Rating: 3.94 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

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!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

187 calories; protein 1.2g; carbohydrates 14.5g; fat 14.7g; cholesterol 21.1mg; sodium 64.9mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 5 stars
01/04/2016
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 9x13 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! Read More
(5)

Most helpful critical review

Rating: 2 stars
09/15/2016
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. Read More
(4)
16 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/03/2016
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 9x13 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! Read More
(5)
Rating: 2 stars
09/15/2016
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. Read More
(4)
Rating: 5 stars
07/14/2016
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! Read More
(4)
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Rating: 5 stars
04/03/2016
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. Read More
(1)
Rating: 5 stars
08/14/2016
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! Read More
Rating: 1 stars
02/17/2018
followed the instructions. As soon as I took it off the heat and added the coconut the butter separated. Read More
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Rating: 1 stars
09/15/2016
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 Read More
Rating: 5 stars
03/31/2020
Easy to make and great flavor. Read More
Rating: 5 stars
04/19/2021
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. Read More