posted September 25, 2020 by CakeWhiz — This post may contain affiliate links. Please read my disclosure policy. Show
Quick and easy German chocolate cake frosting recipe, homemade with simple ingredients. Also known as coconut pecan frosting. Rich, thick, creamy. Loaded with butter, brown sugar, toasted pecans and shredded coconut. This is the best cake frosting you will ever taste. It is delicious anytime of year and for any type of celebration but I love making it during Fall and Thanksgiving. It will wow all of your guests with its rich and decadent flavor. Unlike typical icings which are very smooth, this one is chunky, thanks to the addition of lots of pecans and coconut. Make sure to add my Easy Maple Frosting (4 Ingredients) and Cinnamon Roll Icing (Without Cream Cheese) to your collection of delicious icings while you are at it. How To Make German Chocolate Cake Frosting (Coconut Pecan Frosting) From Scratch?
What Goes Well With Homemade German Chocolate Cake Icing?The classic pairing is German chocolate cake, but it can also be used on other cakes, cupcakes, cookies, brownies and bars. You can spread it with a spatula or use decorator tips for piping swirls and creating fancy cake decorations. Since the icing is very sweet, it pairs best with desserts that are not too sweet. Anything semisweet or dark chocolate flavors compliments very well. Cakes
Cupcakes
Cookies
Brownies and Bars
StorageCan you refrigerate coconut pecan frosting? Yes, it should be stored in a sealed container for 3-5 days. Bring to room temperature before using. Can you freeze coconut pecan frosting? No, this is not recommended because it can separate while thawing. How To Thicken Frosting?The easiest way to do this is by cooking it longer until it’s reduced further. It will also thicken a little as it cools. So, keep that in mind when checking the consistency. How To Make Frosting Thinner?Simply add more milk! This frosting is thinner than a classic American buttercream and other classic frostings. Keep that in mind when you are making it. Variations For German Chocolate Frosting/IcingUse coconut sugar– You can use granulated sugar too. I like to use brown sugar because it tastes the best in my opinion but that does make the frosting darker. Add extracts– Like vanilla or even maple or bourbon for a Fall twist on this icing. Add unsweetened cocoa powder– Although it’t not a classic choice, it will add a lovely chocolate flavor that would balance the overwhelming sweetness very well. Add mini chocolate chips- These can only be added, once the icing has cooled down completely or else they will melt. Try other nuts- Pecans is the classic choice but you can use roughly chopped walnuts, almonds, pistachios. Consider adding dried fruits- Such as roughly dried cranberries, dried apricots or even raisins. Add spices- Such as cinnamon powder or pumpkin pie spice, or apple pie spice or ground nutmeg for a different flavor profile. Tips And TechniquesMOST IMPORTANT TIP– Many recipes suggest adding eggs into the sugar mixture and then bring it to a boil. The biggest problem with that is the eggs can end up cooking and you will end up with bits of scrambled eggs in the frosting, which is awful. However, if you temper the whisked eggs withe hot sugar mixture away from direct heat, the eggs will not scramble. Do not omit this step!! Evaporated milk vs. Condensed milk– You must use full fat evaporated milk because condensed milk has added sugars and that makes the frosting sickly sweet. Pecans must be toasted– To provide an enhanced nutty flavor. Cool completely before icing– This allows the icing to thicken further plus it prevents the cake from becoming a melted, sticky mess. Use unsalted butter– Because it prevents the icing from becoming too salty. Use sweetened shredded coconut– This enhances the flavor of the frosting and provides a greater sweetness. Don’t replace butter with shortening – Because butter is richer and more flavorful than shortening and leads to a better overall taste. Quantity– This recipe is enough to fill and frost an 8 inch round cake or 24 cupcakes. Recipe can easily be doubled by doubling the quantity of all the ingredients. Same steps will apply. More Pecan Desserts
Coconut Pecan Frosting (German Chocolate Cake Frosting)Prep Time: 10 mins Cook Time: 15 mins Chill time: 1 hr Total Time: 1 hr 25 mins Quick and easy German chocolate cake frosting recipe, homemade with simple ingredients. Also known as coconut pecan frosting. Rich, thick, creamy. Loaded with butter, brown sugar, toasted pecans and shredded coconut. Yield: 3 cups
Calories: 976kcal, Carbohydrates: 86g, Protein: 15g, Fat: 67g, Saturated Fat: 29g, Cholesterol: 270mg, Sodium: 449mg, Potassium: 524mg, Fiber: 3g, Sugar: 81g, Vitamin A: 1405IU, Vitamin C: 2mg, Calcium: 310mg, Iron: 2mg Course: Dessert Cuisine: American Calories: 976 posted September 25, 2020 by CakeWhiz // 0 Comments Get latest recipes in your inboxWhat is the frosting on German chocolate cake made of?What Is German Chocolate Cake Frosting Made Of? Basically, German Chocolate Cake Frosting is a rich caramel custard ladened with sweet, chewy coconut and the crunch of buttery pecans. It's an easy recipe made with evaporated milk, egg yolks, butter, sugar, shredded sweetened coconut and chopped pecans.
Why is my German chocolate frosting not thickening?If your frosting doesn't fully thicken, you may not have cooked it long enough to evaporate out the excess liquid and get it to thicken on its own. In this event, try adding a tablespoon or two of powdered sugar as a thickening agent and chill the frosting in the fridge to see if you can get it to come together.
How do you make nesquick frosting?Instructions. Combine the chocolate Nesquik, boiling water and butter in the bowl of your stand mixer. Blend until the Nesquik is no longer grainy.. Gradually add the sifted powdered sugar, scraping down the sides of the bowl occasionally. Beat until smooth.. What is German chocolate filling made of?3. Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.
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