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 (8-ounce) 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.