German Chocolate Frosting (Printable Version)
Super creamy and rich coconut-pecan chocolate icing that’s perfect for piling onto chocolate cakes or cupcakes.
# Everything You’ll Need:
→ Frosting Base
01 -
2.5 millilitres pure vanilla extract
02 -
170 grams unsalted butter, let it get soft
03 -
2.5 millilitres fine sea salt
04 -
4 egg yolks, bring to room temperature
05 -
250 grams loosely packed light brown sugar
06 -
354 millilitres evaporated milk
→ Mix-ins
07 -
150 grams pecans, chopped up
08 -
160 grams shredded coconut, sweetened
# Steps to Cook:
01 -
Pop the frosting into a bowl and stash it in your fridge for a couple of hours. Wait till it's good and cold before you use it.
02 -
Take your saucepan off the heat. Pour in the salt and vanilla, then mix in the pecans and coconut. Give it a good stir so everything's mixed up well.
03 -
Blend the egg yolks into the saucepan with the other stuff. Keep heating on medium, stirring now and then. When it gets thick after around 10 minutes, you're good.
04 -
Put the egg yolks in a small bowl. Slowly add a splash of the warm stuff from the pan to them, mixing the whole time. Do it again so the yolks get used to the heat.
05 -
Toss butter, sugar, and evaporated milk into a big saucepan and set it on medium heat. Give it a stir here and there until butter melts and things blend together nicely.
# Extra Suggestions:
01 -
Let the frosting chill long enough so it sets up thick and spreads without making a mess.