Penuche Frosting

This old fashioned penuche frosting is made with just four simple ingredients and has a rich caramel flavor that's fantastic with chocolate, spice cakes, and pumpkin!

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Cook Time: 8

Cooling time: 15

Servings: 36 small cookies or a 9 x 13 inch cake

Calories: 73kcal

Ingredients

½ cup salted butter (1 stick)
1 cup brown sugar
¼ cup hot milk (2% or whole)
2 cups sifted powdered sugar

Instructions

Melt butter in a sauce pot over medium heat.
Add brown sugar and bring to a boil over medium high heat. Once the mixture reaches a boil, lower the heat to medium low and maintain a gentle boil for 2 minutes, whisking constantly. The mixture will look thick and slightly grainy. Remove from heat and allow to cool for 15 minutes.
Whisk in the hot milk. It will turn smooth and glossy.
Whisk in the sifted powdered sugar until the mixture is thick and spreadable. Spread the frosting while it's still warm, or keep warm by nestling the pot in a large, shallow pan of simmering water.

Notes

If you don't have salted butter, use unsalted butter and add a few pinches of salt, to taste, at the end.
You can also add a splash of vanilla extract with the milk.
To make a penuche glaze instead of a frosting, increase the milk to 1/3 cup and use just enough powdered sugar to make the frosting pourable.

Equipment

Cuisinart Stainless 3-Quart Cook and Pour Saucepan

Course Dessert

Cuisine American

Keyword penuche frosting, penuche icing

Nutrition