Frosting Recipes

Traditional southern pecan pralines get their toasty sweetness from chopped pecans and brown sugar.  This classic candy was originally made by hand in a copper kettle.  The best pralines balance the taste of brown sugar and milk fat, along with a chewy and sometimes tooth-pulling crunch. Its vanilla and caramel undertones make this a much-loved treat.

We went searching for a pecan praline frosting recipe, one that is like a traditional praline, just in frosting form for cakes or cupcakes.  This recipe from Recipezaar is the best example of how this a favorite southern confection becomes the perfect frosting for a chocolate fudge cake. A bourbon glaze or whipped cream would be a nice compliment, as would a garnish of a pecan praline.

Pecan Praline Frosting Recipe

1/4 cup butter

1 cup brown sugar, firmly packed

1/3 cup whipping cream

1 cup confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped pecans, toasted

• Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
• Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
• Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
• Pour immediately over the cake.

(Do yourself a favor and don’t look at the nutrition facts for this recipe).

Full cake recipe for the accompanying New Orleans Double Chocolate Fudge Cake found here.

We think the frosting is the most important part of any cake or cupcake, but this goes double for German Chocolate Cake (which isn’t German, by the way).  We love the nutty flavors and textures this frosting adds to the cake.

Try to get pecans and shredded coconut that’s as fresh as possible.  (Not the stuff that’s been in the pantry since last year’s baking).  You may also want to toast the pecans and coconut lightly before adding to the mixture.

Here’s the fabulous frosting recipe.  The cake recipe and more is after the jump.

Coconut-Pecan Frosting

Combine 1-1/2 cups (12 fl. oz.) evaporated milk, 1-1/2 cups sugar, 4 slightly beaten egg yolks, 3/4 cup butter or margarine and 1-1/2 tsp. vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 2 cups shredded coconut and 1-1/2 cups chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups.

Sweet German chocolate cake deliciously moist