Tuesday, October 4, 2011

Penuche frosting

Penuche frosting on applesauce cake!
     Penuche (“pen-oo’-key”)frosting has been my FAVORITE frosting since I was a kid. It has a maple-y, buttery flavor that is unbeatable! It makes spice cakes (like applesauce cake) taste rich and delicious! If you prefer a lighter touch, halve the frosting recipe.

Ingredients:
½ c. margarine
1 c. brown sugar
¼ c. milk
3 ½ c. powdered sugar

Directions:
1. Melt margarine in a medium-large saucepan over medium heat.
2. When it’s totally melted, add brown sugar. Stir occasionally until it starts to bubble.
3. Once it starts bubbling, stir slowly for about one minute until bubbles are big and almost frothy.
Now remove pan from heat…
4. Remove pan from heat and add milk. Stir immediately until milk is thoroughly mixed in.
5. Add about half of the powdered sugar. Stir. It will be smoothest if you use a handheld electric mixer.
6. Add the rest of the powdered sugar and mix! Texture should be smooth. If it’s grainy, the brown sugar didn’t get melted enough. On the other hand, if it smells/tastes burned, it got a little scorched.
7. Spread on cake quickly before frosting cools and gets stiff.
8. Enjoy that maple butterscotch flavor!

This recipe is from Better Homes and Gardens New Cookbook, 11th Edition. (My instructions are a little different than theirs.)

*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
½ c. margarine
560
40
0
0
0
1 c. brown sugar
720
0
0
0
0
¼ c. skim milk
23
1
0
2
7.5
3 ½ c. powdered sugar
1680
0
0
0
0
Total:
2983 kcal
41 %
0 g
2 g
7.5 g


*Calculated from food packaging:
 I used “Blue Bonnet” brand margarine, “Domino” brand sugar, “Food Lion” brand milk, and “Bakers and Chefs” brand (Sams Club) powdered sugar

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