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Ingredients
| salted butter: 2 Tbl |
| granulated sugar: 2/3 cup |
| pecans: 1 cup (chopped) |
| eggs: 1/2 cup (white) |
| granulated sugar: 1 cup |
| unsalted butter: 1 cup |
| unsalted butter: 5 Tbl |
| vanilla extract: 1 tsp |
Pecan Praline Butter Cream Icing
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
3 serving(s)
Tags
- -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.