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Homemade German Chocolate Frosting Recipe

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3.8 from 7 reviews

This classic Homemade German Chocolate Frosting is rich, creamy, and loaded with toasted pecans and sweet coconut. It uses evaporated milk and egg yolks to create a thick, luscious frosting perfect for cakes, cupcakes, or any dessert craving a decadent topping. Toasting the pecans enhances their flavor, adding a satisfying crunch that complements the smooth, caramel-like frosting.

Ingredients

Main Ingredients

  • 355 ml Evaporated Milk (12oz / 355ml)
  • 170 g Unsalted Butter
  • 3 Egg Yolks
  • 275 g Light Brown Sugar
  • ¼ tsp Salt
  • 1 tsp Vanilla Extract

Add-Ins

  • 200 g Dessicated Coconut
  • 250 g Pecans

Instructions

  1. Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and bake for 8 minutes until fragrant and lightly toasted. Remove from the oven, allow to cool slightly, then chop the pecans roughly. Set aside.
  2. Combine Wet Ingredients: In a large bowl, whisk together the egg yolks and evaporated milk until well blended. Pour the mixture into a large saucepan. Add the unsalted butter, light brown sugar, salt, and vanilla extract to the pan.
  3. Cook the Frosting Base: Place the saucepan over medium heat. Stir continuously with a whisk to prevent sticking, gently heating the mixture until it thickens and just begins to boil. Maintain whisking for about 30 seconds after boiling to ensure the mixture is cooked through.
  4. Add Coconut and Pecans: Turn off the heat and immediately stir in the desiccated coconut and chopped toasted pecans. Mix thoroughly until the ingredients are evenly distributed throughout the frosting.
  5. Cool and Use: Allow the German chocolate frosting to cool completely at room temperature. Once cooled, spread it generously over cakes, cupcakes, or your preferred dessert.

Notes

  • Ensure continuous whisking while cooking to prevent the frosting from burning or curdling.
  • Chilling the frosting after cooling can help it thicken further, making it easier to spread.
  • Store any leftover frosting in an airtight container in the refrigerator for up to one week.
  • This frosting pairs wonderfully with classic German chocolate cake or chocolate sponge cakes.

Find it online: https://dishcooks.com/homemade-german-chocolate-frosting-recipe/