Prep Time: 15 Minutes
Yields: 3 Cups
This recipe comes from Ebbie Addison of Chapepeela Jersey Farm in
Robert, La. The icing recipe originated with her mother using cocoa
powder years ago, but Ebbie has substituted Bittersweet Plantation
Dairy Chocolate Pecan Butter for a delicious treat. This recipe
makes enough icing to cover one large cake.
4 ounces Bittersweet Plantation Dairy Chocolate Pecan Butter
8 ounces cream cheese
1 (16-ounces) box powdered sugar
Allow butter and cream cheese to soften at room temperature. In
a mixer, combine all ingredients on low speed. Once combined, cream
until smooth and well blended.
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