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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Cream Cheese Frosting

From the cookbook: Deep South Staples or How to Survive In A Southern Kitchen Without A Can of Cream of Mushroom Soup by Robert St. John

Ingredients

1 (8 ounce) package ​Cream cheese, softened
1 (3 ounce) package ​Cream cheese, softened
3 /4 cup ​Butter, softened
1 1/2 cup ​Powdered sugar, sifted
1 1/2 cups ​Pecans, chopped
1 Tbsp ​Vanilla extract

Instructions

Beat first three ingredients at medium speed of electric mixer until smooth.

Gradually add powdered sugar, beating until light and fluffy; stir in pecans and vanilla.

 

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