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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