Tuesday, June 5, 2012

Easy Penuche Frosting

This frosting is outstanding, complementing spice and gingery cakes especially well. As the name says, it’s very simple to make. The recipe is another adapted from the 1959 Betty Crocker Picture Cookbook. You’ll need a candy thermometer to make it. If you don’t have one, drop a little of the sugar syrup into very cold water. If it forms thin threads, the temperature desired for this recipe is about right.
Easy Penuche Frosting:
⅓ c. butter or margarine
1 c. packed brown sugar (see Note)
¼ c. milk
1-¾-to-2 c. sifted icing sugar (“confectioners” or “powdered” sugar)
Melt butter in medium saucepan. Stir in brown sugar. Bring to a boil, stirring over medium-low heat for 2 min. Stir in ¼ c. milk. Bring to boil, stirring constantly. Remove from heat and cool to lukewarm (120 deg. F. on candy thermometer), about 8 min. Gradually stir in sifted icing sugar. Place pan in ice water, stirring until thick enough to spread. Makes enough for two 8- or 9-in. layers or one 13 x 9-in. cake. 
Note: Use dark brown sugar. With its richer color and stronger molasses flavor, it’s preferable to light brown sugar for this recipe.

Here are two types of brown sugar: Choose the darker one

Stir brown sugar into hot, melted butter; bring to a boil

For precision, use a candy thermometer as frosting cools

Sift icing sugar before stirring in: No lumps!

Combine well!

Do the final stirring in a bowl of ice water

Stir until frosting starts to set and each small lump is gone

Spread on top and sides of cake. Work fast! It sets fast!

This cake is destined for a birthday dinner. I still want to add Buttercream Frosting rosettes with candles poked into them, but will have to post those photos - as well as a view of the sliced Spice Cream Cake - later this evening. 

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