Perfect Crunchy Pecan Cream Cheese Frosting Recipe Video

Summary

Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelVery Easy
Health IndexJust EnjoyServings8
CuisineCourse
TasteMethod
DishSpeciality
VegetarianMain Ingredient
Interest Group

Ingredients

 Chopped pecans1 Cup (16 tbs)
 Package cream cheese8 Ounce, softened
 Butter1⁄2 Cup (8 tbs), softened
 Vanilla extract1 Tablespoon
 Confectioner's sugar16 Ounce

Nutrition Facts

Serving size

Calories 528 Calories from Fat 271

% Daily Value*

Total Fat 31 g48.3%

Saturated Fat 13.6 g67.9%

Trans Fat 0 g

Cholesterol 61.4 mg20.5%

Sodium 92.7 mg3.9%

Total Carbohydrates 60 g20%

Dietary Fiber 1.4 g5.5%

Sugars 56.5 g

Protein 3 g6.2%

Vitamin A 14.4% Vitamin C 0.26%

Calcium 4.1% Iron 2.6%

*Based on a 2000 Calorie diet

Directions

Place 1 cup chopped pecans in a shallow pan. Bake in a 350 degree (F) oven until lightly toasted, stirring occasionally, about 5 minutes. Remove from oven and allow to cool. Place 8-oz. softened cream cheese, ½ cup softened butter, and 1 tablespoon vanilla in a large mixing bowl and beat with an electric mixer at medium speed until creamy. Add a 16-oz. package confectioner's sugar and beat at high speed until smooth and spreadable. Stir in 1 cup toasted pecans (cooled). Spread icing on cooled cake, cupcakes, or cookies. I used the Pecan Cream Cheese Frosting to ice an Italian Cream Cake. The Italian Cream Cake is the cake I chose for my Easter dinner, and I will be uploading the cake before long. I hope you enjoy the Pecan Cream Cheese Frosting! --Betty

Editors Review

Let Betty's perfect pecan cream cheese frosting be the next big inspiration for your holiday dessert cakes. Ready in minutes, this delightful frosting is a cinch to make and gorgeous to eat. Plus, this frosting packs in the right amount of crunch too and is ideal for a velvet cake or any other cake.

Chef

By on 10 Jun 2011
Bettyskitchen
Betty, a retired math professor, demonstrates her favorite recipes. Most of the...
http://www.youtube.com/user/be
 

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