Interesting, too, this fixation on sifting stuff. The flour and stuff needed to be sifted for the cake (the flour alone five times if the cake flour conversion recipe was to be believed), and now the confectioners’ sugar needs sifting.
Since confectioners’ sugar is basically white sugar sifted with cornstarch, I began to have suspicions that at some point, some conglomerate had a whole bunch of extra sifters laying about and so decided “Hey! Let’s tell everyone they have to sift stuff when they bake!” – well, it could’ve happened that way – irregardless, I had the darned sifter out anyway, what’s another bit of white powder wafting everywhere but the bowl into which it’s being directed.
Sifting issues aside, this is a pretty easy icing to make – even tho’ there is that sifting, and then you half to boil stuff and then chill it all over ice before spreading on your baked confection – I guess you could just open a can, but that stuff has way more than four ingredients, and I’ll wager the friendly frosting canners did a lot more than simply sift stuff.
Melt the butter in a saucepan and stir in the brown sugar.
Add the milk and bring back to a boil, stirring constantly, then remove from the heat and cool to lukewarm (120º).
Stir in the confectioners’ sugar a bit at a time, then pop the pan in ice water and stir until the icing is thick enough to spread.
Pretty easy icing – mebbe not as easy as opening that can – but a lot better for you, I would think, and, while I think that when next I make Dinette Spice Cake I’ll make white frosting, this penuche stuff has some potential – I’m thinkin’ on top of the white frosting on this brownie/rice krispies thingy that Rich makes.
Stay tuned for that one, peeps, and Happy Monday!