German Chocolate Cake Frosting
This frosting recipe is chock full of toasted pecans and sweetened coconut
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
Notes
This recipe will create sufficient icing to fill and frost a 9" round cake. Make a ½ recipe if using for 18 - 24 cupcakes. Any leftover frosting may be frozen for up to 3 months or placed in refrigerator for up to a week.
Nutrition
Calories: 2323kcalCarbohydrates: 188gProtein: 31gFat: 171gSaturated Fat: 93gPolyunsaturated Fat: 18gMonounsaturated Fat: 50gTrans Fat: 2gCholesterol: 495mgSodium: 313mgPotassium: 1485mgFiber: 17gSugar: 169gVitamin A: 2704IUVitamin C: 7mgCalcium: 719mgIron: 5mg
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