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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