Cream cheese icing
1 pound (two 8-ounce packages) cream cheese, softened and cut into pieces
6 tblsp unsalted butter softened and cut into small pieces
1 1/2 tsp vanilla extract
5 cups sifted confectioners sugar
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about three minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate for 2-3 hours, but no longer, to thicken before using.
Garnish
1/2 cup coarsely chopped toasted pecans
Place on baking sheet in a 350 degree oven or 15 minutes or until lightly browned and fragrant. Sprinkle on top of frosting.
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