“I found this recipe while reading "Cakes by Dana - Fill In the Cake" blog. "Really simple and super yummy and totally bad for you!"”
3-4 cups of frosting

Ingredients Nutrition


  1. -Pecan Pralines-.
  2. Melt butter over medium heat in a saucepan.
  3. 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.
  4. 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).
  5. On parchment paper, spread out the pecan mixture and let cool completely.
  6. Break pecans into pieces and place into a food processor. Process until it resembles brown sugar (slightly moist, but not pasty).
  7. -Butter Cream Icing-.
  8. Add a dash of salt to the egg whites and beat for 30 seconds.
  9. Place the whites over a double broiler and add sugar 1/2 cup at a time.
  10. Gently whip the mixture with a whisk until the egg whites no longer feel grainy when rubbed between your fingertips.
  11. Whip mixture on medium high until bowl is cool to the touch.
  12. Cut up the cold, but not hard, butter, and slowly add it to the meringue.
  13. 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.
  14. Add vanilla.

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