Originally featured on this butter pecan cake and cupcakes, this frosting would pair very well with a vanilla cake or cupcakes and offers an old-fashioned, go-visiting-on-Sunday kind of flavor. I suspect my grandmothers would have loved it.
The batch below can frost a three-layer cake or at least three dozen cupcakes, but you could cut it in half for a smaller batch.
For the butter pecans
- 1/2 cup chopped pecans
- 1 tablespoon salted butter
For the frosting
- 1 cup unsalted butter, at room temperature
- pinch of salt
- 3 – 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
For the butter pecans:
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil, extending the foil over all four sides.
Place pecans and butter onto the baking sheet; bake for about 8-9 minutes, stirring frequently, until pecans are toasted and fragrant. Be careful not to burn them – pecans can burn easily after several minutes in the oven.
Remove pecans from the baking sheet and place on a platter to cool completely before using. Chop to medium-fine pieces.
For the frosting:
In a mixing bowl, beat butter on medium speed for about 1 minute.
Add 3 cups of powdered sugar and beat on low speed until the sugar is completely incorporated into the butter. I cover my mixer with a towel to prevent a sugar storm.
Add vanilla and beat until combined; check your consistency and if it is too thin, add another 1/2 cup of powdered sugar. Stir in butter pecans.