Print Recipe

Caramel Butter Nut Icing


  • 1/3 cup buttermilk
  • 1/2 cup butter
  • 1 cup light brown sugar
  • 2 cups confectioners' sugar
  • 1 cup pecans, finely chopped
  • 1/4 cup pecans (optional)


  1. Heat buttermilk and butter.
  2. Add sugars. Bring to a boil and continue boiling until the soft ball stage is reached.
  3. Add finely chopped pecans and beat until of spreading consistency.
  4. After the cake is iced, sprinkle 1/4 cup pecans over top if desired.