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Frosting & Glazes

Penuche Frosting

Alice Gless Recipe shared by:
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An old favorite I'd seen in cookbooks never attempted before, a first for me. It's not really difficult at all. This carmelly delicious frosting goes with chocolate cake like love and marriage made in heaven. I didn't get it quite right because I put a little too much powdered sugar and applied it to a cold cake which turned it fudgy but tastes delightful.

  • Hands-On Time: 30 Minutes
  • Total Time: 2 Hours
  • Servings: 16 or so, depends on type of cake
  • Rating:


  • 1/2 cup butter
  • 1 cup brown sugar packed; I think light would be preferred but medium or dark would be all right
  • 1/4 cup milk (I used half cup of cold, clotted, thawed whipping cream because i wanted to use it up).
  • 2 cups sifted powdered sugar
  • 1 teaspoon vanilla

Baking Instructions

  1. Melt butter in medium heavy saucepan.
  2. Add brown sugar, stir until it comes to a boil over medium heat, boil 2 minutes continually stirring.
  3. While stirring, slowly pour in milk (cold didn't seem to matter) and bring back to a full boil.
  4. Remove from heat.
  5. Stir in vanilla.
  6. Cool until it's lukewarm to the touch, about 35 minutes.
  7. Have some hot water ready to thin if it gets too thick.
  8. Start adding the sugar about 1/2 cup at a time and stir it in.
  9. When all the sugar is added, beat with spoon or mixer until of spreading consistency.
  10. Mine i wanted thick enough to hold ridges or peaks, and added a 3rd cup of powdered sugar.
  11. Once I spread it on a cold cake, it hardened rapidly.
  12. They say you have to work fast when it's ready to spread.
  13. Another time I would aim for it to be creamier on a regular chocolate cake or cupcakes.

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baking large cakes

baking large cakes

I use only Duncan Hines cake mixes for cakes that I decorate! A useful tip for when you are baking larger cakes so that the whole cake gets done at the same time. I use a rose tip nail (used in cake decorating) and place it in the middle of the batter. That way it attracts the heat from the cake pan as well as the nail and the whole cake bakes to doneness at the same time.

Bubblegum Icecream

Bubblegum Icecream

I just finished making a beautiful and delicious batch of Ice Cream using one of your Bubble Gum Frosting Creations. The color is perfect and the flavor is just right. I added the flavoring to the liquid mix and let it beat real well in my vita mixer. It would work in a blender also. I chilled the liquid for about 4 hours and then used my ice cream maker in the usual way. Delicious. Next will be pink lemonade.

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