Frosting for German Chocolate Cake

So far so good. It was easy to prepare and taste great!

I wish I would have gotten large pieces of walnut so I could have toasted them to improve the flavor. I am just not a fan of black walnuts. I threw in some hazelnuts to try to improve the flavor. I hope it gets somewhat thicker

very delicious. followed others’ advice and cooked it for a couple of minutes and put and extra teaspoon of cornstarch in it.

The best frosting I’ve ever tasted!

My family LOVES this frosting!!!! The only thing different that I do is instead of the white sugar I use packed brown sugar. We like the more “caramel butter” taste that it gives the frosting. DELICIOUS!!!!

delicious, my kids couldn’t get enough of the icing, the cake stayed but the icing dissapeared!! I stirred on low for about 30 mins to get it to a nice thick pudding like consistency. I didn’t use cornstarch or coconut but added vanilla. If you don’t stir for the full time you will get lumps as the egg will curdle. This is a similar method to making pastry cream.

It just tasted too eggy. My family felt that the egg yolk taste was overwhelming. It tasted like a custard, not frosting. 🙁

MADE THIS RECIPE & I ADDED 1/2 TEASPOON COCONUT EXTRACT. IT WAS ABSOLUTELY DIVINE.

This frosting is awesome! I always double it and add 4TBS cornstarch. It sets up perfectly! I always add 1 bag of coconut and 1 bag of walnuts. One time I forgot the eggs accidentally, but it turned out great! Tasted the same! So now I don’t use the eggs and it still tastes great. Thanks for the yummy recipe!

wonderful! i accidently left out the butter and it was the perfect consistency to frost my cake with. would also recommend a little vanilla and a pinch of salt to add even better flavor. (i also used pecans instead of walnuts)

The frosting tasted delicious, but not very thick/creamy- although I’m not sure it was supposed to be? It would have helped to have suggestions for how long to cook it. I basically poured it onto the cake and it dribbled down the sides. Was that supposed to happen? Also, large quantity! I only used about half of it.

I used pecans and toted them with the coconut and then add extra non-tosted coconut. This was the best I have ever made

Delicious frosting. Tip of advice though, SLOWLY incorporate the corn starch into the mixture to avoid clumps and also, whisk the egg yolks in a separate bowl before adding to mixture. The first time I made this I had chunks of egg in the mixture and had to start over.

This is my go-to recipe for german chocolate cake frosting … so unbelievably good! My husband’s all time favorite. The eggs must be tempered or you will have cooked egg in your frosting. I get the half & half, butter, sugar & cornstarch to a near boil then take out a small amount to temper with the yolks. Slowly add the whipped egg yolks into it, then slowly add all back into the pan – be sure to stir constantly with a whisk while pouring into pan. You must bring it all to a full boil to get the mixture to a thick custard like consistency. Then add the coconut & nuts. I do add about 1-1/2 cups of coconut to get a thicker frosting like consistency. SO GOOD!!!!

Tasted good but subsistancy was too loose, The melted butter seemed to appear as frosting cooled.

VERY disappointed. Very bland, and not at all what I have ever had on a German chocolate cake. This took more work, more expensive ingredients, and was far inferior to the regular brown sugar recipe. This is NOT a “keeper”.

Creamy and delicious. I made Chocolate Wacky Cake VIII from this site and wanted to splurged by frosting it with a German chocolate cake frosting because I love coconut and pecans and was happy when I found this one because it doesn’t use canned products which sometimes leave behind that “canned” taste. This frosting wasn’t sickening sweet and the half and half (by the way I used fat-free and doubled the cornstarch just to make sure it would be thick enough) made it wonderful … the fresh cream blended well with the other ingredients. At first I didn’t think it would set up enough but it did. My version did not make a thick sticky frosting like other cake frostings but I spread it out over a single layer cake and refridgerated it and it set up well. I substituted pecans for the walnuts and used both more nuts and coconut just because with an added tsp. of vanilla.

This was wonderful. My husband requested German Chocolate Cake for his birthday and we thought it was perfect. I did add 1 tsp. of vanilla flavoring and substitued 3/4 pecans for the walnuts(because I have lots of pecans). My family loved it!

Excellent and easy. But I did wait to add the butter and 1 tsp. of vanilla after it has boiled for 2 minutes..Also get a difuser ( your pan can sit on it instead of using a double boiler) and it won’t scorch or leave you with pieces of egg yolk.

This is WONDERFUL! I did not have half and half, so deceided to try it with regular milk. I used a heaping tabelspoon full of corn starch, just in case. It turned out fine. Thanks for sharing. Will use again.

I don’t know what I did wrong, but my eye yolks were visible against the soft white of the frosting making me wonder, why the heck do we need to use egg yolks???? I did add vanilla to try to cover up the yellow. Taste was good.