Nut Butter Penuche Frosting Recipe

Nutty brown sugar is penuche "frosting". Easy pot-based recipe takes under 10 minutes. Any nutbutter. Puche thickens and glazes, making it the perfect nutty topping for brownies, blondies, and snack cakes.

– 57 g unsalted or salted butter cold is fine – 65 g or ⅓ cup brown sugar – 60 g or ¼ cup whole milk – 100 g peanut or any nut butter roughly scant ½ cup – Pinch fine sea salt – 1 small dash of pure vanilla extract – 225 g or 1 ¾ cups powdered sugar preferably one made with tapioca not cornstarch (sifted beforehand)




Put the butter in a pot and set it over medium-low heat. Add the brown sugar and whisk it in after it melts. It will bubble like it's boiling after a few minutes of cooking.

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STEP  1 .

 Give it a quick whisk, then add the milk and whisk it in. It will stay cooked for two more minutes with the milk, this time without being stirred.

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 The bubbling will start up again. Take it off the heat and quickly whisk in the nut butter, salt, and vanilla.

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Add half of the sugar and whisk until you can't see any more powdered sugar. Add the other half of the sugar and whisk again until you have a thick, smooth, but barely thick "frosting."

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Pour over the bars, brownies, blondies, or cake that you have already made, and let them cool completely. 

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You might think it will be a mess at first, but trust me, after about an hour, it will get thick enough that you can cut it.

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-124Calories 5gFat 20gCarbs 0gProtein 

See Also

No Churn Orange Creamsicle Ice Cream Recipe