HOW TO THICKEN GERMAN CHOCOLATE FROSTING RECIPES
GERMAN CHOCOLATE CAKE FROSTING (COCONUT PECAN FROSTING ...
Quick and easy German chocolate cake frosting recipe, homemade with simple ingredients. Also known as coconut pecan frosting. Rich, thick, creamy. Loaded with butter, brown sugar, toasted pecans and shredded coconut.
Provided by Abeer Rizvi
Categories Dessert
Total Time 85 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 3
Number Of Ingredients 7
Steps:
- In a medium-size nonstick saucepan, add butter, brown sugar, evaporated milk. Mix and cook over medium heat until you have a smooth mixture.
- Remove this mixture from heat when it's at a simmer and not vigorously boiling.
- Gradually, pour whisked eggs while whisking vigorously until all the eggs have been incorporated.
- Place the saucepan back on medium heat.
- Continue cooking on medium heat, while mixing constantly until mixture thickens and coats the back of the spoon.
- Remove from heat and mix in coconut and pecans.
- Let it cool completely as it will thicken slightly more as it cools. Then, enjoy it on a layered German chocolate cake.
Nutrition Facts : Calories 976 kcal, CarbohydrateContent 86 g, ProteinContent 15 g, FatContent 67 g, SaturatedFatContent 29 g, CholesterolContent 270 mg, SodiumContent 449 mg, FiberContent 3 g, SugarContent 81 g, ServingSize 1 serving
FROSTING FOR GERMAN CHOCOLATE CAKE RECIPE | ALLRECIPES
This is a yummy frosting to top a German chocolate cake with. It is a traditional recipe with coconut and walnuts.
Provided by Sierra
Categories Desserts Frostings and Icings Chocolate
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the half and half, butter, sugar, yolks and cornstarch. Bring to a boil over medium heat. Remove from the heat and stir in the coconut and walnuts. Cool to room temperature before frosting cake.
Nutrition Facts : Calories 234.2 calories, CarbohydrateContent 22.2 g, CholesterolContent 79 mg, FatContent 16 g, FiberContent 0.9 g, ProteinContent 2.3 g, SaturatedFatContent 8.6 g, SodiumContent 82.5 mg, SugarContent 19.1 g
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1 MINUTE CHOCOLATE FROSTING (BOILED FROSTING) RECIPE ...
from cdkitchen.com Recipe ID: 24742 This is an easy, quick frosting, like my grandmothers used to make. Here at a high altitude I boil it for two minutes.
From myrecipes.com
Reviews 4.5
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Reviews 4.5
- This recipe has received such varying reviews we thought we better bring it to the CDTestKitchen. You'll notice we're giving it 5 stars - that's because it turned out perfect for us. We boiled the mixture about a minute (maybe 20-30 seconds more) then let it cool just a little (in case it splatted it wouldn't burn then!) and beat it with an electric mixer for about 3 1/2 minutes. We used all the measurements/ingredients exactly as called for in the recipe. One thing that may be confusing people is that this is not a fluffy kind of frosting that you use to decorate a cake. This is more of a frosting that would go on brownies, or a cake that is in a pan. The mixture will harden some however, but it definitely shouldn't be soupy like some reviewers mentioned. Be careful not to heat it over too high a heat, or the sugar will start to turn to candy (which will make the mixture crunchy). We think the biggest success factor is the mixing time/technique. Don't try to mix this by hand, you won't get it to the right consistency. Also, don't let it cool too much before spreading it since it will firm up more while it cools (to the point it won't be easily spreadable).
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WHITE CHOCOLATE COCONUT CAKE RECIPE: HOW TO MAKE IT
This eye-catching cake is my own creation. The white "snowball" look makes it the perfect choice for a holiday celebration. —Greta Kirby, Carthage, Tennessee
From tasteofhome.com
Reviews 4.2
Total Time 50 minutes
Category Desserts
Calories 625 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 50 minutes
Category Desserts
Calories 625 calories per serving
- In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the evaporated milk, chips, cream cheese, 3 tablespoons heavy cream and remaining cream of coconut; cook and stir over low heat until chips are melted., Remove from the heat; stir in 1-1/2 cups coconut and 1 teaspoon vanilla. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally., For frosting, in a large bowl, beat remaining cream until it begins to thicken. Add sugar and remaining vanilla; beat until stiff peaks form., Place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining coconut. Refrigerate leftovers.
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GERMAN CHOCOLATE CAKE FROSTING II RECIPE | ALLRECIPES
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