German Chocolate Frosting Recipe
This recipe has my heart because the rich blend of coconut and pecans takes me straight back to the comfort of my grandma’s kitchen. Plus, the creamy, sweet consistency is just perfect for satisfying my dessert cravings with a homemade touch!
My German Chocolate Frosting is the perfect balance of rich, creamy, and crunchy textures. A cup of evaporated milk and the butter provides a luscious base.
I like how the sweetness from the granulated sugar has a dark, caramel quality that complements the nutty, toasty flavors from the pecans and the shredded coconut. In this frosting, I use far more of these two ingredients than is typical.
Pecans and coconut are seriously underutilized in frostings.
Ingredients
Evaporated Milk: A base of richness and creaminess that provides both thickness and flavor.
Sugar in granulated form: Offers sweetness and helps with the caramelizing process.
Yolk Eggs: Contributes to richness; assists in thickening the frosting.
Butter (unsalted): This ingredient is the major contributor to the creamy mouthfeel of the ice cream.
In addition, it helps to create a smooth, soft texture.
Ice cream made with all butter, that is, ice cream that is 100% made with ice cream mix and no cream or milk, will be somewhat firmer and noticeably less creamy than ice cream made with the same amount of butter and more cream and milk.
And ice cream mix made with no butter will not taste as rich.
Vanilla Extract: Boosts taste with sweet, aromatic beauty.
Sweetened shredded coconut: Provides texture and a flavor that is sweet and nutty.
Pecans (Chopped): Provide a crunchy texture and richness from healthful fats.
Ingredient Quantities
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
1. In a saucepan of medium size, mix together the sweetened condensed milk, the sugar, and the egg yolks. Whisk until everything looks well combined.
2. Place the unsalted butter in the saucepan, and cook it over medium heat, while stirring almost constantly.
3. Keep on stirring the mix until it is thick and bubbly. This will take about 10 to 12 minutes.
4. Take the saucepan off the heat, and mix in the extract of vanilla.
5. Incorporate the sweetened shredded coconut and chopped pecans into the mixture.
6. Blend the mixture until the coconut and pecans are thoroughly mixed and evenly dispersed.
7. Let the frosting cool a touch, which will aid it in achieving a thicker consistency.
8. When it has cooled, frost the cake or cupcakes to your liking.
9. An offset spatula or knife is the best tool for spreading frosting evenly.
10. For around 30 minutes, allow the frosting to set before serving so it can be completely settled and thickened.
Equipment Needed
1. Medium-sized saucepan
2. Whisk
3. Stirring spoon (heat-resistant)
4. Measuring cups and spoons
5. Mixing bowl
6. Offset spatula or knife
FAQ
- Can I use regular milk instead of evaporated milk?No, evaporated milk is not concentrated and has more water content, which is crucial for the consistency of the frosting.
- How do I know when the frosting is ready?The frosting reaches a spreadable consistency when it cools and thickens. It will appear glossy and slightly thick when cooked.
- Can I prepare this frosting in advance?Certainly, it’s possible to prepare this one to two days in advance. Keep it stored in the refrigerator, and let it reach room temperature once again before deploying it into action.
- Is it possible to use unsweetened coconut?Certainly, but in that case, the frosting will have a lower level of sweetness. You may need to compensate with additional sugar—though I’m not sure how it would behave if you did and, well, if it would taste good.
- What if I have a nut allergy?You can leave out the pecans or swap them for a crunchy substitute like toasted sunflower seeds.
- What if my frosting is too runny?Stir it a bit longer and more vigorously, if necessary, until it has reached a thickened consistency. It is essential to ensure that the egg yolks are fully cooked.
- Can I substitute vanilla extract with something else?A unique flavor twist can be added by using almond extract or a splash of rum, but they might change the taste a bit.
Substitutions and Variations
Coconut milk or half-and-half can be used in place of evaporated milk.
To replace granulated sugar:
Use the same amount of coconut sugar or brown sugar.
For butter that has no salt: Use the same amount of either coconut oil or margarine.
For vanilla extract: Substitute almond extract or a vanilla bean.
Sweetened shredded coconut: Try using unsweetened shredded coconut. You may want to adjust the sugar to your liking.
Pro Tips
1. Toast the Pecans and Coconut: Toasting the pecans and coconut before adding them to the mixture enhances their flavor and adds a pleasant crunch. Spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, keeping a close eye to prevent burning.
2. Use a Double Boiler: To avoid scrambling the egg yolks, consider using a double boiler for the initial mixing and heating process. This allows for more controlled, gentle heating.
3. Continuous Stirring: Stir the mixture continuously and use a whisk to prevent any lumps from forming and ensure a smooth consistency. This also prevents the egg yolks from curdling.
4. Cooling Tip: Speed up the cooling process by transferring the frosting to a metal bowl and placing it over an ice bath. Stir occasionally to promote even cooling.
5. Flavor Boost: For an extra depth of flavor, you can add a pinch of salt to the mixture along with the vanilla extract. This will help balance the sweetness and enhance the overall taste.
German Chocolate Frosting Recipe
My favorite German Chocolate Frosting Recipe
Equipment Needed:
1. Medium-sized saucepan
2. Whisk
3. Stirring spoon (heat-resistant)
4. Measuring cups and spoons
5. Mixing bowl
6. Offset spatula or knife
Ingredients:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions:
1. In a saucepan of medium size, mix together the sweetened condensed milk, the sugar, and the egg yolks. Whisk until everything looks well combined.
2. Place the unsalted butter in the saucepan, and cook it over medium heat, while stirring almost constantly.
3. Keep on stirring the mix until it is thick and bubbly. This will take about 10 to 12 minutes.
4. Take the saucepan off the heat, and mix in the extract of vanilla.
5. Incorporate the sweetened shredded coconut and chopped pecans into the mixture.
6. Blend the mixture until the coconut and pecans are thoroughly mixed and evenly dispersed.
7. Let the frosting cool a touch, which will aid it in achieving a thicker consistency.
8. When it has cooled, frost the cake or cupcakes to your liking.
9. An offset spatula or knife is the best tool for spreading frosting evenly.
10. For around 30 minutes, allow the frosting to set before serving so it can be completely settled and thickened.