German Chocolate Cake Frosting
This frosting recipe is chock full of toasted pecans and sweetened coconut
Ingredients
- 10 Ounces Unsalted Butter (2 ½ Sticks)
- 28 Ounces Sweetened Condensed Milk (14 ounces) (2 - 14 Ounce Cans)
- 7.5 Ounces Light Brown Sugar (1 Cup)
- 6 Large Egg Yolks
- 10 Ounces Toasted Pecans, chopped finely (Approximately 2 ½ Cups)
- 10 Ounces Sweetened 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 the saucepan, 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.
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