This icing is the perfect complement to my Red Velvet Cake, but is great on any cake or even cupcakes. You can also leave the pecans out, if you prefer.
- 1/2 cup butter (1 stick)
- 8 oz block cream cheese
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 1 cup coarsely chopped pecans
- Bring butter and cream cheese to room temperature, then combine in large bowl with an electric mixer or with a stand mixer.
- Mix in vanilla and slowly add powdered sugar.
- Once combined, mix in pecans.