Homemade German Chocolate Cake Icing
Try this Homemade German Chocolate Cake Icing recipe, or contribute your own.
Try this Homemade German Chocolate Cake Icing recipe, or contribute your own.
- Carbohydrate 2.1205275000144 g
- Cholesterol 139.727500051617 mg
- Fat 24.7271650194728 g
- Fiber 0 g
- Protein 1.25247500020407 g
- Saturated Fat 15.1973882623324 g
- Serving Size 1 1 Serving (37g)
- Sodium 166.644000138286 mg
- Sugar 2.1205275000144 g
- Trans Fat 1.67929825136317 g
- Calories 231 calories
Step-by-step
- In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter and vanilla.
- Cook over medium heat, stirring often, until thickened. This takes about 12 minutes.
- Remove from the heat and stir in the coconut flakes and pecans. Mix until all is well combined.
- Let the icing cool completely (at room temperature) and then ice the cake.
Controlling Heat During Reduction
Many cooks scramble the egg yolks by applying too much direct heat to the saucepan. Keep the burner at a steady medium setting and stir constantly with a silicone spatula for twelve minutes until the mixture coats the back of the utensil. Evaporated milk provides less water content than standard dairy, which accelerates thickening.
Selecting the Proper Pan
Heavy-bottomed copper or clad stainless steel pans prevent scorching during the custard phase. Thin aluminum pans create hot spots that burn the sugar before the egg proteins coagulate properly. A three-quart capacity ensures adequate room for vigorous stirring without splashing hot dairy over the edges.
Achieving the Correct Spreadable Consistency
Stir the toasted pecans and packed coconut flakes only after removing the pan from the burner. Allow the mixture to cool entirely at room temperature so the starches set and the topping holds its shape on cake layers. Store leftover frosting in an airtight glass container in the refrigerator for up to five days, bringing it back to twenty degrees Celsius before applying.
