While looking for a German chocolate cake frosting without eggs or evaporated milk, I came up with this icing. Compared to other, more conventional recipes, I think this one has a stronger caramel flavor.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
Ingredients
- 1 cup brown sugar
- ½ cup milk, or more as needed
- ½ cup butter
- 1 cup flaked coconut, or more to taste
- ¼ cup chopped pecans, or more to taste
Instructions
- Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes.
- Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 10 g |
| Sodium | 65 mg |
| Sugars | 13 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I made this as a frosting for brownies. I liked that the caramel taste paired so well with the brownie. It was a little more thin than I would’ve liked, but I didn’t let the frosting cool completely (I was too impatient haha).
I prefer homemade frosting and this recipe is great! I made 1 + 1/2 of recipe cause my family wants plenty of frosting!
Followed suggestions with half n half to thin. Also a full cup (at least) of chopped nuts & 1 tsp vanilla extract. Perfect amount of frosting for a 9×13 cake, yummy too. PS. Also I did not have a candy thermometer at this house, so used author’s suggestion for about 25 minutes.
Came out perfectly! My first time ever making German chocolate cake icing. I used heavy whipping cream instead of milk, though. I very highly recommend having a digital thermometer on hand so you’ll know when to take this off the heat.
This was so delicious that I made extra and put it on top of a chocolate pie Made with chocolate pudding and it was to die for.
Easy to make and great flavor.
I used Half and Half instead of Milk and added 1 tsp. of vanilla. I had add extra half and half as it was too thick to spread and the butter seem to start to separate. I would not make this recipes again.
Didn’t make very much frosting; probably should double the recipe to make sure you have enough.
instead of using milk I used my favorite coffee creamer. i cannot say that I loved it( i do not german chocolate cake) but everyone that I have made it for loves it.
followed the instructions. As soon as I took it off the heat and added the coconut, the butter separated.
I followed the recipe but noticed there was no instruction for the temperature to heat the milk/sugar/butter mixture. I kept it at medium and although it had been boiling about 15 minutes, it still hadn’t reached 200 degrees so I turned up the heat to medium high. Once it reached about 220 it started to separate.Anyone have any suggestions?
Delicious! It seemed a bit runny, so I just added more coconut until it was the right thickness.
I am new at this and followed directions, but must have cooked it too long. Icing came out like candy and could not use it. JLJ
Tastes and spreads more like Carmel candy than frosting…definetly missing something. Wish I had tasted it prior to spreading it on my beautiful cake.
Very good and easy! This was great on a rich buttermilk chocoalte cake that I usually put cinnamon in with a chocolate pecan frosting. Decided to change it up and it was great. I used Kari’s suggestion about using 1/2 and 1/2 and adding vanilla at the end with the coconut and pecans. Thanks for this recipe! I’ll be using it again!
This stuff is AWESOME. Like others, I added a little vanilla after removing it from the heat. I didn’t have a candy thermometer so I just just cooked and frequently stirred for 15 minutes. Absolutely delicious!
Came out perfect. I only let it boil 5-6 minutes and the consistency is just right to frost with. I did use half and half in place of the milk and added a tsp. of vanilla.
Was looking for an easier frosting than the rich one I have made in the past. This fit the bill and was great for the 9×13 German Chocolate cake from box mix. I cooked about 15 min., stirring every 10-20 seconds, to be sure that it wouldn’t scorch on the bottom. Only changes – I added 1/2 tsp. vanilla after I removed it from the heat, stirred in about 1/4 cup extra coconut, to finish off my bag. I let it cool about 25 min., stirring once in a while, before frosting the cake. I’m sure I will make it again!