Penuche frosting is a vintage butterscotch flavored, fudge like frosting that is great on single-layer or Bundt cakes.
Penuche Frosting
Penuche frosting is a vintage frosting for cakes and other baked goods and is similar to its fudge-like candy counterpart. It’s a type of boiled frosting that resembles more of a butterscotch flavor than caramel, as it has both brown and granulated sugars and often contains nuts. It is thought to have originated in the South or New England and the name penuche evolved from the Mexican word for raw sugar, “panocha” and my 1951 version of the Better Homes and Gardens cookbook even refers to it as this.
Penuche frosting pairs well with many different cakes, especially single-layer cakes like my banana cake or a Bundt cake. It is difficult to use for layer cakes, since the frosting sets up so soon after it is cooked and for that reason, it is difficult to work with to frost multiple layers. Although this vintage frosting takes a little more effort, the amazing flavor and candy-like texture of this frosting make the extra work worth it!
About the Recipe
This penuche frosting recipe dates to the 1940’s. A lot of my older cookbooks contain similar recipes for this frosting or its candy counterpart. It only requires a short amount of time cooking: sugars caramelize with butter, heavy cream, salt and a small amount of corn syrup over heat. The small amount of corn syrup in the frosting prevents the sugar from crystalizing too much, which can cause the frosting to be grainy. The syrup also gives the frosting a shiny appearance once it has set. Vanilla is added when the mixture when it is removed from heat and then when it has cooled slightly, it is beaten with powdered sugar and spread on the cake before it sets.
Tips for Penuche Frosting
- Once the frosting comes to a full boil, stir it frequently to prevent it from burning
- If the frosting becomes too thick, you can easily thin it out with a splash of heavy cream, half and half or milk
- Spread the frosting immediately after beating with the powdered sugar, or it will start to set
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Penuche Frosting
Equipment
- small sized saucepan
- whisk
- spatula
Ingredients
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 tablespoon white syrup, such as Karo
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
Instructions
- In small sauce pan, combine all ingredients except for the vanilla and powdered sugar.
- Over medium heat, bring slowly to a full boil, whisking constantly.
- When the mixture reaches a full boil, boil briskly 1 minute, whisking constantly.
- Remove from heat and whisk in vanilla.
- Allow to sit until cools slightly, about 20 minutes.
- Then, whisk in powdered sugar and beat until smooth. Use immediately.
Notes
- Once the frosting comes to a full boil, stir it constantly to prevent it from burning
- If the frosting becomes too thick, you can easily thin it out with a splash of heavy cream
- Spread the frosting immediately after beating with the powdered sugar, or it will start to set