Nutty Frangelico Cream Icing

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Source: Lori Davis, Craig, CO
Prep time: 20 minutes


Nutty frangelico cream icing is great on a dark chocolate cake or a hazelnut flavored cake.


1⁄2 c
1 c
flaked coconut
3⁄4 c
brown sugar (firmly packed)
1⁄4 c
pecans (finely chopped)
1⁄4 c
toasted hazelnuts (finely chopped)
3 T
2 c
heavy cream
2 t
Frangelico hazelnut liquor


  1. In large bowl, combine the the first five ingredients.
  2. Cut in the butter with a fork or pastry blender.
  3. Add the whipping cream and liqueur, slowly into the dry ingredients until incorporated.
  4. 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.


Make sure that the cake is completely cooled before icing.

Store the iced cake in the refrigerator.

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