Cream Cheese-Butter Pecan Frosting

Vegetarian
Gluten Free
Health score
2%
Cream Cheese-Butter Pecan Frosting
45 min.
7
1124kcal

Suggestions


Indulge your sweet tooth with our delightful Cream Cheese-Butter Pecan Frosting, a perfect blend of rich flavors and creamy textures that will elevate any dessert. Whether you're frosting a cake, icing cupcakes, or simply enjoying it by the spoonful, this frosting is sure to impress your family and friends. With its vegetarian and gluten-free attributes, it caters to a variety of dietary preferences, making it an ideal choice for gatherings and celebrations.

In just 45 minutes, you can create a luscious frosting that boasts a delightful crunch from toasted pecans, perfectly balanced with the smoothness of cream cheese and butter. The addition of vanilla extract enhances the flavor profile, making each bite a heavenly experience. This recipe yields enough frosting to generously cover a cake or several dozen cupcakes, making it perfect for birthdays, holidays, or any special occasion.

Imagine the joy on your loved ones' faces as they savor the rich, nutty goodness of this frosting. It's not just a topping; it's a celebration of flavors that brings warmth and happiness to any dessert. So, roll up your sleeves and get ready to whip up this scrumptious Cream Cheese-Butter Pecan Frosting that will leave everyone asking for seconds!

Ingredients

  • 0.3 cup butter melted
  • 0.5 cup butter softened
  • 16 ounce cream cheese softened
  • cups pecans chopped
  • 32 ounce powdered sugar 
  • teaspoons vanilla extract 

Equipment

  • oven
  • baking pan
  • hand mixer

Directions

  1. Stir together chopped pecans and 1/4 cup melted butter.
  2. Spread in an even layer in a 13- x 9-inch baking pan.
  3. Bake at 350 for 15 minutes or until pecans are toasted.
  4. Remove from oven, and let cool.
  5. Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla.
  6. Note: To sugar silk ivy leaves, brush leaves lightly with corn syrup, and sprinkle with granulated sugar.

Nutrition Facts

Calories1124kcal
Protein2.44%
Fat50.09%
Carbs47.47%

Properties

Glycemic Index
19.57
Glycemic Load
1.11
Inflammation Score
-7
Nutrition Score
11.585217316513%

Flavonoids

Cyanidin
3.34mg
Delphinidin
2.27mg
Catechin
2.25mg
Epigallocatechin
1.75mg
Epicatechin
0.26mg
Epigallocatechin 3-gallate
0.72mg

Nutrients percent of daily need

Calories:1123.8kcal
56.19%
Fat:64.44g
99.14%
Saturated Fat:27.52g
171.97%
Carbohydrates:137.4g
45.8%
Net Carbohydrates:134.41g
48.88%
Sugar:130.58g
145.09%
Cholesterol:117.74mg
39.25%
Sodium:362.55mg
15.76%
Alcohol:0.39g
100%
Alcohol %:0.2%
100%
Protein:7.05g
14.1%
Manganese:1.42mg
70.82%
Vitamin A:1495.48IU
29.91%
Copper:0.4mg
19.76%
Phosphorus:161.51mg
16.15%
Vitamin B1:0.22mg
14.79%
Vitamin B2:0.22mg
13.15%
Fiber:2.99g
11.96%
Zinc:1.77mg
11.81%
Selenium:7.78µg
11.11%
Magnesium:44.14mg
11.03%
Vitamin E:1.56mg
10.38%
Calcium:91.91mg
9.19%
Vitamin B5:0.67mg
6.65%
Potassium:223.34mg
6.38%
Iron:0.94mg
5.24%
Vitamin B6:0.1mg
5.14%
Vitamin K:4.15µg
3.96%
Folate:13.41µg
3.35%
Vitamin B12:0.18µg
3.07%
Vitamin B3:0.44mg
2.19%
Source:My Recipes