Pecan–Cream Cheese Frosting
Serves: 3 cups
 
Ingredients
  • ½ cup chopped toasted pecans
  • ½ cup salted butter, softened
  • 6 ounces cream cheese, softened
  • 5 cups confectioners’ sugar
  • 3 tablespoons whole milk
  • ½ teaspoon vanilla extract
Instructions
  1. In the work bowl of a food processor, process pecans until very finely chopped. (They need to be fine enough to pass through a piping tip.) Set aside.
  2. In a large bowl, combine butter, cream cheese, confectioners’ sugar, milk, and vanilla extract. Beat at low speed with an electric mixer, gradually increasing to high speed, until smooth and creamy. Add pecans, beating until incorporated.
Notes
Make-Ahead Tip: Pecan–Cream Cheese Frosting can be made a day in advance and refrigerated in a covered container. Let come to room temperature before using, and beat with an electric mixer for 1 minute.
Recipe by TeaTime Magazine at https://teatimemagazine.com/hummingbird-cupcakes-recipe/