Easy Penuche Frosting

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 10/02/19
Cupcakes with penuche frosting
Diana Rattray
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 16 servings
Nutritional Guidelines (per serving)
167 Calories
6g Fat
29g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 16
Amount per serving
Calories 167
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 16mg 5%
Sodium 9mg 0%
Total Carbohydrate 29g 10%
Dietary Fiber 0g 0%
Protein 0g
Calcium 24mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1/2 cup butter
  • 1 cup brown sugar (packed)
  • 1/4 cup milk
  • 2 cups sifted confectioners' sugar (more or less)
  • hot water (optional)

Steps to Make It

  1. 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.

  2. Add the milk and bring back to a boil, stirring constantly.

  3. Remove the pan from the heat and let the mixture cool to lukewarm.

  4. Gradually add sifted confectioners' sugar while beating until thick enough to spread. If too thick, add a little hot water.

  5. Makes enough frosting to cover the top and sides of a 2-layer cake or a 13x9-inch cake.

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