Penuche Frosting is an easy stove top frosting recipe with a rich caramel flavor. We love pairing it with soft Pumpkin Cookies and Chocolate Crazy Cake!
Old Fashioned Penuche Frosting Recipe
I was today years old when I learned that this old fashioned caramel frosting recipe is pronounced “pen-OO-chee”.
Dear reader, I used to work at a bakery where I regularly and boldly pronounced it “pay-noosh”. I was not even close.
Luckily, my terrible pronunciation didn’t get in the way of this frosting’s deliciousness.
I first discovered penuche frosting when I worked at a local bakery that used it for their famous Frosted Pumpkin Cookies. It’s a unique frosting that is thicker than a glaze or icing, but not airy or fluffy like a buttercream or cream cheese frosting.
After spreading, the frosting hardens into a sturdy glaze that melts in your mouth with every bite.
This penuche frosting recipe is based on old fashioned penuche candy, a brown sugar fudge made with butter and milk and flavored with only vanilla.
The frosting relies heavily on the butter and brown sugar to create its signature flavor, which has both caramel and maple notes.
What Goes with Penuche Frosting?
Besides the aforementioned (incredible) pumpkin cookies, this frosting is also a sure bet for chocolate cakes, spice cakes, and any recipe where you want to add a hit of caramel flavor.
Penuche is a fabulous match for chocolate and can be used as a glaze on our Chocolate Bundt Cake. If you’re using it as a glaze, increase the milk and/or decrease the powdered sugar lightly to make it pourable.
Penuche frosting also pairs well with spice cakes like Carrot Sheet Cake and nuts like pecans and walnuts. Try it as a substitute for the maple frosting on our Maple Pecan Cookies!
This would also be lovely on our Caramel Banana Bundt Cake or Apple Cider Cake.
Key Ingredients + Substitutions
Penuche frosting is made with just four simple ingredients:
- Salted butter– I usually prefer unsalted butter in baked goods, but I’ve started using salted butter for most frostings, and I really prefer it. It infuses the whole frosting with that hint of salt that helps both balance and heighten the sweetness. That said, you can definitely substitute unsalted butter and add a pinch or two of salt at the end.
- Brown sugar– Brown sugar is the key to this frosting’s rich, caramelized flavor. You can use light or dark brown sugar, but I do not recommend substituting granulated sugar.
- Hot milk– I recommend 2% or whole milk.
- Powdered sugar– Powdered sugar is added to thicken the frosting. You can use less for a more pourable glaze. I recommend sifting the powdered sugar for the smoothest finish.
How to Make Penuche Frosting
Step 1: Melt the butter and brown sugar. Melt the butter over medium heat, then add the brown sugar.
Step 2: Boil. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes, whisking constantly, until thickened. The mixture will look thick and still a little grainy. Remove from heat and allow to cool for 15 minutes.
Step 3: Add milk. Whisk in the hot milk until smooth. The mixture will look smooth and glossy.
Step 4: Whisk in powdered sugar until smooth.
Step 5: Use the frosting while it is still warm or keep the frosting warm using the tips below.
Tips for Perfect Penuche Icing:
Because this frosting wants to harden into fudge, it’s important to spread it while it’s still warm.
To keep the frosting warm and make for easy spreading, I recommend using a make-shift double boiler. Here’s how:
- Fill a large frying pan (I used this one) halfway with water and set over low heat, so the water is at a very gentle simmer.
- Place the sauce pot that holds the penuche frosting inside the water to keep it from hardening while you’re frosting the cookies.
Should you refrigerate penuche frosting?
If you have leftover frosting, store it in a sealed container in the fridge. It will keep for several days.
You’ll need to re-warm the frosting using the double boiler before using it. A splash of hot water can also help warm the frosting and thin it enough to spread easily.
Where did penuche originate?
It’s thought that penuche originated in Portugal and was brought to New England in the 1700s by commercial whaling families. Penuche fudge (also called Brown Sugar Fudge) has been a popular sweet in New England for over 200 years, and it’s popularity has spread to other parts of the U.S. in that time as well.
Penuche can also refer to the boiled frosting you see here. We hope you love this simple old fashioned treat!
- ½ cup salted butter (1 stick)
- 1 cup brown sugar
- ¼ cup hot milk (2% or whole)
- 2 cups sifted powdered sugar
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Melt butter in a sauce pot over medium heat.
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Add brown sugar and bring to a boil over medium high heat. Once the mixture reaches a boil, lower the heat to medium low and maintain a gentle boil for 2 minutes, whisking constantly. The mixture will look thick and slightly grainy. Remove from heat and allow to cool for 15 minutes.
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Whisk in the hot milk. It will turn smooth and glossy.
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Whisk in the sifted powdered sugar until the mixture is thick and spreadable. Spread the frosting while it’s still warm, or keep warm by nestling the pot in a large, shallow pan of simmering water.
- If you don’t have salted butter, use unsalted butter and add a few pinches of salt, to taste, at the end.
- You can also add a splash of vanilla extract with the milk.
- To make a penuche glaze instead of a frosting, increase the milk to 1/3 cup and use just enough powdered sugar to make the frosting pourable.
Calories: 73kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 12mg | Sugar: 13g | Vitamin A: 82IU | Calcium: 8mg | Iron: 0.05mg