Nutty Frangelico Cream Icing

by Lori Davis
(Craig, CO USA)

1/2 cup flour
1 cup flaked Cocount
3/4 cup Firmly packed brown sugar
1/4 cup finely chopped Pecans
1/4 cup finely chopped toasted hazelnuts
3 TBS. Butter

2 cups Heavy Whipping Cream
2 tsps. Frangelico hazelnut Liqueur



In large bowl, combine the the first five ingredients; cut in the butter with a fork or pastry blender.

Add the whipping cream and liqueur, slowly into the dry ingredients until incorporated. With mixer, beat on high until fluffy and semi-firm, do not over beat, it will become too stiff and of like butter consistency if over beaten. It needs to be firm enough to keep it's shape while icing the cake.

Great on a dark Chocolate cake or a hazelnut flavored cake.

Make sure that the cake is completely cooled before icing.

Store the iced cake in the refrigerator.