Spiced pecan cake frosting
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Spiced pecan cake frosting
  Frosting    Toppings    Cakes    Pecans  
Last updated 6/12/2012 12:52:26 AM. Recipe ID 14152. Report a problem with this recipe.
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      Title: Spiced pecan cake frosting
 Categories: Cakes, Toppings
      Yield: 1 servings
 
  1 1/2 c  Granulated sugar
    3/4 c  Water
      8    Egg yolks
  1 1/2 c  Margarine, softened
  2 1/2 c  Powdered sugar
  4 1/2 ts Vanilla extract
  2 1/2 c  Pecans; coarsely chopped
 
  Use 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 won't splash; then go to
  high speed. If crystal sugar builds up around the sides of the bowl,
  don't 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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Recipe ID 14152 (Apr 03, 2005)

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