Penuche Cake Icing Recipe

Penuche Cake Icing Recipe bettyskitchen Hi I’m Betty. Welcome to Betty’s Kitchen. I had a request to make Penuche which is an icing and I decided that it would be good on apple sauce cake so here I’ve already baked an apple sauce spiced cake that if you’re interested in you’ll find a video for that and we’re going to be icing it with penuche icing and that starts by melting 1 stick of butter which is ½ cup of butter that’s my ingredient right there and then into the butte we’re going to put 1 cup of light brown sugar which is well packed. This goes in here. I’m going to stir this around and then this is going to the cook top and I will need it breathe to a bowl and boil for 2 minutes so let me take care of that and when I come back this is will have boiled for 2 minutes and you’ll see what it looks like. I have been cooking and stirring this constantly for 2 minute so what I need to do now you see what it looks like. What I need to do now is to add some milk so I have some milk. I have ¼ cup measured out so I’m going to add that in and then I need to return it to the stove. It’s just going to bubble up like this and I need to smooth it out so it will be stirring continuously back itself and just bring it back to a boil and when it’s back to a boil then I’m going to cool to lukewarm and then we’ll work some more. I’m ready to continue with the making of our penuche icing and right now it is at lukewarm and the way you can tell that of course that means it’s not hot and it’s not cool. It’s not cold. It’s somewhere in between. You can stick your finger in here and it should feel to you as if you were stick your finger in your mouth, the same degree of heat. So I have already checked this is it at lukewarm and what we’re going to do is put some confectioners sugar or powdered sugar in it. I have 2 cups sitting here. I’m not sure I’m going to use all of that. We’ll just kind of see how it goes. I have some hot water here also if it gets too stiff and I can fill it down with the hot water. So keep those to the elements available as you do this. You’re going to put the powdered sugar in and beat this to a spreading consistency and we have our apple sauce spice cake sitting right here and when this becomes icing consistency spreading consistency then we’ll start icing that cake. So here we go and I’ll probably have to do some of this without you here but I’ll just start with about half of that and of course stir it first and then after I get it all stirred and then I will start beating it. So let me try to make some progress on this and when I get back to then show you what I’ve done. I think that stirring this around I can’t actually say I’m beating it so much it should steady combined and it is definitely a spreading consistency. I didn’t quite use all my 2 cups and didn’t even touch the water so 2 cups more or less is pretty much it. You can take a spreader like this and I start going around the edges so you have that spread easily on there and then I’ll get the top so give me a second to do the edges. I’ll be back and show you the top. I’m doing the last bit of penuche icing out and I’m going to finish spreading the top and try to put a few swirls in it. I have not have to hurry through this. This is an icing that allows you to work fairly leisurely which is kind of unusual when you beat an icing usually you’re sort of making candy and has tendency to set up on you really fast so you have to work very hard to get it on there in time before it’s really set up. But this is nice and easy and really elegant looking and you can do whatever you want once you get it covered you can make some kind of design such as some ripples or swirls and then turning the plate usually it helps to do that and you came up the swirl toward the center and you can kind of have it looking like that. So that’s a quick doing of the decoration and let’s just go ahead and use a bread knife and cut this just to see what this looks like and what it would look like if we served it up on a serving dish. I’ll just do one column there and here’s a corner piece. Let’s ski the corner piece and come down to the next piece actually this will look a lot prettier if I were cutting it more slowly or using an electric knife or something like that but I think you’ll get the point when you see this come out. It looks like this and you could see probably a little bit of the inside. Let me cut down into it so you can see it better. There’s that nice icing on top with that nice caramel flavor and inside you see nuts and raisins and it has the texture and also the look of a spice cake. So I think it’s going to be something that you’ll really enjoy making.