Try this Spiced Pecan Cake Frosting recipe, or contribute your own.
Suggest a better descriptionUse margarine rather than butter in this frosting because butter tends to melt out of the frosting as the cake sits awhile. Roast pecans until dark, then cool. Combine the granulated sugar and water in a 1 quart saucepan. Cook over medium heat to soft thread stage (230 degrees on a candy thermometer), about 15 minutes. Do not Stir. In a large bowl of an electric mixer, beat egg yolks on high speed just slightly, about 5 seconds. Gradually, add the hot sugar water mixture. Beat until thoroughly cool, thick, shiny and very pale, about 10 minutes. Start at low speed so it wont splash; then go to high speed. If crystal sugar builds up around the sides of the bowl, dont scrape it into the mixture, it will make the frosting lumpy and you will have plenty of frosting without it. Gradually, add the margarine and mix on medium speed until completely blended and very smooth, about 5 minutes. Blend in the powdered sugar and vanilla extract on low speed until smooth, then, add the pecans. Beat on high speed until thoroughly mixed and very thick. If frosting is too thick, thin with a little cream, milk or water.
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Serving Size: 1 Serving (1834g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7099 | ||
Calories from Fat: 5051 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 561.3g | 748 % | |
Saturated Fat 160.4g | 802 % | |
Monounsaturated Fat 260.7g | ||
Polyunsanturated Fat 116.5g | ||
Cholesterol 13425.9mg | 4131 % | |
Sodium 3718.5mg | 128 % | |
Potassium 1362.9mg | 36 % | |
Total Carbohydrate 344.2g | 101 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 344.2g | ||
Protein 175.6g | 251 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7099
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