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Penuche (Brown Sugar Frosting)

  • Author: Meagan


This perfect frosting is actually directly from the original Betty Crocker’s New Picture Cookbook, but I’ve always considered it Mom’s.  We’ve always enjoyed it on chocolate cake, but I’m sure any cake flavor would pair marvelously!



1/2 c. butter AND 1 c. packed brown sugar

1/4 c. milk

2 c. icing sugar


In a medium sized sauce pan, melt the butter, add the brown sugar, bring it to a boil and cook it for 1 minute.  Remove the pot from the heat and stir in the milk – be careful! – it will splatter.  Return the mixture to the heat and bring it just to a boil again, then set it aside to cool.

You can either make this way ahead and allow it to naturally come to room temperature, or you can leave it for a half hour or so, and then place the pot into an ice bath (a larger bowl, or your kitchen sink filled with ice), and then add in the icing sugar and use electric beaters to blend it.  Either way it should come out fluffy and perfect – if it’s too thin, add a bit more icing sugar (this will also happen if the original mixture is too warm) or if it’s too thick add another splash of milk and beat again.

This recipe easily covers an 8 x 8 cake (or a couple dozen cupcakes), but Mom makes 1 1/2 times the recipe for a 9 x 13.  Enjoy!

  • Category: Frostings


From Meagan's Kitchen

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