Toffee pecan icing

    (152)
    45 min

    A ludicrously rich icing recipe for special occasion cakes. This would work a treat on a simple sponge cake or light chocolate cake. You can omit the pecans, or use another type of nut, if desired.


    144 people made this

    Ingredients
    Serves: 12 

    • 450g light brown soft sugar
    • 250ml whipping cream
    • 1/2 teaspoon bicarbonate of soda
    • 110g butter
    • 40g chopped pecans

    Method
    Prep:5min  ›  Cook:10min  ›  Extra time:30min cooling  ›  Ready in:45min 

    1. In a medium, heavy saucepan, bring the sugar and cream to a rolling boil. Boil one minute. Add bicarb, and boil one more minute. Remove from heat. Add butter, but do not stir yet. Let the mixture cool.
    2. Beat well. Stir in pecans if desired.

    How to ice a cake video

    Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (152)

    Reviews in English (139)

    by
    367

    I have made this frosting several times, and it is very good. However, there is a secret to making this frosting creamy, light, and fluffy. I experimented, just a little bit and it came out PERFECT. First, set aside 2-3 tbs. heavy whipping cream for later. Next, make sure you let the mixture cool COMPLETELY (refrigerate as others suggested) DO NOT STIR. After about 1-1 1/2 hrs in the refrigerator the mixture should be ready. It will look like a thick, gooey, paste. Remove from fridge, and mix with mixer. Add the 2-3 tbs reserved heavy whipping cream alternately with powdered sugar until desired consistency. MMmmm GOOD!!! (as a suggestion if the frosting is to sweet for your taste try using a store brand POWDERED SUGAR, and cut down on the brown sugar; really cuts down on sweetness) ***UPDATE*** I recommend making this frosting before you make the cake. For maximum results, (for those struggling with this frosting) I suggest leaving in fridge for at least 4 hours. When you begin mixing frosting it is *VERY IMPORTANT* you add powdered sugar for a fluffy consistency. Without the powdered sugar your results will be a caramel glaze instead of a frosting. Hope this helps. Good Luck!  -  01 Dec 2006  (Review from Allrecipes US | Canada)

    by
    80

    what a wonderful flavour. For those who had problems acheiving the right texture, you really have to be patient with this one and cool it properly. If you don't you end up with a caramel glaze and not the creamy delicious frosting you should have. If you have to, after its cooled on counter top put it in the fridge for approx 15mins or until you see it forming a very light skin on th top then start mixing. 10/10  -  14 Apr 2006  (Review from Allrecipes US | Canada)

    by
    73

    EXCELLENT frosting. While making it I had some doubts about consistency and color, but it turned out to be such a hit and everyone LOVED it and could not stop commenting. I used it on "Apple Bundt Cake". Some hints- do not overcook. Follow the 1 min timing exactly. Also, beat after the entire bowl has cooled down, it helps to put it in the fridge. Once it is completely cool and you start beating it, the color will lighten up a lot and it will become fluffy and have frosting consistency, so don't worry about it! The flavor is perfect, this is definetly a keeper!  -  31 Oct 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 5 collections