Easy Penuche Icing, from Grahm

Use to frost cake layers. Adapted from “The New York Times Cook Book, Revised Ed.” by Craig Claiborne.

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

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.

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