The Vintage Chiffon Cake Site

Frostings/Icings, etc.

Penuche Icing

Mix together thoroughly 2 cups brown sugar
(packed in cup), 1/2 cup milk, 1/2 cup shortening, 1/2
tsp. salt. Bring rapidly to a full rolling boil
throughout the entire mixture, stirring con-
stantly. Then boil to 220° or exactly 1 min-
ute. Remove from heat and beat until luke-
warm. Blend in 1 tsp. vanilla. Continue beating
until icing begins to lose its gloss and is thick
enough to spread. (This icing requires con-
siderable beating which is responsible for its
creamy consistency.) If icing becomes too
thick to spread, add about 1 tsp. cream.
Makes enough for Large Cake. For Small Cake use
half the amounts of ingredients

Note: If icing still does not set after considerable beating
30 minutes . . . add about 1 tsp. confectioners' sugar,
let stand a few minutes, then continue beating.

Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 11.