The Only German Chocolate Icing Recipe Youll Ever Need Seriously

Recipe Introduction

Quick Hook

Ever stare longingly at a German Chocolate Cake with Icing ? Craving that perfect sweet, nutty, and coconutty topping? This german chocolate icing recipe is it, honestly! It’s the kinda frosting that makes you wanna lick the bowl clean.

Brief Overview

This classic german chocolate icing isn't actually German! Legend has it, it's from an American baker, Samuel German, back in the day.

It's a medium level recipe, taking about 35 minutes tops. This makes enough coconut pecan frosting for a two-layer cake.

Main Benefits

The coconut pecan frosting german chocolate adds such richness. Plus, pecans offer healthy fats! This best german chocolate frosting is perfect for birthdays or any special occasion.

What makes it special? The toasted pecans and the slightly caramelised custard base!

Cracking the Code: Ingredients for German Chocolate Bliss

Right then, let's gather the troops! You'll need butter, sugar, evaporated milk, egg yolks, vanilla, salt, shredded coconut, and pecans. Toasting the pecans beforehand? Absolutely crucial, darling.

Let's Talk Custard: That Secret German Chocolate Icing Base

The key to awesome homemade german chocolate cake frosting is the custard. We're talkin' butter, sugars, evaporated milk, egg yolks, and a pinch of salt.

Cook it low and slow, stirring constantly , until it thickens enough to coat the back of your spoon. Watch out for scorching! I once burnt mine.

..the house stank for days.

The Pecan & Coconut Finale: A German Chocolate Frosting Recipe's Crowning Glory

Off the heat, stir in vanilla, toasted pecans, and coconut. Let it cool slightly before slathering it all over your cake.

This easy german chocolate icing is gonna be a hit. Trust me, even your nan will be impressed!

Ingredients & Equipment

Alright, mate! Let's talk about what you'll need to make this killer German Chocolate Icing . Honestly, it's all pretty straightforward.

You probably have most of this knocking about already. The key is using good quality stuff.

Main Ingredients

Right then, grab your measuring cups! Here's the lowdown:

• 1 cup (2 sticks) unsalted butter, softened (226g)
• 1 cup granulated sugar (200g)
• 1 cup packed light brown sugar (220g)
• 1 cup evaporated milk (240ml)
• 4 large egg yolks (approx. 80g)
• 1 teaspoon vanilla extract (5ml)
• 1/4 teaspoon salt (1.5g)
• 1 ½ cups sweetened shredded coconut (120g)
• 1 cup chopped pecans, toasted (100g)

About the pecans... Don't cheap out. Get good ones! They should smell nutty and fresh, not musty. And toasting them? Absolutely essential! I'm serious.

It brings out so much flavor. Think of this Coconut Pecan Frosting German Chocolate as a nutty experience that must be appreciated

Seasoning Notes

The real magic in this Homemade German Chocolate Cake Frosting is how the flavors play off each other.

Vanilla extract is your best friend here. It amplifies everything. Don't skip the salt either! Just a tiny pinch balances the sweetness. It is the Best German Chocolate Frosting for a reason.

If you're feeling fancy, a splash of bourbon after taking it off the heat is bloody brilliant. Seriously elevates it. Trust me.

Equipment Needed

Nothing too fancy here, thank goodness.

You'll need a medium saucepan. A whisk is crucial for a smooth custard. A wooden spoon or heat resistant spatula is a must for stirring while thickening, so nothing sticks and burns.

Alternatives? If you don't have a fancy whisk, a fork will do in a pinch. Seriously, don't sweat it. As for the baking sheet? Any old tray will work for toasting the pecans.

So there you have it. All you need to whip up a batch of the Classic German Chocolate Icing . Get your kit ready! You're about to make some German Chocolate Cake with Icing .

The Only German Chocolate Icing Recipe You'll Ever Need (Seriously!)

Forget those bland, sugary frostings! This German Chocolate Icing recipe delivers the authentic, rich, and gloriously messy experience you crave.

I'm talking about the real deal. The one with toasted pecans, sweet coconut flakes, and a touch of caramel like goodness.

This German Chocolate Frosting Recipe will transform any chocolate cake into a slice of pure heaven. Honestly, it's that good.

Did you know, despite its name, German Chocolate Cake is actually American? It has nothing to do with Germany!

Prep Like a Pro: Your Mise en Place is Key

First things first, let's get organized. You know, essential mise en place . Soften 2 sticks (226g) of unsalted butter . Chop up 1 cup (100g) of pecans and toast them in the oven at 350° F/ 175° C for 5- 7 minutes .

Toasting them is super important! It brings out all the nutty flavour. Measure out your other ingredients: 1 cup (200g) granulated sugar , 1 cup (220g) packed light brown sugar , 1 cup (240ml) evaporated milk , 4 large egg yolks (approx.

80g) , 1 teaspoon (5ml) vanilla extract , 1/4 teaspoon (1.5g) salt , and 1 ½ cups (120g) sweetened shredded coconut .

Having everything ready to go will make the whole process so much smoother.

Let's Get Icing: step-by-step Instructions

Right, let's get cooking. Here’s how to make the best Homemade German Chocolate Cake Frosting ever:

1. Toast the pecans: Like I said before, spread those pecans on a baking sheet and toast them.
2. Combine Base Ingredients: In a medium saucepan, combine the softened butter, granulated sugar, brown sugar, evaporated milk, egg yolks, and salt.
3. Cook the Custard: Cook over medium heat, whisking constantly , until the mixture comes to a simmer. Don't stop whisking, or you'll end up with scrambled eggs!
4. Thicken the Custard: Reduce heat to low. Keep stirring with a wooden spoon for about 8- 10 minutes , until the mixture thickens enough to coat the back of the spoon. You should be able to run your finger through it and leave a clear trail.
5. Remove from Heat: Take the pan off the heat and stir in that delicious vanilla extract.
6. Add Coconut and Pecans: Stir in the toasted pecans and the shredded coconut. Now it's starting to look like Coconut Pecan Frosting German Chocolate .
7. Cool Slightly: Let the icing cool slightly before spreading it on your cake. Don't let it cool completely, though you want it to be spreadable!. The consistency of the Classic German Chocolate Icing is important

Pro Tips for German Chocolate Frosting Success

Want to make this Easy German Chocolate Icing even easier? Toast the pecans ahead of time! Seriously. Do it the day before.

It's a total game changer. Also, don’t rush the custard. Low and slow is the way to go. Cooking it over too high heat will only end in disaster.

The final tip for the Best German Chocolate Frosting : spread the icing while it's still slightly warm. You'll get the most even coverage, trust me.

Enjoy your German Chocolate Cake with Icing !

Recipe Notes

Right then, let's dive into the nitty gritty. These are the bits and bobs that’ll really make your German Chocolate Icing sing.

Honestly, it's not just about following the recipe. It's about understanding why we do things.

Serving Suggestions: Get Your Cake On!

Okay, so you've got this amazing Coconut Pecan Frosting . What next? Plating is key. Don't just slap it on. Think about those Instagram pics! A nice swirl, a sprinkle of extra toasted pecans.

.. you know?

Consider a dusting of cocoa powder on the plate. It adds that bit of drama. This Homemade German Chocolate Cake Frosting begs to be paired with a strong cup of coffee, or maybe a glass of milk for the kiddies.

You could even try a cheeky rum and coke on the side for the adults.

Storage Tips: Keep It Fresh, Mate!

Right, so you’ve made a mountain of this Classic German Chocolate Icing . Fair play! But what if you have leftovers? No worries!

For refrigeration, keep it in an airtight container for up to three days. When you are ready to spread, make sure is soft to avoid ruining the cake surface.

Freezing isn't really recommended, as the texture can change. But, if you absolutely must , wrap it tightly in cling film and then foil.

Reheat gently in the microwave in short bursts. Never boil it!

Variations: Mix It Up a Bit!

Fancy a twist? We can do that! For a dairy-free version, use full fat coconut milk instead of evaporated milk. It adds a lovely richness.

Honestly, you won’t even notice the difference. You can try other non-dairy substitutes as well, remember to add a pinch of flavor if you think it is necessary.

Or, if you're feeling boozy, add a splash of bourbon after cooking. This Easy German Chocolate Icing just got a whole lot more interesting! Use seasonal ingredients like fresh raspberries in the summer.

These will bring a new life into your German Chocolate Cake with Icing

Nutrition Basics: The Good ish Stuff

Alright, let's be real, this is Coconut Pecan Frosting German Chocolate . This isn’t health food! Each serving clocks in around 550 calories, with a good chunk of fat and sugar.

However, you also get some protein from the nuts. You know what they say: everything in moderation, including moderation.

But hey, it makes you happy, right? And sometimes, that's all that matters. A slice of German Chocolate Cake Icing every now and then won't hurt.

So there you have it! Get stuck in, have some fun, and don't be afraid to experiment. This Best German Chocolate Frosting is yours to play with! You got this!

Frequently Asked Questions

What is German Chocolate Icing, anyway? Is it really German?

That's a cracking question! Despite the name, German Chocolate Icing is actually an American invention. It gets its name from Sam German, an American baker who developed a type of baking chocolate used in the original cake recipe. The icing is a rich, coconut pecan frosting that’s become iconic with the cake.

My German Chocolate Icing is too thin! What went wrong?

Crikey, that's a common issue! It usually means the custard base wasn't cooked long enough. Make sure you cook it over medium low heat, stirring constantly, until it's thick enough to coat the back of a spoon.

If it's still too thin after cooling slightly, you can try cooking it a little longer over very low heat, but be careful not to curdle the eggs.

Can I make German Chocolate Icing ahead of time? How should I store it?

Absolutely, you can be a proper time saver! German Chocolate Icing can be made a day or two in advance. Store it in an airtight container in the refrigerator. When you're ready to use it, let it come to room temperature and then give it a good stir to loosen it up.

If it's too thick, add a splash of milk to get it back to the right consistency.

Is there a way to make a less sugary version of german chocolate icing?

Good on ya for thinking about that! You can reduce the sugar content by using less granulated and brown sugar. Consider using a sugar substitute like erythritol, but be mindful that this can alter the texture slightly.

You can also use unsweetened coconut flakes and add a touch of maple syrup or honey for a more natural sweetness.

My nuts and coconut sank to the bottom of my cake! How do I make sure the coconut and pecans stay evenly distributed in the german chocolate icing?

That's a fair point! Make sure the icing has cooled and thickened a bit before adding the coconut and pecans. This will give the mixture enough body to suspend the ingredients. Also, don't overload the icing with too many nuts and coconut stick to the recipe's recommendations.

You can also very gently press extra coconut/pecans on to the icing, after its spread onto your cake.

Can I freeze German Chocolate Icing?

Freezing can be a bit tricky, old bean. The texture of the custard base might change slightly upon thawing, becoming a little grainy. However, you can freeze it in an airtight container for up to a month. Thaw it completely in the refrigerator, then give it a good whisk to restore its smoothness before using.

Just be prepared for a possible slight difference in texture.