Nut Butter Penuche Frosting
Brown sugar fudge frosting made with any nut butter!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 1
In a pot, add the butter and set it over medium low heat. Once it has melted, add the brown sugar and whisk.
- 2
Let it cook for a couple of minutes, you’ll see it bubble as if it’s boiling and give it quick whisk then add the milk and whisk it in.
- 3
Cook it with the milk for another 2 minutes, this time without stirring. You’ll see bubbling again. Turn off the heat and add the nut butter, salt and vanilla - whisk it quickly.
- 4
Add half of the sugar and whisk until you can’t see any more bits of powdered sugar, then add the other half and whisk again until you have a thick, smooth but very runny ‘frosting’.
- 5
Pour over your prepared bars/brownies/blondies or cake and let cool completely. It’ll seem like it’s going to be a mess but trust - after about an hour it’s going to thicken and solidify enough for you to be able to slice it.