Scrumptious Penuche Frosting Recipe - Allrecipes.com
Scrumptious Penuche Frosting Recipe
  • READY IN 40 mins

Scrumptious Penuche Frosting

Recipe by  

"This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake. It is perfect on basic yellow cake as well as homemade pound cake. Some love it on chocolate cake as well."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
  2. Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 28, 2009

In "my version" of this popular southern recipe, if you do not use a hand mixer, it is important to use sifted powdered sugar to make sure you have smooth frosting. *Edited to add*: It is also very important to let the caramel cool to lukewarm before adding the powdered sugar, so it can thicken sufficiently. Enjoy.

 
Most Helpful Critical Review
Oct 10, 2013

Made this exactly as written and it was GRITTY. I knew it had something to do with bringing the sugar up to temperature too quickly, and my googling confirmed that. If the sugar granules aren't dissolved before coming to a boil, they will never dissolve. I made it a second time, bringing it up to 250 degrees F slowly and the icing is perfect. But the way this is written did not work for me and there was no fixing it... had to start over. But when I did, it was awesome!

 
Aug 04, 2009

MMM...delicious frosting. It was perfect in the sweetness department. As it cooled, it took a more pipe-able consistency, which is what I was hoping for (otherwise I would have needed to add extra sugar) It made beautiful roses on my mini chocolate cupcakes. I had to put them in the fridge to hold their shape, but it was perfect. Thanks for sharing! *Update:- I initially put it in the fridge because it was looking pretty glossy, as if it may melt. After leaving it in the fridge for a few hours it hardened nicely. I then decided to leave it out overnight and during most of the day to see if it would hold up and it did! My roses are still looking lovely :).

 
Sep 15, 2009

This is such an easy, yummy frosting recipe! I made it to top some zucchini spice cupcakes...it was super yummy! I didn't have any half-and-half, so I just used milk instead. It turned out perfectly, and looked beautiful on my cupcakes. Thanks for sharing this one!

 
Jun 20, 2011

Ridiculously sweet, and really not my thing... but I made this to top cupcakes for a client...and she said it was delicious and perfect, so there you go! The instructions are well-written, which is helpful. I will add a tip: if you're icing LOTS of cupcakes (I did 4 dozen), part way through icing it will start to crystalize... simply stir in a bit more cream/milk to get the right consistency again and you're good to go!

 
Nov 16, 2009

Outstanding! I followed the recipe exactly (except left out the pecans). It's delicious, creamy and caramelly. Perfect as written. I used it on an apple spice cake. Everyone loved it. Thanks.

 
Aug 03, 2009

I made this for my Dil's bday and everyone loved it. I had to leave off the nuts(allergies) but my grandson found some and added to his piece. He said yummiest cake ever. Thanks for it

 
Nov 09, 2009

I wouldnt change a thing..just like mom used to make. It was delicious on an apple cake.

 

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Nutrition

  • Calories
  • 124 kcal
  • 6%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 47 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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