Go Back
German chocolate frosting served on cupcakes, brownies, cheesecake and banana bread

German Chocolate Frosting

Thick, gooey coconut-pecan custard frosting made on the stovetop with butter, brown sugar, evaporated milk, egg yolks, shredded coconut, and toasted pecans. Sets perfectly every time in 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
45 minutes
Total Time 1 hour 10 minutes
Servings: 5
Course: Dessert, Frosting
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter room temperature, cut into pieces
  • 1.25 cups light brown sugar packed
  • 12 oz evaporated milk 1 can — not sweetened condensed milk
  • 4 large egg yolks room temperature
  • 1.5 teaspoons vanilla extract pure, not imitation
  • 0.25 teaspoons salt
  • 2 cups sweetened shredded coconut use 3 cups for thicker frosting
  • 1.5 cups chopped pecans toasted at 350°F for 7–8 minutes

Equipment

  • 1 Medium saucepan heavy-bottomed preferred
  • 1 Large mixing bowl for whisking eggs and milk
  • 1 Whisk,
  • 1 wooden spoon or silicone spatula for constant stirring
  • 1 Digital Thermometer to check 195°F
  • 1 Baking sheet for toasting pecans
  • 1 Measuring cups and spoons
  • 1 Fine mesh sieve optional — for straining if eggs scramble

Method
 

  1. Toast the pecans. Spread 1½ cups of chopped pecans on a baking sheet in a single layer. Bake at 350°F (175°C) for 7 to 8 minutes, until golden brown and fragrant. Remove from the oven and let cool completely.
  2. Make the custard base. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir until dissolved, about 2 minutes. In a separate bowl, whisk the egg yolks and evaporated milk until smooth. Slowly pour into the saucepan, whisking constantly to prevent the eggs from curdling.
  3. Cook until thick. Stir constantly over medium heat for 10 to 12 minutes, until the mixture thickens enough to coat the back of a spoon and reaches 195°F (90°C). Do not walk away — constant stirring prevents scorching.
  4. Add the mix-ins. Remove the saucepan from heat. Stir in the vanilla extract, salt, shredded coconut, and toasted pecans until evenly distributed.
  5. Cool completely. Let the frosting cool at room temperature for 30 to 45 minutes, stirring occasionally. It will continue to thicken as it cools. Use once it reaches a spreadable consistency. Do not frost a warm cake.

Notes

• Toast the pecans before folding them in — raw pecans turn soft in the frosting.
• Use evaporated milk, not sweetened condensed milk. They are very different.
• The frosting thickens significantly as it cools. Don't panic if it looks thin at first.
• For crunchier pecans, fold them in right before frosting the cake, not during storage.
• Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
• This frosting is a custard, not a buttercream. It's thick, gooey, and meant to be spread, not piped.