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Scrumptious Penuche Frosting

Scrumptious Penuche Frosting

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    40 m
HappyBakerBrittany

HappyBakerBrittany

This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake. It is perfect on basic yellow cake as well as homemade pound cake. Some love it on chocolate cake as well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
  2. Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

HappyBakerBrittany
40

HappyBakerBrittany

7/28/2009

In "my version" of this popular southern recipe, if you do not use a hand mixer, it is important to use sifted powdered sugar to make sure you have smooth frosting. *Edited to add*: It is also very important to let the caramel cool to lukewarm before adding the powdered sugar, so it can thicken sufficiently. Enjoy.

Roxanne J.R.
20

Roxanne J.R.

8/4/2009

MMM...delicious frosting. It was perfect in the sweetness department. As it cooled, it took a more pipe-able consistency, which is what I was hoping for (otherwise I would have needed to add extra sugar) It made beautiful roses on my mini chocolate cupcakes. I had to put them in the fridge to hold their shape, but it was perfect. Thanks for sharing! *Update:- I initially put it in the fridge because it was looking pretty glossy, as if it may melt. After leaving it in the fridge for a few hours it hardened nicely. I then decided to leave it out overnight and during most of the day to see if it would hold up and it did! My roses are still looking lovely :).

larkspur
14

larkspur

9/15/2009

This is such an easy, yummy frosting recipe! I made it to top some zucchini spice cupcakes...it was super yummy! I didn't have any half-and-half, so I just used milk instead. It turned out perfectly, and looked beautiful on my cupcakes. Thanks for sharing this one!

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