| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Toppings |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Granulated sugar |
| 3/4 |
c |
Water |
| 8 |
|
Egg yolks |
| 1 1/2 |
c |
Margarine, softened |
| 2 1/2 |
c |
Powdered sugar |
| 4 1/2 |
ts |
Vanilla extract |
| 2 1/2 |
c |
Pecans; coarsely chopped |
INSTRUCTIONS
Use margarine rather than butter in this frosting because butter tends to
melt out of the frosting as the cake sits awhile. Roast pecans until dark,
then cool. Combine the granulated sugar and water in a 1 quart saucepan.
Cook over medium heat to soft thread stage (230 degrees on a candy
thermometer), about 15 minutes. Do not Stir. In a large bowl of an electric
mixer, beat egg yolks on high speed just slightly, about 5 seconds.
Gradually, add the hot sugar water mixture. Beat until thoroughly cool,
thick, shiny and very pale, about 10 minutes. Start at low speed so it
won't splash; then go to high speed. If crystal sugar builds up around the
sides of the bowl, don't scrape it into the mixture, it will make the
frosting lumpy and you will have plenty of frosting without it. Gradually,
add the margarine and mix on medium speed until completely blended and very
smooth, about 5 minutes. Blend in the powdered sugar and vanilla extract on
low speed until smooth, then, add the pecans. Beat on high speed until
thoroughly mixed and very thick. If frosting is too thick, thin with a
little cream, milk or water.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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