Best 3 German Chocolate Cake Icing Recipes
Indulge in the delectable German Chocolate Cake Icing, a symphony of rich, decadent flavors that will elevate your cakes and desserts to new heights. This classic frosting combines the irresistible taste of chocolate, coconut, and pecans, creating a luscious experience in every bite. Whether you prefer a traditional boiled icing or a simple no-cook version, this article offers two foolproof recipes to satisfy your cravings. The detailed instructions and helpful tips ensure that you can replicate this iconic frosting with ease, transforming your cakes, cupcakes, and cookies into culinary masterpieces. Get ready to embark on a delightful journey of flavors with the German Chocolate Cake Icing, a true delight for chocolate and coconut enthusiasts.
Check out the recipes below so you can choose the best recipe for yourself!
EASY GERMAN CHOCOLATE CAKE ICING
This is a very quick, easy icing recipe for German chocolate cake. It's the best and quickest. My grandmother passes it to my mom, my mom to me, and me to you. You can substitute walnuts for pecans, if desired.
Provided by BESTHEN
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Melt butter in a large saucepan over medium-high heat. Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer. Cook, stirring constantly, until thick and bubbling, about 3 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 29 g, Cholesterol 21.1 mg, Fat 16.7 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 7.2 g, Sodium 83.1 mg, Sugar 26.9 g
GERMAN CHOCOLATE CAKE ICING
I created this icing while searching for a German chocolate icing that did not include evaporated milk or eggs. I find this recipe has more of a caramel flavor that the traditional recipes. Yummy!
Provided by Cindi L
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- 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 187.1 calories, Carbohydrate 14.5 g, Cholesterol 21.1 mg, Fat 14.7 g, Fiber 1.5 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 64.9 mg, Sugar 12.9 g
ICING IN THE CAKE GERMAN CHOCOLATE POUND CAKE
I got this recipe from our local band foundation cookbook. One of my coworkers told me she had it before and how good it was. I made this and took it to a family get together and everyone wanted the recipe.
Provided by melinda simpson
Categories Chocolate
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350*. Grease and flour a 12 cup tube pan or bundt pan. Mix all ingredients (including the icing) in mixer at medium speed for 2 minutes. Pour into prepared pan and bake 55-60 minutes. Remove from oven to wire rack and allow to cool 10 minutes. Invert onto serving plate and dust with powdered sugar.
- 2. This makes a large cake so be sure to use the large 12 cup pan. Very moist and delicious.
Tips:
- To make the perfect German Chocolate Cake Icing, it's important to use high-quality ingredients. Use real butter and cream cheese, not margarine or spreadable cheese.
- Make sure the butter and cream cheese are at room temperature before you start mixing. This will help them cream together smoothly and avoid lumps.
- Don't overbeat the icing. Overbeating can cause the icing to become stiff and grainy.
- If the icing is too thick, you can thin it out with a little milk or cream.
- If the icing is too thin, you can thicken it up by adding a little powdered sugar.
- For a richer flavor, you can add a teaspoon of vanilla extract or rum extract to the icing.
- If you want a chocolate icing with a deeper flavor, you can use dark chocolate instead of semisweet chocolate.
- For a nutty flavor, you can add a handful of chopped walnuts or pecans to the icing.
- You can use German Chocolate Cake Icing to frost cakes, cupcakes, or brownies.
- Leftover icing can be stored in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
German Chocolate Cake Icing is a delicious and versatile frosting that can be used to top a variety of desserts. It's easy to make and can be customized to your own taste preferences. Whether you're a fan of classic chocolate icing or you're looking for something a little different, German Chocolate Cake Icing is sure to please.
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