Perfectly Buttery Maple Glaze

joymakersandco

I've said this before, and I will say it again. I love cakes. I also love making cakes, but I am not a cake baker. I am a single layer, simple cake kinda gal. If it's not easy and delicious I won't bother with even trying. This Perfectly Buttery Maple Glaze is IDEAL for those types of cakes. Whether it's a loaf, a round, or a bundt cake, it really is dreamy. Not just in flavor, but also in texture.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 2

Cooling Time 30

Course Dessert

Servings

Calories 72 kcal

Equipment

1 Medium Heat Safe Mixing Bowl or a 4-cup Heat-proof Measuring Jug
1 Whisk

Ingredients

2 cups powdered sugar, SEE NOTES BELOW
1/2 cup unsalted butter, melted & hot
1 tablespoon maple syrup
1-2 tablespoons whole milk or half & half, as needed for desired consistency
1/2 teaspoon vanilla extract or paste
1/4 teaspoon salt

Get Recipe Ingredients

Instructions

Carefully melt the butter over medium heat in a saucepan on the stove. Stir it frequently to prevent burning, stop just as it has melted and is nice & hot.
Pour the melted butter into a heat safe, medium mixing bowl or a 4 cup heat-proof measuring jug. Whisk in the powdered sugar and salt, just until you no longer see any clumps.
Next, whisk in the remaining ingredients.
Use it warm for that perfect smooth glaze and prevent it from setting before you are done. To keep it pourable, you can do one of the following:
1. Gently reheat it on the stove in the same saucepan, keep that whisk handy and stir!
2. The microwave also works in 15 second intervals using a glass heat-proof dish or the measuring jug, stirring in between.
3. The double broiler method is helpful for longer projects where you have either doubled the recipe or need more time to prep your dessert.
If it is too thick and more half & half/and or maple syrup for the desired consistency and flavor. This recipe is flexible. Also, if it is too thin, you may need to sift the powdered sugar you add to remove clumps.
Any extra glaze will store well in an air-tight container in the fridge for up to one week.
See notes below for how to freeze.

Notes

Servings and Nutritional Values are estimates only.

Powdered Sugar- You can also use a homemade coconut powdered sugar. See my recipe here. If the glaze is too thin, you may need to sift the powdered sugar you add to remove clumps.

Half & Half- Heavy whipping cream, or whole milk also works. You may need to add more to get the right texture and consistency.

If you don't bake in large quantities, don't worry. The measurements can easily be divided in half. This works great for a 9 x 5" loaf, a baby bundt, or an 8-9" round. Or just freeze the leftovers for later.

Storage:

Use the right container- Transfer it to an airtight container to prevent it from drying out. Preferably a glass jar with good lid or re-usable plastic storage container.

Freezing for long-term storage: For longer storage, you can freeze the glaze. Place it in a freezer-safe container for up to 3 months.

Nutrition

Calories: 72kcalCarbohydrates: 22gProtein: 0.1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 50mgPotassium: 6mgSugar: 1gVitamin A: 238IUCalcium: 5mgIron: 0.003mg

Keyword cake glaze, easy cake glaze, maple butter glaze, maple glaze, one bowl glaze, vanilla glaze

Tried this recipe?Let us know how it was!