Servings:Makes about 2 cups glaze, enough to frost a batch of doughnuts
Note: Grade B maple syrup is less filtered than Grade A, making for a more richly flavored syrup; it is generally available at most markets.
1/4 cup plus 2 tablespoons (3/4 stick) butter
1 pound powdered sugar, sifted
1 teaspoon vanilla extract
3/4 cup maple syrup, preferably Grade B
1. In a small saucepan heated over medium-high heat, melt the butter and continue to cook until the butter browns, being careful not to burn . Remove from heat and set aside.
2. Place the powdered sugar into the bowl of a stand mixer or a large bowl. Using the whisk attachment or a hand mixer, beat in the melted butter and browned bits along with the vanilla. Slowly beat in the maple syrup. When all of the ingredients are incorporated, briefly beat over high speed to remove any lumps. Use immediately or cover and refrigerate until needed (bring back to room temperature and beat briefly before using).