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German Chocolate Frosting Recipe

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4.1 from 2 reviews

This classic German Chocolate Frosting recipe features a rich and creamy combination of butter, evaporated milk, brown sugar, egg yolks, vanilla, shredded coconut, and chopped pecans. Perfectly cooked on the stovetop and chilled to thicken, this frosting is ideal for cakes and cupcakes, delivering a luscious blend of sweet, nutty, and textured flavors.

Ingredients

Frosting Ingredients

  • 12 tablespoons unsalted butter, room temperature
  • 1 (12-ounce) can evaporated milk
  • 1 1/4 cup light brown sugar, lightly packed
  • 4 egg yolks, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 cups sweetened, shredded coconut
  • 1 1/2 cup chopped pecans

Instructions

  1. Prepare the base mixture: In a large saucepan over medium heat, combine the unsalted butter, evaporated milk, and light brown sugar. Stir occasionally to melt the butter and dissolve the sugar completely.
  2. Temper the egg yolks: Whisk the egg yolks in a small bowl. Slowly ladle about 2 tablespoons of the warm stovetop mixture into the yolks while stirring continuously to gently raise their temperature without cooking them. Repeat this process once more to ensure the yolks are tempered.
  3. Combine and thicken: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Stir constantly and bring to a simmer. Continue cooking and stirring for about 10 minutes until the mixture thickens to a custard-like consistency.
  4. Finish the frosting: Remove the saucepan from heat. Stir in the vanilla extract and fine sea salt. Then fold in the shredded coconut and chopped pecans until evenly distributed throughout the frosting.
  5. Chill the frosting: Transfer the frosting to a bowl and cover it. Place it in the refrigerator to chill for 2 to 3 hours so it thickens appropriately and develops the perfect texture for spreading or frosting cakes.

Notes

  • Make sure the egg yolks are warmed gradually by tempering to prevent scrambling.
  • Chilling the frosting for at least 2 hours is essential for achieving the right spreadable consistency.
  • Use room temperature butter and eggs for better incorporation and smoother texture.
  • This frosting pairs especially well with German chocolate cake or chocolate cupcakes.
  • Store any leftover frosting in the refrigerator and use within 3-4 days.

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