German Chocolate Frosting Classic (Print-Friendly Version)
Creamy coconut-pecan chocolate frosting, rich and buttery, ideal for topping classic cakes or cupcakes.
# Ingredients:
→ Frosting Base
01 -
170 grams unsalted butter, at room temperature
02 -
354 millilitres evaporated milk
03 -
250 grams light brown sugar, lightly packed
04 -
4 egg yolks, at room temperature
05 -
2.5 millilitres pure vanilla extract
06 -
2.5 millilitres fine sea salt
→ Mix-ins
07 -
160 grams sweetened shredded coconut
08 -
150 grams chopped pecans
# Steps:
01 -
Combine butter, evaporated milk, and brown sugar in a large saucepan set over medium heat. Stir occasionally until the butter has melted and ingredients are well blended.
02 -
Place egg yolks in a small bowl. Gradually add about 30 millilitres of the warm mixture from the saucepan to the egg yolks, stirring constantly to temper. Repeat this once more to ensure yolks are acclimated to the heat.
03 -
Stir the tempered egg yolks into the saucepan. Continue cooking over medium heat, stirring often, for approximately 10 minutes until the mixture thickens noticeably.
04 -
Remove the saucepan from the heat. Stir in vanilla extract and fine sea salt, followed by shredded coconut and chopped pecans, mixing until evenly distributed.
05 -
Transfer the frosting to a bowl. Refrigerate for 2 to 3 hours until thoroughly chilled and set before use.
# Notes & Tips:
01 -
Allow the frosting plenty of time to chill so it reaches a thick, spreadable consistency.