Use to frost cake layers, this is a great caramel-flavored icing. Adapted from "The New York Times Cook Book, Revised Ed." by Craig Claiborne. .

Easy Penuche Icing

Ingredients

• 1/4 lb. butter
• 1 cup brown sugar
• 1/4 cup whole milk
• 1 3/4 to 2 cup sifted powdered sugar

Procedure

1. Melt butter in a saucepan, add the sugar and boil, stirring, over low heat 2 minutes. Add the milk and return to a boil, stirring constantly. Cool to lukewarm. Gradually add the powdered sugar. Place the pan in a bowl of ice water and stir until the icing is thick enough to spread

Notes

 

Content by Renee Shelton. Recipe adapted from: Claiborne, Craig. The New York Times Cook Book. Revised Ed. New York: Harper, 1990. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on September 29, 2020.