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–+ servings

Penuche Frosting

thetimelessbaker
A vintage butterscotch flavored, fudge-like frosting that is great on single-layer or Bundt cakes.
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Prep Time 5 minutes
Cook Time 5 minutes
cooling time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 1 9x13 cake or 1 bundt cake

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
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