Tuesday, November 16, 2010

Toasted Pecan Cream Cheese Frosting

This recipe goes well on many cakes, but is posted here to go with The Fresh Orange Italian Cream Cake.

1 (8 ounce) pkg cream cheese, softened
1/2 cup butter softened
1 tablespoon of vanilla extract
1 (16 ounce) pkg of powdered sugar
1 cup of chopped pecans

Toast your pecans in the oven at 375 - just watch them it doesn't take long for them to get that yummy toasty flavor.

Beat the first 3 ingredients at medium speed with an electric mixer until creamy. 
Stir in the pecans after they have cooled! 
You will need three cups of the icing for the Fresh Orange Italian Cream Cake.

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