1/4 cup butter, softened (1/2 stick)
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (12-ounce) box confectioner’s sugar
1/4 cup finely chopped pecans
With an electric mixer fitted with beaters or the paddle attachment, cream the butter and cream cheese on medium speed. Add the vanilla extract and sugar, beating until well blended. Stir in the pecans by hand.
Makes 2 1/2 cups, or enough to ice one 2-layer cake.