Maple Espresso Glaze Icing
This maple espresso glaze icing is perfect on pound cakes, cookies, and muffins! It only takes a couple of minutes to make.
Servings: 1 serving
Calories: 389kcal
Ingredients
Maple Espresso Glaze
- ½ tablespoon freshly brewed coffee
- drop maple extract optional
- 1 tablespoon maple syrup
- ½ cup confectioner's sugar sifted
- pinch kosher salt
- 2-3 tablespoons heavy cream
Instructions
Glaze
- In a bowl or jug, whisk together all of the glaze ingredients except the heavy cream. It should be thick. If too thick, add a drizzle of heavy cream. If too thin, add more confectioners' sugar!½ tablespoon freshly brewed coffee, drop maple extract, 1 tablespoon maple syrup, ½ cup confectioner's sugar, pinch kosher salt, 2-3 tablespoons heavy cream
- Use immediately and enjoy!
Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal Kosher Salt and not Morton Salt. Morton salt is far too salty for this!
Coffee: I've tested this recipe with espresso and regular coffee, and both work. You can also use decaf coffee!
Maple Extract: Totally optional, and you only need a small drop, but it does pack a punch!
Consistency: This glaze is fairly thick as is, but you can make it thinner by adding more heavy cream.
Nutrition
Calories: 389kcal | Carbohydrates: 74g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 11mg | Potassium: 75mg | Sugar: 72g | Vitamin A: 441IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 0.1mg
