I wasn't raised on penuche frosting, so it wasn't until I tried this recipe that I tasted how much it resembled the caramel frosting of my childhood. It's a bit more sugary, more candy-like. Try it over Zucchini Spice Cake, or a simple yellow layer cake.
8 tablespoons (1 stick) butter
1/4 cup whole milk
2 cups confectioners' sugar, sifted
Place the confectioners' sugar in a large mixing bowl. Pour the hot brown sugar mixture over the confectioners' sugar. Beat with an electric mixer on low speed until the frosting is smooth and creamy, 2 to 3 minutes.
Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan over low heat and stir until the frosting softens up.
Ease of Preparation: Easy
Preparation Time: 2 min
Servings: Makes 3 cups
Recipe By: Anne Byrn
From: The Cake Mix Doctor
Used with permission of Workman Publishing Company
This recipe makes enough to frost a 2- or 3-layer cake or a bundt or tube cake.