|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|
175 gCream cheese
125 gPowdered sugar
75 gpumpkin, canned
50 gPecans nuts
4 mlVanilla extract
557 gTotal recipe weight
Roast the pecan nuts in the oven at 180 C for 5-10 minutes and allow to cool down.
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.
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.
Roughly crush the nuts and use for the final topping.