In a medium, heavy saucepan, bring the sugar and cream to a rolling
boil. Boil one minute. Add soda, and boil one more minute. Remove from
heat. (see note below)
Add butter, but do not stir yet. Let the mixture cool.
Beat well. Add chopped pecans if desired.
There is a secret to making this frosting creamy, light, and fluffy. First, set aside 2 to 3 tablespoons of the heavy whipping cream for later.
Next, make sure you let the mixture cool COMPLETELY (refrigerate
as others suggested) DO NOT STIR. After about 1-1 1/2 hrs in the
refrigerator the mixture should be ready.
It will look like a thick, gooey, paste. Remove from fridge, and mix
with mixer. Add the 2-3 tablespoons of the reserved heavy whipping cream
alternately with powdered sugar until desired consistency is achieved.
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