Pecan Buttercream Frosting
Makes 2 ½ cups
To make pecan butter, add toasted and cooled pecans to the bowl of a food processor. Process until completely smooth and creamy, about 2-3 minutes, stopping to scrape down the sides as necessary. 2 cups of toasted pecans should yield about 1 scant cup pecan butter, which will keep for up to two weeks in the refrigerator.
4 ounces (1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
pinch coarse kosher salt
1/3 cup pecan butter, see note
Using an electric mixer, cream together butter, cream cheese, vanilla, and salt until smooth. Add powdered sugar and mix again on medium-high speed until light and fluffy, about 2 minutes. Add pecan butter and mix again until light and fluffy, about 1-2 minutes longer.
Prep Time: 30 minutes
Cook Time: 30 minutes
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