Name: Penuche Frosting Recipe
Prep time: 30 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 3 large egg whites; 1 ½ cup superfine sugar; ½ tsp cream of tartar; ⅓ cup water; 1 tbsp light corn syrup; 1 ½ tsp vanilla extract

The name of this heavenly frosting refers to the length of time that the ingredients must be beaten continuously over simmering water. This results in a thick, fluffy consistency. It’s also fat-free!

How To Make Penuche Frosting

A delightful frosting with Italian roots! A delectable blend of sugar, butter, and vanilla extract which results in a heavenly fudge-like consistency with a slightly nutty and sweet flavor profile. Best to top off those bare cupcakes to spruce up your next bake.

Prep: 30 mins

Total: 55 mins

Serves:

Ingredients

3 large egg whites
1 ½ cup superfine sugar, or strained sugar, take regular and strain it
½ tsp cream of tartar
⅓ cup water
1 tbsp light corn syrup, makes frosting smooth
1 ½ tsp vanilla extract

Instructions

Fill the bottom of a double boiler with 1-inch of water. Bring rapidly to a boil, then reduce heat to maintain a simmer.
Place egg whites, sugar, cream of tarter and water in the top of the double boiler, stirring to blend the ingredients.
Set over the bottom of a double boiler, cover and cook for 1 minute.
Remove the lid and stir again briefly.
Using a pastry brush, brush sides of saucepan with water to prevent crystals from forming, cover and heat 30 seconds longer.
Using a hand-held electric mixer, beat over simmering water for a minimum of 7 minutes, or until thick and fluffy.
Add the corn syrup and vanilla and beat on medium speed for 2 minutes longer.
Remove from heat.
Empty into a stand mixer and beat on medium speed until the frosting cools and is very thick.
If frosting is too soft, refrigerate for 30 minutes, then beat again.
Note: If the weather is very humid, additional beating time may be required.
This frosting is best used the day it is made.
Yield: about 4 cups, enough to fill and frost two 9-inch layers; three 8-inch layers; the tops and sides of a 9x13x2-inch oblong cake; or a 10-inch tube cake