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Cream Cheese-Butter Pecan Frosting

Yield Makes about 7 cups

Ingredients

  • 2 cups chopped pecans
  • 1/4 cup cup butter, melted
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 (16-ounce) packages powdered sugar
  • 2 teaspoons vanilla extract

How to Make It

  1. Stir together chopped pecans and 1/4 cup melted butter. Spread in an even layer in a 13- x 9-inch baking pan. Bake at 350° for 15 minutes or until pecans are toasted. Remove from oven, and let cool.

  2. 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.

  3. Note: To sugar silk ivy leaves, brush leaves lightly with corn syrup, and sprinkle with granulated sugar.