PECAN PRALINE BUTTER CREAM ICING

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Pecan Praline Butter Cream Icing image

I found this recipe while reading "Cakes by Dana - Fill In the Cake" blog. "Really simple and super yummy and totally bad for you!"

Provided by Barbell Bunny

Categories     Dessert

Time 30m

Yield 3-4 cups of frosting, 3-4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2/3 cup sugar
1 cup pecans, chopped
1/2 cup egg white
1 cup sugar
1 cup unsalted butter
5 tablespoons unsalted butter
1 teaspoon vanilla

Steps:

  • -Pecan Pralines-.
  • Melt butter over medium heat in a saucepan.
  • Add sugar to the saucepan and stir frequently (do NOT use a plastic spoon, use a wire whisk). Stir until completely melted and resembles an amber color.
  • Add in pecans and continue to stir mixture until the sugar is hot and bubbly (do NOT use a whisk for this part, use a metal spoon).
  • On parchment paper, spread out the pecan mixture and let cool completely.
  • Break pecans into pieces and place into a food processor. Process until it resembles brown sugar (slightly moist, but not pasty).
  • -Butter Cream Icing-.
  • Add a dash of salt to the egg whites and beat for 30 seconds.
  • Place the whites over a double broiler and add sugar 1/2 cup at a time.
  • Gently whip the mixture with a whisk until the egg whites no longer feel grainy when rubbed between your fingertips.
  • Whip mixture on medium high until bowl is cool to the touch.
  • Cut up the cold, but not hard, butter, and slowly add it to the meringue.
  • Mix butter into meringue on medium-high with cake mixer. Keep mixing until you hear a "slapping" sound. This is when the butter cream is ready.
  • Add vanilla.

Nutrition Facts : Calories 1486.3, Fat 114.5, SaturatedFat 58.1, Cholesterol 233.9, Sodium 132.8, Carbohydrate 116.7, Fiber 3.5, Sugar 113, Protein 8.7

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