Stir to combine. In the original German … Perfect traditional frosting for German Chocolate Cake! A variation on traditional German chocolate cake calls for frosting the sides with a hard chocolate icing. All nutritional information is simply a guideline. Amount Per Serving (1 serving) Calories 449 Calories from Fat 234 % Daily Value* Fat 26g 40%. Using a digital thermometer, bring the mixture to 195° Fahrenheit. How Do You Thicken German Chocolate Cake Frosting?The egg yolks are an emulsifier when added to a mixture of low water and high fat content. Can I Freeze Coconut Pecan Frosting?Yes, you can freeze the coconut pecan frosting. It would've been nice to know, since I was on a time schedule. Do not burn the butter, you just want to boil it on low to brown the milk solids. Save my name, email, and website in this browser for the next time I comment. Bacteria will be a concern if the temperature is too low. **After making this a few times since rating I would suggest the following slight changes: 1/2c white & 1/2c brown sugar; also increase the coconut to 2c, pecans to 1.5c; this perfects a box German Chocolate cake mix if you don't have time for scratch cake & works very well on cupcakes. Place in the refrigerator until ready to frost your cake. Read more about brown butter here. Finally, the coconut, pecan and vanilla are stirred in. Make sure you cook over medium to medium heat while stirring constantly to obtain a thick consistancy. Allrecipes is part of the Meredith Food Group. Betty Crocker Super Moist Delights German … Information is not currently available for this nutrient. Also known as Beurre Noisette (butt nwah-ZEHT) in the culinary world. Easy and so-sooooo much tastier than a container of store bought. Finally, the coconut, pecan and vanilla are stirred in. Time varies on how long this takes depending on your stove and the temperature you are using. Butter, Sugar and Egg/Milk Mixture. Brown butter is something that I have recently discovered. Worth the effort! German chocolate frosting is a thick and creamy coconut pecan frosting. Do not burn the butter, you just want to boil it on low to brown the milk solids. Initially I thought this was not very smooth and had an eggy flavor (I added 13c condensed milk to counter this) but it improved after cooling. Add another layer of cake and repeat the process of frosting the top. When ready to use, remove from the freezer. Most of the others call for White Sugar. Freeze for up to 6 months in an airtight container. Stir the melted butter occasionally making sure to scrap the milk solids from the bottom of the pan. November 29, 2020 by Sherry Leave a Comment. The 195° Fahrenheit temperature is the key to this frosting. It took almost 30min of stirring to become what I considered thick enough (not even very thick) and that was at 3-4 heat. Next, add the sugar, evaporated milk and egg yolks. Tips for making White German Chocolate Cake: Use parchment paper to line the cake pans and you won’t have to worry about the cakes sticking to the pans. 280 calories; protein 3.3g; carbohydrates 25.8g; fat 19.2g; cholesterol 77.6mg; sodium 107.3mg. The key to this thickening up is to stir and cook over medium heat for about 12 minutes. In a large saucepan, whisk together the egg yolks, sugar, milk, vanilla until creamy and smooth. German chocolate is a milk-based chocolate that imparts more sweetness than most commonly used baking chocolate. Pour into a 9x13 baking pan and let cool. Make sure you cook over medium to medium heat while stirring constantly to obtain a thick consistancy. Note: For exact nutritional information, consult your dietitian. 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