Pecan Crunch Icing
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Pecan Crunch Icing

Pecan Crunch Icing

Perk up vanilla icing with coconut and a praline-like pecan mixture for a rich, enticing cake frosting.

Servings: 75 servings
INGREDIENT
WEIGHT
MEASURE
Coconut, toasted
8 oz
2 1/2 cups
Pecans, finely chopped
4 oz
1 cup
Brown sugar, packed
2 oz
1/4 cup
Vanilla extract
1 tsp
Butter, unsalted, melted
1 oz
2 Tbsp
Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)
3 lb 12.00 oz
6 cups
Pecan Crunch Mixture
  1. Combine pecans, brown sugar, vanilla and butter into a small mixing bowl and stir.
  2. Deposit mixture onto a parchment-lined half sheet pan and spread evenly.
  3. Bake as directed below and allow to cool.
BAKE:
TEMP
TIME
Convection Oven*
325°F
5-7 minutes
Standard Oven
375°F
7-9 minutes
*Rotate pans baked in a convection oven one-half turn (180°) after 3 minutes of baking.
Icing
  1. Spread coconut evenly on parchment-lined half sheet pan; toast until lightly browned in a 300°F oven for 5-7 minutes. Set aside.
  2. Place vanilla icing in mixer bowl with whisk attachment; mix on medium speed for 5 minutes until light and fluffy.
  3. Add Pecan Crunch Mixture and toasted coconut; mix on medium speed for 45 seconds until well combined.
  4. Use icing immediately, refrigerate or freeze until needed.

  • Tip: Recipe amount will cover 1 full sheet cake or 130 cupcakes (with 0.5 oz of icing per cupcake).
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 serving
Calories
130
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
55mg
2%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
17g
Protein
0g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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