|Nutritional Guidelines (per serving)|
|Servings: 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy penuche frosting is cooked on the stovetop for just a few minutes. The frosting has a fudgy texture, and it is fabulous on a butter pecan cake or spice cake.
Spread it on these butternut squash cupcakes or brown sugar cupcakes. If the frosting is too firm, add a little hot water. To smooth the frosting, dip your spatula or knife in hot water as you spread.
- 1/2 cup butter
- 1 cup brown sugar (packed)
- 1/4 cup milk
- 2 cups sifted confectioners' sugar (more or less)
- hot water (optional)
In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium-low. Boil for 2 minutes, stirring constantly.
Add the milk and bring back to a boil, stirring constantly.
Remove the pan from the heat and let the mixture cool to lukewarm.
Gradually add sifted confectioners' sugar while beating until thick enough to spread. If too thick, add a little hot water.
Makes enough frosting to cover the top and sides of a 2-layer cake or a 13x9-inch cake.