Pecan Praline Butter Cream Icing

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • -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.
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