SCRUMPTIOUS PENUCHE FROSTING
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.
Provided by HappyBakerBrittany
Categories Desserts Frostings and Icings
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 123.7 calories, Carbohydrate 19.7 g, Cholesterol 11.1 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 31 mg, Sugar 19.2 g
EASY PENUCHE FROSTING
Steps:
- In a saucepan , melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium-low. Boil for 2 minutes, stirring constantly.
- Add the milk and bring back to a boil, stirring constantly.
- Remove the pan from the heat and let the mixture cool to lukewarm.
- Gradually add sifted confectioners' sugar while beating until thick enough to spread. If it's too thick, add a little hot water.
- Makes enough frosting to cover the top and sides of a 2-layer cake or a 13 x 9-inch cake.
Nutrition Facts : Calories 150 kcal, Carbohydrate 25 g, Cholesterol 16 mg, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, Sodium 51 mg, Sugar 25 g, Fat 6 g, ServingSize 16 servings, UnsaturatedFat 0 g
GRANDMA'S PENUCHE FROSTING
This was my Grandmother's recipe. It was on a handwritten note inside her "school" cookbook. She made this often. It has been and will continue to be a family favorite. This is real good on chocolate cake.
Provided by Tarynne
Categories Dessert
Time 25m
Yield 1 recipe
Number Of Ingredients 4
Steps:
- Melt butter in a large saucepan.
- Add brown sugar and bring to a boil.
- continue cooking for 1 minute until thickens.
- Let set 15 minutes.
- Mix in hot milk.
- Add powdered sugar gradually till spreading consisitancy.
- If it gets too thick add a little milk.
Nutrition Facts : Calories 1688.8, Fat 94.3, SaturatedFat 59.7, Cholesterol 252.6, Sodium 901.9, Carbohydrate 218.7, Sugar 213.5, Protein 3.2
PENUCHE
This is a delicious candy recipe of my late father's that he just loved to make. We loved it, too!
Provided by Paula
Categories Desserts Candy Recipes Nut Candy Recipes
Time 40m
Yield 64
Number Of Ingredients 7
Steps:
- Butter an 8x8 inch square dish.
- In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.
- Let cool completely before cutting into squares.
Nutrition Facts : Calories 58.9 calories, Carbohydrate 10.6 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 12.8 mg, Sugar 10 g
CHOCOLATE CUPCAKES WITH PENUCHE FILLING
A layer of penuche creates frosted chocolate cupcakes reminiscent of a delicious mini layered cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make and cool cupcakes as directed on box for 24 cupcakes--except add vanilla to batter.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Pour mixture into medium bowl; refrigerate 1 hour or until lukewarm, about 90°F.
- Beat powdered sugar into cooled brown sugar mixture with electric mixer on low speed until smooth. If filling becomes too stiff, stir in additional milk, 1 teaspoon at a time. If filling is too soft, cover; return to refrigerator 15 minutes to firm up.
- Remove Reynolds Baking Cups from cupcakes. Using serrated knife, cut each cupcake in half horizontally, being careful not to break either half. Place heaping 1 tablespoon filling on each cupcake base. Replace rounded cupcake tops. Pipe or spoon rounded 1 tablespoon frosting onto cupcake tops. Garnish with grated chocolate. Store in airtight container at room temperature.
Nutrition Facts : Calories 340, Carbohydrate 53 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 45 g, TransFat 0 g
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