Cream cheese frosting full of toasted pecans. Perfect for frosting an Italian Pecan Cream Cake.

Ingredients:

Frosting:

11 ounces cream cheese, room temperature

½ cup unsalted butter, room temperature

2 tablespoons milk

1 teaspoon pure vanilla extract

4 cups confectioners (powdered) sugar

1 cup toasted pecans, coarsely chopped

See Baking How To's for how to toast nuts.

Directions:

Frosting:

1. In a medium bowl, combine cream cheese, butter, milk, and vanilla; beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Stir in pecans.
   
   
2. Cover and refrigerate until ready to serve. Spread frosting between layers and over top and sides of cake. Decorate cake as desired.
   
   
3. Refrigerate.
   
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