Welcome to my German chocolate frosting recipe. This frosting recipe is chock full of toasted pecans and sweetened coconut. It is the perfect frosting for German Chocolate cakes. This is one of those recipes many of us grew up on and it has withstood the test of time. I think most of us like German Chocolate cake just for the icing!
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This is a surprisingly simple recipe to make. It takes just a few minutes on the stovetop and less than an hour to cool. Plus, you don't need a candy thermometer to achieve the perfect caramel base.
Don't just stop at using this frosting for cakes! Its rich caramel flavor works nicely as a topping for brownies, finishing cupcakes or in parfaits.
Check out this article from NPR which offers an interesting read on the history of the German Chocolate Cake. Apparently the cake was named after its inventor and not the country.
This German Chocolate Frosting is the perfect filling for my rich chocolate cake.
German chocolate icing recipe tips
- Toast the pecans for added crunch and flavor. To toast, spread the nuts on an ungreased baking sheet and bake for 5 - 7 minutes in a 350° oven. Keep an eye on the pecans and if you start to smell them toasting it is probably time to remove the nuts from the oven. Chop pecans into coarse chunks once cooled.
- Start by placing butter, sweetened condensed milk and brown sugar in a large saucepan. Begin heating on medium heat and stir often. Continue to heat until butter is fully melted and brown sugar has dissolved.
- Turn down heat on the stovetop to medium-low and begin pouring the eggs into the saucepan, continuing to stir as the eggs are being added - you are trying to prevent cooking the eggs too quickly. Continue to heat the mixture until it thickens and stir often - this process will take approximately 8 minutes.
- Remove pan from heat and stir in pecans and coconut. Allow frosting to rest at room temperature until it has cooled completely (approximately 45 minutes).
FAQs
This frosting should thicken enough if it is fully cooked. If your icing is still too thin, place in the refrigerator for an hour and it will firm up.
Yes, you may freeze this frosting. Place in an airtight container and freeze for up to three months. To defrost, remove from freezer and place in the refrigerator for a few hours.
📋 Recipe
German Chocolate Cake Frosting
Equipment
- Saucepan
- Bowls, measuring cups and spoons
- Heat-Resistant Spatula
Ingredients
- 1 ¼ Cups Unsalted Butter
- 2 Cans Sweetened Condensed Milk (14 ounces)
- 1 Cup Light Brown Sugar
- 6 Large Egg Yolks
- 2 ½ Cups Pecans Toasted and chopped
- 3 Cups Shredded Coconut (3 Cups)
Instructions
- In a large saucepan combine butter, sweetened condensed milk and brown sugar. Heat over medium heat until butter is melted and brown sugar is dissolved. Stir often.
- Lower heat to medium-low and add the egg yolks to saucepan while stirring constantly. Continue stirring until the eggs are fully incorporated.
- Continue heating the mixture on medium-low heat, stirring frequently, until thickened (approximately 8 minutes).
- Remove from heat and transfer mixture to a large, heatproof bowl.
- Add coconut and toasted pecans and stir well.
- Allow icing to cool completely before using (approximately 45 minutes).
Video
Lavanda Michelle says
This brought back so many wonderful memories of baking with my family, and the tips on toasting pecans for that added crunch were a game-changer.
Nana says
Yes! Great German chocolate icing recipe. My new go-to recipe.
dessertswithstephanie says
Hello Nana, Thank you for letting me know. So happy you enjoy the recipe.
hailee says
STEPHHH you did it again! im drooling over these pictures. This is perfect for the holiday party im going to in a couple weeks! Thank you for sharing
Sana Bashir says
Delicious!!
Nana says
Used this on my brownies! Made a half batch. Awesome!
Sara says
Delish!! We love this in my house.