Chef Karel Anne shares her 'Smooth Texas Pecan Bourbon Icing' recipe

When Texas Pecans and good bourbon come together to top a cake? What could make for a happier bite?

I suggest this over a carrot cake or spice cake, but a good ole German chocolate cake would be a good idea, too!

Smooth Texas Pecan Bourbon Icing

Serving Size : 24
1 1/2 cup Pecans -- chopped
1 Tablespoon shortening
8 ounces unsalted butter -- softened
1 cup granulated sugar
2 Tablespoons unsweetened cocoa powder
1/2 cup dark brown sugar
1/4 cup heavy cream
1 Tablespoon vanilla
1/2 cup bourbon -- good quality
4 cups powdered sugar

1. Toss chopped pecans in a medium colander to remove 'dust' that will burn easily when toasting. Add pecans to a dry pan over medium heat. Stir until the aroma begins and small streaks of oil are seen in the pan. This should take 2-4 minutes. Remove from heat and immediately add to food processor. Run the processor a couple of minutes until the nuts become crumbs. Add the shortening to create the pecan butter. Scrape the nut butter into a small glass dish.

2. In a large mixer, beat the room temperature butter until it is light in color and fluffy.

3. Stir the cocoa into the granulated sugar. This avoids the cocoa cloud when added to the mixer. While the mixer is running, add *in order* the granulated sugar/cocoa mixture, brown sugar, nut butter, vanilla and cream. Stop the mixer and scrape down the sides to incorporate all ingredients.

4. With the mixer on low, slowly add the bourbon to mixture. Then raise the power slightly to add the powdered sugar, about a half cup at a time to create icing.

5. For a stiffer icing, add more powdered sugar. Use immediately, or refrigerate.

NOTE: Due to high butter content, this will melt if placed on a warm cake.

- - - - - - - - - - - - - - - - - - -

Per Serving : 253 Calories; 12g Fat (44.4% calories from fat); 1g Protein; 34g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 4mg Sodium.

Comments are posted from viewers like you and do not always reflect the views of this station. powered by Disqus