Penuche Frosting Recipe

Brown sugar: Provides the rich, caramel-like flavor essential to penuche frosting.

Unsalted butter: Adds creaminess and helps to create a smooth texture.

Milk: Helps to dissolve the sugar and create a cohesive mixture.

Powdered sugar: Ensures the frosting is smooth and sweet.

Vanilla extract: Enhances the overall flavor with a subtle, aromatic note.

When melting the butter over medium heat, make sure to stir constantly to prevent it from burning. Once you add the brown sugar and milk, continue stirring until the mixture reaches a boil. This ensures that the sugar dissolves completely, giving your frosting a smooth texture. After removing from heat, allow the mixture to cool slightly before beating in the powdered sugar. This helps to prevent lumps and ensures a creamy consistency.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in equal amounts.

• unsalted butter - Substitute with margarine: Margarine can be used as a 1:1 substitute and provides a similar texture and moisture.

• milk - Substitute with almond milk: Almond milk can be used in equal amounts and is a good dairy-free alternative.

• powdered sugar - Substitute with granulated sugar: Blend granulated sugar in a blender until it reaches a powdered consistency.

• vanilla extract - Substitute with maple syrup: Maple syrup provides a similar sweetness and depth of flavor.

• Allow the penuche frosting to cool completely before storing. This ensures that the texture remains smooth and prevents condensation from forming inside the storage container.

• Transfer the cooled frosting into an airtight container. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.

• Store the container in the refrigerator if you plan to use the frosting within a week. The cool temperature will keep the butter and milk components from spoiling.

• For longer storage, consider freezing the frosting. Place the airtight container in the freezer, where it can be kept for up to three months without losing its creamy texture.

• When you're ready to use the frozen frosting, transfer it to the refrigerator to thaw overnight. This gradual thawing process helps maintain the frosting's consistency.

• Once thawed, bring the frosting to room temperature before using. You may need to give it a quick stir to restore its smoothness.

• If the frosting appears too thick after thawing, add a small amount of milk or cream and mix until you achieve the desired consistency.

• Avoid refreezing the frosting once it has been thawed, as this can affect its texture and flavor.

• For best results, use the frosting to decorate cakes or cupcakes immediately after bringing it to room temperature. This ensures that it spreads easily and adheres well to your baked goods.

• Place the penuche frosting in a microwave-safe bowl. Heat it in the microwave on medium power for 10-15 seconds, then stir. Repeat in short intervals until it reaches a spreadable consistency.
• Alternatively, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the penuche frosting in the top pot, stirring constantly until it softens and becomes smooth.
• If you don't have a double boiler, you can create a makeshift one by placing a heatproof bowl over a pot of simmering water. Ensure the bowl doesn't touch the water. Stir the penuche frosting until it reaches the desired consistency.
• For a quick fix, place the penuche frosting in a saucepan over low heat. Stir continuously to prevent burning until it becomes smooth and spreadable.
• If the frosting is too thick, add a small amount of milk or cream while reheating to achieve the desired consistency.

• saucepan: used to melt the butter and combine it with brown sugar and milk over medium heat

• stirring spoon: essential for stirring the mixture constantly to ensure it doesn't burn

• mixing bowl: where you transfer the mixture to cool and then beat in the powdered sugar

• electric mixer: helps to gradually beat in the powdered sugar until the frosting is smooth

• measuring cups: necessary for accurately measuring the brown sugar, butter, and milk

• sifter: used to sift the powdered sugar to avoid lumps in the frosting

• spatula: useful for scraping down the sides of the mixing bowl and ensuring all ingredients are well combined

• cooling rack: optional, but useful if you need to let the mixture cool slightly before beating in the powdered sugar

Pre-measure ingredients: Measure out brown sugar, butter, milk, and powdered sugar before starting to streamline the process.

Use a microwave: Melt the butter in the microwave to save time on the stovetop.

Cool quickly: Place the saucepan in a bowl of ice water to cool the mixture faster before beating in the powdered sugar.

Sift in advance: Sift the powdered sugar ahead of time to avoid lumps and make the mixing process smoother.

Double the batch: Make extra penuche frosting and store it in the fridge for future use.