Penuche Frosting

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.

1 cup packed brown sugar
8 tablespoons (1 stick) butter
1/4 cup whole milk
2 cups confectioners' sugar, sifted
Place the brown sugar and butter in a medium-size heavy saucepan over medium heat. Simmer, stirring constantly, until well combined, 2 minutes. Carefully pour in the milk, stirring, and bring the mixture to a boil. Remove the pan from the heat and cool slightly.

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

Chef Suggestions
Take the time to sift the confectioners' sugar. Use a flower sifter or a fine-mesh strainer. Lumps are a lot of trouble to get out once they're in the frosting.

This recipe makes enough to frost a 2- or 3-layer cake or a bundt or tube cake.