Stir to combine. Some people even call it german chocolate frosting! Cover bottoms of 3 (9-inch) round pans with waxed paper. If cooked too high, the mixture will turn into scrambled eggs. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition This frosting was fabulous!! Amount 6 cups Prep Time 30 min Skill Level Intermediate Total Time 1 hr 30 min. Melt the butter in a large saucepan over medium/low heat. I also toasted the pecans and coconut. I used two whole eggs (just tempered them with the hot milk and sugar) toasted the nuts and added just a pinch of salt. Stir to combine. A deep, rich caramel coconut pecan frosting paired with your favorite German chocolate cake takes it to the next level of perfection. I can’t really get behind that, because a caramelized coconut and pecan mixture just isn’t frosting in my mind. 2. If cooked too high, the mixture will turn into scrambled egg. German Chocolate Frosting. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. This cake is incredible! Cook over low heat, stirring constantly, until thick. Or Mama, for that matter.Our Coconut-Pecan Frosting Recipe is the perfect German chocolate cake icing. Using a digital thermometer, bring the mixture to 195° Fahrenheit. Cook the frosting on medium heat. Add another layer of cake and repeat the process of frosting the top. Bring the frosting back up to 195° Fahrenheit making sure to stir constantly. You saved German Chocolate Cake Frosting II to your. UPDATE: I made this frosting again and used walnuts instead of pecans and I ran out of eggs so I used an egg beater in place of one of the egg yolks. Your email address will not be published. The best way to describe it is, take a salty, coconut and pecan candy bar and melt it over the top of a chocolate cake. Melt Baker's German sweet chocolate in the 1/2 cup of boiling water. When ready to use, remove from the freezer. Separate your egg whites from the egg yolks. The 195° Fahrenheit temperature is the key to this frosting. 4. Remove from heat. Author: Gwen Ashley Walters; Yield: 10 to 12 1 x; Category: Dessert; Scale 1x 2x 3x Ingredients. In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy When bought to the right temperature the protein makes a strong and stable bond. Your daily values may be higher or lower depending on your calorie needs. For many years, those Duncan Hines German chocolate frosting tubs are what I used to make my mother’s favorite cake on her birthday. Add 4 egg yolks, one at a time, beating after each. this link is to an external site that may or may not meet accessibility guidelines. I will definitely be using this recipe again! This icing was wonderful! Thank you for your support! Using a digital thermometer, bring the mixture to 195° Fahrenheit. Not too cold but not too warmed up. Brown butter is butter that is melted and cooked until it is a light to dark brown color. Remove from heat and stir in pecans and coconut. Close zoom modal. German Chocolate Cake - so rich and decadent, you'll never reach for the box cake mix again. If you have other layers repeat the above steps. Bring the frosting back up to 195° Fahrenheit making sure to stir constantly. Give the German chocolate a rough chop. Homemade German Chocolate Cake Frosting . Freeze for up to 6 months in an airtight container. Stir to combine. All nutritional information is simply a guideline. Read more about brown butter here. I love making homemade recipes with fresh ingredients that come from our local woods, rivers, lakes, garden or a local farm stand/market. Creamy German Buttercream Frosting Recipe. As far as those reviewers suggesting to add cornstarch, I've got to say 3/4 of the way through cooking I was tempted to throw it out and start again with cornstarch as it was still really thin. 3. Prep Time: 15m - 20m. By the time the cake was cooled, the frosting was a perfect consistency and was the exact amount needed for a 13x9 cake. Actually, to thicken the runny frosting, just make sure that you’ll make the frosting at least a couple of hours before the cake. Remove from heat and stir in pecans and coconut. If you like German Chocolate Cake then you’ve got to have this Homemade German Chocolate Cake Icing Recipe!! Thank you for taking the time to share your comments! Product Zoom. I did use 1 TBSP of cornstarch to help thicken and it came out perfect. Also known as Beurre Noisette (butt nwah-ZEHT) in the culinary world. This German chocolate cake frosting recipe is made without powdered sugar. Stir the melted butter occasionally making sure to scrap the milk solids from the bottom of the pan. Sous Chefs make a point of coming into my bakery just to get a taste of this recipe!! Item# WLRECIP-8798. Cake, glaze and frosting recipe included for a very dense cake! Required fields are marked *. Scoop a mound of cooled frosting onto the top of the cake. When ready to use, remove from the freezer. Time to add the sugar and the egg yolk mixture. This thickened up beautifully but it was my first time so it might have been luck. This is where you turn melted butter into brown butter. Good appetite! November 29, 2020 by Sherry Leave a Comment. Do not burn the butter, you just want to boil it on low to brown the milk solids. In that saucepan, whisk together the sugar alternative, butter, evaporate milk, and egg yolks. This came out wonderfully, very rich and sweet though, so don't feel the need to really glob it on your cake, just a thin layer is good enough! how do you thicken german chocolate cake frosting, how to make frosting without powdered sugar, what is german chocolate frosting made of, Butter 3/4 cup (6 oz) (171 g), Sugar, granulated 1 2/3 cup (12 oz) (340 g), Evaporated Milk 1 1/2 cup (12 fl oz) (367 g), Egg Yolks 6 yolks (3 oz) (86 g), Coconut, sweetened, flakes 2 1/4 cup (6 oz) (171 g), Pecan Pieces 1 1/2 cups (6 oz) (171 g), Vanilla Extract 1 1/2 teaspoon (0.3 fl oz) (9 g). I left the mixture in the sauce pan on the back of the stove as I made the cake. Place in the refrigerator to set up the frosting. German chocolate cake, traditionally made with sweet baking chocolate but that is too sweet to our taste, so I instead I made my favorite super-moist dark chocolate … Microwave chocolate and butter in large microwaveable bowl on MEDIUM 2 min. Cook for a full 12 minutes, stirring often, … Turned out magnificient, looked great and tasted even better. I ONLY EVER ENDORSE PRODUCTS THAT I HAVE PERSONALLY USED. Add comma separated list of ingredients to include in recipe. Freeze for up to 6 months in an airtight container. Place in the refrigerator until ready to frost your cake. Not too cold but not too warmed up. Add comma separated list of ingredients to exclude from recipe. 265 calories; protein 3.2g; carbohydrates 23.5g; fat 18.4g; cholesterol 57.3mg; sodium 129.5mg. Stir the ingredients the whole time to make sure the butter melts and get combined into the frosting. If you purchase through one of them, I will receive a commission (at no additional cost to you). 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