Frosting Recipes » Pecan Frosting

German Chocolate Frosting Recipe: Pecan Coconut Cake Icing

sarita — Wed, 20 Oct 2010 17:35:20 +0000

We of course 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 coconut pecan frosting adds to the cake. It’s made with evaporated milk which gives off a caramel scent as it cooks, and melds beautifully with the nuts.

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 icing mixture.

In the recipe, feel free to substitute 1 1/4 c light brown sugar for the 1 c. white sugar. Opinions differ as to whether the sides of the German chocolate cake should be frosted or left bare, showing each rich, filled layer. (We would most likely frost it, but appreciate the aesthetic). If you are making this cake frosting with more than 2 layers, we suggest increasing the recipe. Any leftovers would be great on cupcakes, or as an accompaniment to pancakes or french toast.

For the finished cake, we prefer a simple garnish of toasted pecan halves or shaved coconut. To really gild the lily, serve with a dollop of whipped cream on the side.

Here’s the fabulous German chocolate frosting recipe. Be sure to wait for the frosting to cool before spreading. The frosted cake will keep several days and can be refrigerated.

German Chocolate Cake Frosting Recipe

3 egg yolks
1 can (12 ounces) evaporated milk
1 c. sugar
1 tbsp. butter
1 1/2 c. flaked coconut
1 c. chopped pecans
1 tsp. vanilla

pinch of salt

Beat eggs, milk, sugar, and butter. Cook over medium heat for about 12 minutes, stirring until icing mixture thickens. Remove from heat; add coconut, pecans, vanilla and salt. Beat until cool and of spreading consistency. Frost between layers, top, and sides.

Pecan Praline Frosting Recipe: Pralines As Icing On the Cake

sarita — Tue, 12 Jan 2010 18:42:53 +0000

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 This classic candy was originally made by hand in a copper kettle.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 on chocolate devil’s food cake. (If you like this nutty icing recipe, you may also enjoy our Hazelnut Praline Frosting Recipe.)

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 or moist buttermilk cake. It would also taste wonderful on a coffee or espresso cake. An apple walnut cake or banana cake is also the perfect thing for the praline icing. A bourbon glaze or whipped cream would be a nice compliment, as would a garnish of a piece pecan brittle or some caramelized bananas. For a bit more spice, prepare a batch of spiced pecans which add a sweet and salty component.

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).

You’ll find the full cake recipe for the accompanying New Orleans Double Chocolate Fudge Cake found here.

Frosting Delight: German Chocolate Cake Frosting

sarita — Tue, 13 Oct 2009 20:54:02 +0000

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.

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