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Caramel-Pecan Frosting

Caramel-Pecan Frosting



This recipe goes with Blond Texas Sheet Cake

Southern Living JULY 2007

  • Yield: Makes 3 cups
  • Cook time: 10 Minutes
  • Prep time: 10 Minutes
  • Bake: 6 Minutes


  • 1 cup chopped pecans
  • 1/2 cup butter
  • 1 cup light brown sugar
  • 1/3 cup buttermilk
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


1. Place chopped pecans in a single layer in a shallow pan.

2. Bake at 350° for 6 minutes or until lightly toasted.

3. Bring butter and brown sugar to a boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat, and slowly whisk in buttermilk.

4. Return mixture to heat, and bring to a boil. Pour into bowl of a heavy-duty electric stand mixer. Gradually add powdered sugar and vanilla and almond extracts, beating at medium-high speed until smooth (about 1 minute). Stir in pecans. Use immediately.


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Caramel-Pecan Frosting Recipe