After trying to find a carmel pecan buttercream/filling to use for a butter pecan cake I came up with this one. You don’t have to worry about the filling being sucked up by the cake either!
Carmel Pecan Filling
- 2 Tbsp butter
- 1 c pecan pieces
- 25 carmels unwrapped
- 1/2 c butter
- 1/2 c cream
- 1 c crisco
- 1 tsp butter extract
- 1 TBSP Vanilla
- 1 lb confectioners sugar, sifted
- 2-3 TBSP water/milk/cream
- Melt the 2 TBSP butter in a skillet over medium heat, add pecans. Stir until toasted. 5-7 minutes Remove from heat and let cool. In medium sauce pan combine carmel, butter, and cream. Stir over medium heat until smooth. Remove from heat and stir in pecans. Pour into bowl and refrigerate for 1-2 hours until thickened. Mix 1 c crisco, butter extract and vanilla for 5 minutes on medium speed. Reduce speed and add the sugar in two parts mixing well after each time. Add the liquid to medium consistency. Once carmel sauce has cooled fold into the buttercream.
This recipe sounds great!... Do you think it would be ok for me to use this filling for a fondant covered cake?
I tried this recipe and it is delicious. I used it in a butter pecan cake for my mother's 75th birthday party. It got rave reviews. I have since made it for several special order cakes. One guest at a party tried it and within ten minutes was on the phone ordering an exact duplicate for her upcoming birthday as well. I could just eat it right out of the bowl. Thanks for a great recipe.
Thank You!!! Thank You!!!!! My granddaughter requested carmel filling for her 1/2 vanilla and 1/2 chocolate birthday cake and I was at a complete loss. I used your recipe with my own homemade carmel (the old fashion kind) left out the pecans and it was the hit of the party both with her and the adults. Everyone kept telling me how great it tasted. I did find that by letting it sit overnight in the frig that favors really melded together and had a nice carmel flavor without being overly sweet. Thanks Again this one will move to the top of my favorite's list.
Well I just made this and wow :o) It tastes so good!!! I wont be able to fill the cake for about 2 days so I'm hoping it'll be ok in the fridge, sealed. And just take it out in the morning to get softer enough to fill my cake :o) Can't wait until everyone tries it! Thanks for this awsome and easy recipe.
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