I am making homemade icing for maple and chocolate donuts, but now need to make it in larger amounts since I am making alot more donuts. My problem is two fold: with the maple icing it takes a long time for the powdered sugar to dissolve in the maple mixture. Does anyone have a better technique for maple icing? I use maple syrup, butter, maple extract and water as needed. I don't have alot of experience with chocolate, but I have trouble with the chocolate icing seizing up too quickly and I need to continually stop and return the mixture to the heat and add water to obtain the consistency I need to cover the donuts smoothly. As I stated, I need to start making this icing in bulk and ahead of time. All suggestions/comments are appreciated!