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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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I use coconut oil to oil my pans



instead of sifting, mix your dry ingredients in a clean dry bowl and use your mixer on low speed to mix away the lumps in a minute or two instead of five or more.

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