Classic German Chocolate Cake frosting for German chocolate cake. Made with evaporated milk, brown sugar, coconut and pecans, this thick frosting is the best! Recipe will frost 10 inch cakes, 24 cupcakes or a sheet cake.
German Chocolate Cake Frosting
This German chocolate cake frosting is incredible! It’s thick, sweet and perfect to frost your chocolate cake, cupcakes or brownies with! Skip the store bought cake frosting and make your own!
The key to perfect German chocolate cake frosting is to make sure you stir it long enough on the stove so it thickens up. This takes about 10 minutes of constant whisking, but trust me it’s worth it!
I find that the frosting sets best when you chill it in the refrigerator for 1 hour after you heat it on the stove. This makes a fluffy, frosting that is easy to spread on a layered cake and cupcakes.
Looking for more frosting recipes for future baking adventures? Also try my Chocolate Brownie Frosting, Cream Cheese Frosting and super popular Buttercream Icing for Cupcakes.
How much frosting does this make?
This makes enough to frost a 3 layer 10 inch cake, sheet cake or 24 cupcakes.
How to Make Thick German Chocolate Cake Frosting
In a saucepan mix together evaporated milk, brown sugar, butter, egg yolks, vanilla and salt.
Continue to cook until it thickens up, whisking constantly. This takes about 10-15 minutes. I know it’s a lot of whisking, but think of it as a arm exercise that is going to reward you with chocolate cake!
Remove from heat and stir in flaked coconut and chopped pecans.
Cover the saucepan with lid or plastic wrap and allow to cool in the refrigerator for 1 hour. This is key to always getting a thick (not runny) spreadable frosting.
Once cooled down, spread on chocolate cake (or cupcakes) and enjoy!
Pin for later:
German Chocolate Cake Frosting (thick and spreadable)
PrintIngredients
- 1 cup evaporated milk
- 1 cup brown sugar
- 1/2 cup butter
- 3 egg yolks
- 1 teaspoon vanilla extract
- pinch salt
- 1 1/3 cups coconut flakes
- 1 cup chopped pecans
Instructions
- In a medium saucepan over medium heat combine evaporated milk, brown sugar, butter, egg yolks, vanilla and salt. Continue to cook at medium temperature until mixture turns a light brown color and thickens, whisking constantly, about 10-15 minutes. I know it seems like a long time to constantly stir, but the effort is worth it!
- Remove saucepan from heat and stir in flaked coconut and chopped pecans. Cover and place in the refrigerator for 1 hour so it thickens up into a fluffy, spreadable frosting!
- Spread on cake or cupcakes and enjoy!
Lisa says
Looks delicious!
Foodie Digital says
We agree!