This easy maple icing for donuts is ready in just a few minutes. Made with melted butter (no corn syrup!) and perfect for all your homemade treats. This frosting sets as it cools, giving you a glossy finish that's dry to the touch.
Use this icing on your favorite donut recipes, from homemade yeast donuts to baked donut recipes (we love these confetti baked donuts!) This is a thin glaze: Mix it together, then dip your cooled donuts straight into the icing for a sleek, even finish.
Add any toppings - like sprinkles or nuts - while the glaze is still wet. As it sets, it will seize up a bit, leaving you with a smooth, shiny icing that "grabs" your toppings and holds them in place.
Ingredients
Scroll to the recipe card below for a full ingredients list with exact quantities.
This is a very simple recipe, but we want to highlight a few quick things:
- Melted butter sets as it cools, giving you a smooth finish that's fairly dry to the touch. Salted or unsalted butter both work here.
- Hot water is our secret weapon! Use near-boiling water (we heat ours in an electric tea kettle) and add it to the frosting slowly - it doesn't take much water to bring this glaze together!
- A tiny pinch of kosher salt helps these flavors "pop"!
Maple extract
We call for a concentrated maple extract (or maple imitation flavor) in this recipe for maximum flavor. In these photos, we used Mapleine Imitation Maple Flavor, which gives us a rich, caramel-y color just like you'd find in a donut shop.
We've also tested this recipe with non-imitation maple extract, which produces an almost-identical flavor but is much paler in color (see a color comparison between maple extract brands in our maple fudge frosting post).
Maple extract can vary widely in color and flavor intensity: Don't be afraid to make adjustments if needed to suit your tastes, and don't panic if your frosting is a slightly different color than these photos!
Substitutions
- If you would prefer a soft icing that doesn't set into a firm, dry finish, use milk or heavy cream instead of hot water.
- For a dairy-free version, use melted coconut oil instead of butter. The coconut oil will behave similarly, and seize up as it cools to create a firm, glossy texture.
- Add a tiny pinch (we mean it: TINY!) of nutmeg or cinnamon for extra depth of flavor.
- Use vanilla extract instead of maple to make a vanilla icing!
Instructions
Add powdered sugar to a medium bowl with melted butter, maple flavoring, and a pinch of kosher salt (Image 1, above).
Mix the butter into the dry ingredients as best you can. The mixture will be clumpy (2) - that's ok!
Slowly whisk hot water into the maple mixture, about a teaspoon at a time (3). Mix thoroughly between each addition. As you add more water, the icing will start to smooth out (4). Go slowly here - it takes less hot water than you might think to bring this frosting together!
When it's ready, you'll have a smooth icing with a pourable, drizzle-able consistency (similar to chocolate syrup or a thin caramel sauce).
Pro Tip: If the icing feels grainy, it's usually because the water and butter weren't hot enough. But it's an easy fix: Just pop the icing in the microwave for 3-5 seconds to help the sugar dissolve properly.
Carefully dip cooled donuts into the glaze, letting any excess run off. Add sprinkles or other toppings while the glaze is still wet, then transfer donuts to a wire cooling rack or serving platter. Let the glaze set for an hour or so, until it's dry to the touch.
Pro Tip: We find one layer of glaze is usually sufficient if the icing is at the right consistency. But if you'd like a thicker layer of glaze, dip the donuts once, let them sit for 10-15 minutes, then dip again!
3 tips for the best maple glaze
- Let your donuts cool completely before dipping. If donuts are hot, the glaze will melt and run down the sides (or soak into the donut itself). Fully cooled donuts let the glaze adhere in a smooth, thick layer.
- It takes practice to get the right glaze consistency (and to get the dipping motion down). If the icing is too thin, let it sit for five minutes, then give it a stir and try again. If the icing is too thick, stir in another teaspoon of hot water or microwave it for 3-5 seconds to loosen it back up.
- Work quickly once the glaze is at the right consistency! It will continue to set and harden as it cools.
FAQs
For best results, dip only fully cooled donuts into the glaze. If donuts are still hot, the glaze will melt and run down the sides or soak into the donut itself. Letting donuts cool completely before frosting gives you a smooth, thick layer of icing.
Add sprinkles or nuts to the top of the donuts immediately after dipping each donut in the glaze. If you add toppings while the icing is still wet, it will "grab" the toppings and hold them in place as it sets. For extra security, lightly press your toppings down into the icing while it's still soft.
Sprinkles, chopped nuts, mini chocolate chips, cereal flakes, and small candies are all fun additions to a glazed donut!
Once it's set, this frosting will last up to 4 days in an airtight container on the counter. The longer it sits, the more it will dry out: after 3 or 4 days, you'll notice this icing starts to crack and flake apart more easily than it does in the first few days of storage.
For other questions about donut storage, it's best to consult the recipe you're using for the dough or batter! Storage will vary depending on whether you're baking or frying your homemade donuts. For example, our confetti baked donuts, which we bake in a donut pan, will last 2-3 days in an airtight container on the counter once they're frosted (past that, the donuts themselves start to dry out and get a bit dense).
For best results, let this easy chocolate icing set completely (until it is dry to the touch) before putting donuts in an airtight container. Once set, this icing shouldn't sweat or get soggy during storage (but if it's hot or humid and you notice the glaze seems wet, you can crack the lid on your airtight container to let a tiny bit of airflow through, which helps keeps donuts fresh)
This is a thinner version of our favorite thick maple frosting, which we use on baked goods like our pumpkin cupcakes or apple butter spice cake.
This drizzle-able version is perfect for all kinds of donuts (homemade baked donuts! your favorite sour cream cake donut! yeast donuts or donut holes!) But we also love to drizzle it on coffee cake (try it with banana bread coffee cake, pumpkin spice coffee cake, or apple butter coffee cake) or pour it over a bundt cake.
As written, this recipe makes enough glaze for 12-16 baked donuts (about 3.25" in diameter) or 8-10 classic yeast donuts (about 4.5" in diameter).
Keep in mind the amount of icing you'll need will vary based on the size of your donuts, the consistency of your glaze, and how thick your icing layers are. Double or triple this recipe if you'd like more icing! (If you run out mid-way through icing your donuts, it's thankfully very quick and easy to mix up another batch!)
We do not recommend using pure maple syrup here: It has a much milder flavor than concentrated maple extract (or imitation maple flavoring). In order to get the same amount of maple flavor, you'd need to add a lot of maple syrup, which would completely change the texture of the icing.
For best results and the strongest maple flavor, please follow the recipe as written and use maple extract or imitation maple flavoring!
Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!
📖 Recipe
Maple Icing for Donuts
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 ½ cups 1x
- Category: Frosting
- Cuisine: American
Description
This rich maple glaze is perfect on homemade donuts! The icing sets as it dries for a smooth, sleek finish that is dry to the touch.
Ingredients
- 1 ¼ cup powdered sugar (125 grams)
- Pinch of kosher salt
- 3 Tablespoons unsalted butter, melted (45 grams)
- ½ teaspoon Mapleine Imitation Maple flavor or maple extract (2 grams)
- 2 Tablespoons very hot water (30 grams - you may not need it all)
Instructions
- Add powdered sugar, melted butter, and maple flavor to a small mixing bowl with a pinch of kosher salt. Mix until you have a rough, clumpy mixture.
- Add hot water a little bit at a time, whisking well between each addition, until you have a smooth, shiny glaze. You may not need all the hot water!
- Dip the top of your prepared, cooled donuts into the glaze and let any excess drain off. Transfer to a wire cooling rack (you may want to put a towel or plate under the wire rack to catch any drips of frosting). Top donuts with sprinkles while glaze is still wet. Let the glaze set for at least half an hour to achieve a shiny finish!
Notes
Maple extract and imitation maple flavor can vary widely in color and flavor intensity. In the photos above, we used Mapleine Imitation Maple Flavor, which produces a strong maple flavor with a rich, caramel-y color (much like you'd find in a donut shop!) We have also tested this recipe with non-imitation Maple Extract, which produces a similar flavor but often has a much lighter color.
Additions and Substitutions. Use melted coconut oil instead of butter for a dairy-free/vegan version (the coconut oil will act similarly to butter and help the glaze firm up as it dries). Use milk or cream instead of hot water if you want the frosting to stay soft instead of firming up.
How hot should my water be? We use an electric kettle to heat water to near-boiling (just like making tea!) Hot water is important because it keeps the butter warm while you frost the donuts (as the butter starts to cool, the frosting sets and gets harder to work with). If the water isn't hot enough, the sugar won't dissolve and the frosting will feel grainy. If this happens, just pop the icing in the microwave for 3-5 seconds at a time to help the sugar fully dissolve.
This glaze will solidify as it cools, so work quickly to frost your donuts. If the icing is too thin, let it cool on the counter for a few minutes, then stir and try dipping the donuts again. If frosting gets too thick, add an extra splash of hot water or microwave it for a few seconds to loosen it up. This glaze is fairly forgiving: If you accidentally add too much water, add a few extra spoonfuls of powdered sugar and/or cocoa powder to get it back to the right consistency.
This glaze can take some practice. For best results, the glaze should be a pourable - but not watery - consistency when you dip the donuts. You want it to resemble a thick syrup. If the glaze soaks into the donut or runs right off and leaves a too-thin layer, let it sit for 5-10 minutes, then stir and dip again (as it sits, the glaze will thicken a bit). If the glaze thickens too quickly, add a splash of hot water or microwave it for a few seconds to loosen it back up.
Quantities. This recipe makes enough glaze for 12-16 baked donuts (about 3.25" in diameter) or 8-10 classic yeast donuts (about 4.5" in diameter). Double or triple this recipe if you'd like more icing.
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 75
- Sugar: 12.3 g
- Sodium: 104.1 mg
- Fat: 2.9 g
- Carbohydrates: 12.5 g
- Protein: 0 g
- Cholesterol: 7.6 mg
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Kyle
Great recipe. Make sure you read the notes on maple extract color and flavor intensity to get the results you want. Might need to add/less depending on your goals.
Rhonda @ Life As A Strawberry
Glad you like this glaze and SO TRUE about reading all the notes!
Danielle
I just made this for the first time and the glaze turned out very grainy and does not have enough maple flavor. The color is also very light. Sorry this one just didn't hit the mark for us
Rhonda @ Life As A Strawberry
On no! It's hard to know exactly what went wrong without being in the kitchen with you. I will tell you that we've made this frosting THOUSANDS of times and it just works, so let's see if we can trouble shoot your problems.
As the recipe states, the maple flavor (and color) will depend GREATLY on the type of flavoring you use. We like Mapeline Flavor the best. If you're using a different flavoring, it might take more (or less) to get the same color and flavor.
As for the grainy issue, confirming that the powdered sugar was fine, it sounds like the butter just hardened on you. Make sure the water is VERY HOT - even boiling! Stir immediately when you add the hot water. If you're still having trouble getting the nice smooth glaze, place your bowl in the microwave in 5 second intervals, stirring between each one. This will melt the butter again and let you get that smooth texture we love.
Finally, remember, it sometimes takes practice to perfect a new recipe. Email us at [email protected] if you'd like more help trouble shooting.