks in the fridge, so it can easily be made ahead of time. It will get firm in the fridge; thin it out by heating it up or stirring in extra milk.
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