Pecans and sweetened coconut shreds are dotted throughout a rich, velvety German chocolate cake frosting. It is ideal for frosting traditional German chocolate cake, brownies, cupcakes, and more! So, How To Make Icing For German Chocolate Cake.
The frosting recipe for German chocolate cake is a classic that every home confectioner should have in their repertoire. You can use it to frost German chocolate cake, chocolate cupcakes, brownies, cookie bars, and more.
This recipe yields an authentic coconut pecan frosting for German chocolate cake. It is an exceedingly simple recipe that always produces a deliciously creamy frosting!
The frosting takes approximately 30 minutes to prepare. It requires more effort than simply opening a jar of frosting, but the flavor is much more robust and flavorful than store-bought saccharine frostings!
It is a traditional German chocolate cake buttercream recipe. You don’t need additional bells and whistles when the flavor is already this excellent! The essential ingredients for making buttercream are:
- Granulated sugar: To enrich the frosting with granulated sugar.
- Evaporated milk: This frosting uses evaporated milk instead of sweetened condensed milk. Much denser and sweeter than regular condensed milk, sweet condensed milk won’t work in this recipe.
- Egg yolks: In the morning, you can save the egg whites for an omelet or another recipe, such as Swiss meringue buttercream.
- Unsalted butter: Since you will prepare the frosting on the stovetop, bringing the butter to room temperature is unnecessary before use.
- Vanilla extract: Pure vanilla extract is preferred to vanilla extract.
- Sweetened shredded coconut: Be sure to purchase sweetened coconut flakes rather than regular ones. It should be in the pastry section of the grocery store.
- Chopped pecans: Purchase raw pecans that have already been chopped, or purchase raw pecan halves and cut them yourself.
How to Make German Chocolate Cake?
- Make the chocolate cake: Combine the dry elements (sugar, flour, cocoa, baking soda, baking powder, and salt) for the chocolate cake. Combining the liquid ingredients (eggs, buttermilk, oil, and vanilla) is the first step in baking. Combine, then stir in scalding water.
2. Bake at 375°F: Pour batter into 8 or 9-inch round baking tins that have been prepared. I also like to cut an oval piece of waxed or parchment wrap for the bottom of the pan to remove the cake easily.
3. Make Icing For German Chocolate Cake:
- Make the German Chocolate Frosting by bringing brown sugar, granulated sugar, egg yolks, butter, and evaporated milk to a gentle boil over a medium-high flame in a saucepan.
- Continuously stir the mixture until it thickens.
- Mix in vanilla, almonds, and coconut after removing from heat.
- Allow to cool entirely before layering on the cake.
4. Make chocolate frosting: To make chocolate frosting, melt butter, mix in cocoa powder, and gradually add powdered sugar and milk while whisking until the frosting reaches a spreading density. If the icing is too thick, add a small amount of milk or powder until it reaches the desirable consistency. Stir in vanilla extract.
- Place a cake round on your serving platter or stand.
- Pour just a little chocolate icing over the cake layer, then evenly distribute half of the coconut frosting on top.
- Leave a half-inch space between the filling and the cake’s margin.
- Place the second cake round atop the first.
Chocolate icing covers the complete cake. Apply the remaining coconut frosting to the cake’s top.
How To Make Icing For German Chocolate Cake?
- Making German chocolate cake frosting is a breeze! There is no need for a stand mixer, but you must let the frosting settle for about an hour before using it.
- Whisk together the sugar, egg yolks, and evaporated milk in a large saucepan. Then, should add butter to the dish.
- Place the skillet over a low flame and stir until the butter dissolves. It may require up to five minutes.
- Cook the sauce over a low flame until it begins to simmer, thickens, and turns a light caramel color. It can take up to 15 minutes, and constant stirring is required to prevent the mixture from adhering to the pan.
- Take the saucepan off the stove. Stir in the vanilla, coconut flakes, and pecan pieces.
- Move the icing to a heat-safe dish and let it settle at room temperature on the counter for one hour.
- After the frosting has cooled entirely, it can be refrigerated or used to frost a cake or cupcakes.
- To use toasted pecans in the frosting, toast the nuts in an oven set to 350°F for 7 to 10 minutes while whisking occasionally. Allow to settle slightly before incorporating into the frosting.
- I recommend preparing the frosting in a large saucepan with a heavy bottom. You need a saucepan that evenly distributes heat to prevent food from burning.
- Once the frosting mixture reaches a boil, continuously stir it. You do not want food to adhere to the pan!
Ways To Use This Icing
I know this frosting is called German chocolate cake frosting, but it is far more versatile than that. Frost your beloved bars, brownies, cakes, and cupcakes with it!
How Much Icing Does This Recipe Make?
This recipe yields 2.75 cups of frosting, enough to gently frost a two-layer cake (like the one in the image below), a 9×13-inch cake, or 12 cupcakes.
Does The Frosting Need To Be Refrigerated?
Yes, I recommend storing the frosting in the refrigerator until ready to use. Cold German chocolate cake frosting is more challenging to apply, so you may need to allow it to warm up on the counter before using it.
Make Ahead and Freezing Instructions:
- To Make Ahead: You can prepare frostings (coconut and chocolate) in advance and refrigerate them in an airtight container. Depending on the ripeness of the ingredients, the coconut frosting will last for one to two weeks. The chocolate ganache has a two-week shelf life. Remove frostings from the refrigerator one hour before frosting the cake to allow them to reach room temperature.
2. To Freeze:
- After baking the cake layers, allow them to cool entirely before wrapping each in plastic wrap and placing it in a ziplock freezer bag.
- Freeze for three months or longer.
- Frost the cakes when frozen; this makes frosting them much more superficial. The prepared German Chocolate Cake can also be icy and well-covered for two to three months (for optimal results, slice the cake and encase each slice in plastic wrap before placing it in a freezer-safe container).
- Bring to ambient temperature before serving.
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