12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1 ½ pounds confectioners' sugar, sifted
2 teaspoons pure vanilla extract
½ cup toasted finely chopped pecans, for garnish, optional
Combine the cream cheese and butter and beat until smooth and fluffy. Add the sugar and vanilla and mix on low speed until combined. Beat on high speed until smooth and fluffy. (If frosting is too thick, thin with a bit of milk to obtain desired consistency.)
Frost cupcakes and then sprinkle with pecans, if desired.
I used this recipe to frost a few Pumpkin Spice Cupcakes.
This recipe is courtesy of Emeril Lagasse via Good Morning America