If you are looking for something a little different to top your cupcakes than traditional buttercream, this Penuche Frosting is just the ticket, especially if you like brown sugar.
I am anti store bought frosting. Those little tubs just taste weird to me. And homemade frosting is super easy to make and customize with a variety of additions and substitutions. Like this recipe
Penuche fudge is made with brown sugar and milk and cooked to caramel-like deliciousness.
Those of us in See's Candy territory know it as the filling inside the Bordeaux candies (my absolute favorite!). As a matter of fact, I turned some of this cake and frosting into Penuche Truffles which were a pretty good copycat.
This frosting has the same decadent taste in a spreadable format. Just melt some butter and brown sugar, let it cool add a splash of milk then whip in some powdered sugar.
Easy, peasy and delicious.
Suggestions to Pair with Penuche Frosting
I have made it a few times and paired it with chocolate (brownies as well as the cake in the photos).
You could use it for topping of filling cookies (like these Gingerbread Sandwich Cookies) or whoopie pies or straight off the spoon ...not that YOU would do that.
About the Ingredients
This recipe uses the same basic ingredients as traditional buttercream frosting with the addition of brown sugar (obviously):
- brown sugar
- vanilla extract
- powdered sugar
Vegan Option: to make this vegetarian or vegan just swap a butter flavored coconut oil (like this) for the butter and use your favorite non-dairy milk. Vanilla flavored almond or soy milk would add an extra little kick of vanilla.
Homemade Penuche Frosting
- ½ cup butter
- 1 cup brown sugar
- ¼ cup hot milk
- 1 teaspoon vanilla (optional)
- 3 cups powdered sugar (more or less)
- Melt butter in a saucepan. Add brown sugar and bring to a boil. Cook for 1 minute. Pour into a medium mixing bowl and let cool about 15 minutes
- Stir in milk and vanilla (if using).
- Beat in the powdered sugar until desired consistency. Thin with additional milk, a teaspoon at a time, if needed.
Until next time, happy eating.