icing for german chocolate cake recipe

Written ByJenny Smyth Posted on
icing for german chocolate cake recipe
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The Best icing for german chocolate cake recipe

I’ve always been a fan of German chocolate cake, and I’m excited to share my favorite icing recipe with you. This icing is the perfect complement to the rich, chocolatey flavor of the cake.

It’s made with sweetened condensed milk, which gives it a creamy texture and a deep, velvety flavor. I love serving this icing on top of a classic German chocolate cake, but it’s also delicious as a frosting for cupcakes or as a dip for fruit.

The best part about this icing is that it’s incredibly easy to make – just mix together a few simple ingredients and you’re good to go! My family loves this icing almost as much as they love the cake itself, and I think it’s because it’s just so indulgent and decadent.

Whether you’re serving this at a special occasion or just want a tasty treat after dinner, this icing is sure to be a hit. I’ve even started using it as a topping for oatmeal or yogurt in the morning – it adds a nice touch of sweetness and creaminess to an otherwise plain breakfast.

Plus, the sweetened condensed milk has some amazing health benefits – it’s high in calcium and can help support bone health. And let’s be real, who doesn’t love a good excuse to indulge in some chocolate?

German Chocolate Cake Icing

German Chocolate Cake Icing

4.5 from 803 votes

A rich and gooey coconut-pecan frosting that perfectly complements German chocolate cake. This classic icing is made with evaporated milk, sugar, egg yolks, butter, and vanilla, then loaded with toasted coconut and pecans.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Icing

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter, cut into pieces
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

👨‍🍳Directions

1In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter pieces.
2Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 12 minutes.
3The icing should coat the back of a spoon and have a pale golden color.
4Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
5Continue stirring until the coconut and pecans are evenly distributed and the icing begins to cool slightly, about 2 minutes.
6Let the icing cool for 10 to 15 minutes at room temperature, stirring occasionally, until it thickens to a spreadable consistency.
7Use immediately to frost your German chocolate cake, or store in an airtight container in the refrigerator for up to 3 days.

🔧Equipment

Medium saucepan
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 60mg🧂Sodium: 85mg🌾Total Carbs: 22g🥦Dietary Fiber: 2g🍬Sugars: 19g🥩Protein: 3g

📝Notes

For best results, use fresh pecans and toast them lightly in a dry skillet over medium heat for 3 to 5 minutes until fragrant. This enhances their flavor. If the icing becomes too thick after cooling, reheat gently over low heat while stirring.

Watch Video Of How German Chocolate Cake Icing Works

I highly recommend giving this icing recipe a try – whether you’re serving it at a special occasion or just want a tasty treat after dinner, it’s sure to be a hit with your family and friends!

The best part about this icing is that it’s incredibly easy to make and requires only a few simple ingredients – so don’t be afraid to get creative and experiment with different flavors and combinations.

❓ Frequently Asked Questions About German Chocolate Cake Icing

1. What is German chocolate cake?

German chocolate cake is a type of chocolate cake that originated in the United States in the 1950s. It’s typically made with unsweetened chocolate and features a moist, tender crumb.

2. Can I use regular milk instead of sweetened condensed milk?

No, sweetened condensed milk is an essential ingredient in this icing recipe. It provides a rich, creamy texture and a deep flavor that regular milk can’t match.

3. How long does this icing keep in the fridge?

This icing will keep in the fridge for up to 5 days – just make sure to store it in an airtight container to prevent contamination.

4. Can I freeze this icing?

Yes, you can freeze this icing for up to 3 months. Just thaw it overnight in the fridge before using.

5. Can I use this icing on other types of cakes?

This icing is versatile enough to work on all sorts of cakes – try it on red velvet, carrot cake, or even pound cake!

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