Having a good German Chocolate frosting recipe in your personal recipe arsenal is just a must…at least in my family. Though it’s not a complicated recipe, it does take a good chunk of time, so plan ahead.
And even though it’s a bit time consuming (with the whole stirring constantly thing), I promise it is 100% worth it.
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10/10 way better than any restaurant’s [German chocolate cake] I’ve hadMy aunt eating this frosting on her birthday cake this year.
Oh my gosh! Look at those yummy sandwich cookies! Wanna make them? Check them out here!
Troubleshooting your German Chocolate Frosting Recipe
Want to know a secret. I hate stirring constantly. Girl, I get distracted as hell. So! I have messed this frosting recipe up several times and then fixed it several more times.
How you ask? Well I’ll tell you!
Oh no, the yolks cooked.
Well this is my most common problem tbh. I don’t break up the egg yolks fast enough because I’m yelling at my dog to get out of the trash or something like that. So, they cook. Then I have nasty yellow floaties in my beautiful frosting.
If this happens to you, don’t panic! All you’re going to need is a fine mesh strainer and a clean mixing bowl. This is the set of 3 I have and use CONSTANTLY. They’re very basic, get the job done, and have saved my butt so many times when it comes to this sort of problem.
Simply place your strainer over the top of your mixing bowl, pour your saucepan of frosting and nasty yolks in, let it strain, and discard your egg pieces. As long as you didn’t burn the mixture, no one is going to be able to notice and your frosting won’t be eggy and gross.
Think of a thin caramel. (I mean that’s essentially what you’re making anyways). You want it to thicken but still be liquid. Otherwise you’ll have a tough, chewy, and almost caramel candy frosting.
And even though that sounds tasty, it will make it super difficult to mix in those pecans and coconut. Not to mention the destruction it’ll cause on your cakes and cookies if you try to spread it.
Don’t stress either. It’ll continue to thicken as it cools.
I overcooked it/Burned it
My friend. Some things are unsalvageable. Start again.
How do I spread this thicc frosting?
Yeah, it’s a tougher one to spread. Hence why I use cookie scoops to dollop it on the cake and then smooth out the top with a heated offset spatula. Works as well as anything.
But what about all these damn egg whites?
Girl I feel that. Save them. Make some meringues. Better yet make these super cute meringues shaped like little mushrooms. So cute. Much impressive.
Tips to Perfect Our German Chocolate Frosting Recipe
Skip the stress of broken yolks with this super cute egg separator. I use it for all my recipes that call for separated eggs and there’s just something so wonderfully satisfying about watching a silicone fish do the work for you.
30 minutes means 30 minutes!
For the perfect thickness and consistency, you’ll need to stir gently for 30 minutes over medium heat.
Resist the urge to increase the heat because you’ll probably end up burning your creation.
Just grab your laptop and turn on some Netflix for the next 30 minutes. Time flies when you’re netflixing and baking.
As this cools, it will thicken quite a bit. Even after 30 minutes of constant stirring, you may think it’s not ready.
Stick it in the fridge for a few hours or overnight if you have the time to.
The butter will become solid-er (hush, that’s a word) as the mixture cools and the egg yolks will provide structure to the frosting.
German Chocolate Frosting
- 6 egg yolks
- 2 cups evaporated milk
- ¼ tsp salt
- 1 cup butter unsalted, cut into small pieces
- 2 cups sugar
- 3 cups coconut
- 2 cups chopped pecans
- 1 tbsp vanilla
- Toast your coconut by spreading it out on a baking mat lined cookie sheet and putting in the oven at about 350°. Make sure you toss the coconut frequently with a fork or spatula to prevent burning.
- Combine your sugar, evaporated milk, salt, butter cubes, and vanilla in a large saucepan. Stir together and then add your egg yolks. Whisk quickly to break up those egg yolks (Note1) and heat over medium heat and stir constantly for about 30 minutes with a whisk until it thickens.
- Once thickened, remove from heat, and fold in your coconut and pecans. Stir until well combined and then cool completely in your fridge before using.
- Scoop with an ice cream scoop to frost your cakes or cupcakes.
- Store extras in the fridge for up to a week or freeze for later.
German Chocolate frosting is totally worth the extra work. It’s a little summery with the coconut but still super rich enough to be savored in the winter.
And after you make it a couple times you’ll be a pro with it. It’s not a hard frosting recipe once you get the hang of it.
Once you create this beautiful frosting make sure you snap a photo and share it on the gram! Tag me (@handheld_eats) in your photo for an extra shoutout! Seriously, I LOVE it when people make my recipes! It is the highlight of my day when you share your creations with me!
Also if you loved this recipe, why not share this post with everyone you know?! Sharing is caring afterall! ❤