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Pumpkin & pecan frosting

(0)
20 Min
 
portions
27 %

Carbs

36 %

Fats

4 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 557 g
Energy 1781 kJ / 426 kcal 9917 kJ / 2371 kcal
Sat. fat 19 g 102 g
Unsat. fat 12 g 62 g
Fibre 2 g 9 g
Salt 119 mg 661 mg
Units:
 
  • 175 g
    Cream cheese
  • 125 g
    Butter
  • 125 g
    Powdered sugar
  • 75 g
    pumpkin, canned
  • 50 g
    Pecans nuts
  • 4 ml
    Vanilla extract
  • 2 g
    Cinnamon
  • 557 g
    Total recipe weight

Equipment

1 x Mixers , 1 x Spatulas
Method

Preparation time

10 Min

Cooking time

10 Min

1

Roast the pecan nuts in the oven at 180 C for 5-10 minutes and allow to cool down.

 

2

Use the cream cheese and the butter at room temperature.

Beat the butter and sugar in the mixer for 5 -10 minutes until flufy anf white.

Add the cream cheese, vanilla extract and cinnamon and beat for a further 5 minutes.

3

If nececary hand blend the pumpkin until smooth.

Spoon the pumpkin through the butter cream.

Your pumkin and pecan frosting is ready for decorating cakes.

 

4

Roughly crush the nuts and use for the final topping.

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