German Chocolate Cake Icing Recipe - These Old Cookbooks (2024)

FAQs

What is the frosting on German chocolate cake made of? ›

3. Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.

If your frosting isn't thickening, there are a few possible reasons: insufficient mixing, incorrect ingredient ratios or having too much liquid are the most common. You can try gradually adding thickening agents like cornstarch or powdered sugar as a last resort.

German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.

The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting.

Regardless of who calls it what, German Buttercream is a combination pastry cream plus butter. Ultimately, what you need to know is this frosting is a two-part process of making the pastry cream, then whipping it with butter.

If you are making a chocolate frosting, adding more cocoa powder is a great option for thickening it. The technique is basically the same as if you were thickening with powdered sugar, but you want to use a smaller quantity of cocoa powder than icing sugar. Try adding just 1 to 2 teaspoon at a time.

Heavy cream Add about a ¼ cup (55 mL) of heavy whipping cream into your frosting mixture. Then, use a stand or hand mixer to whip the cream within the frosting, which may help improve the consistency.

The "German" in German chocolate cake is the work of an American man, not a European country. It is named after Sam German, who created the formula for a mild dark baking chocolate bar for Baker's Chocolate Company in 1852, which was later renamed Baker's German's Sweet Chocolate. Let's go back to June 13, 1957.

Hence the name German chocolate cake, right? However, the popular dessert isn't from Germany at all. Instead, it originated in the country that loves it the most: America.

What is the difference between Devil food cake and German chocolate cake? ›

A devil's-food cake is richer and darker, and has a strong cocoa flavor. German chocolate (a favorite here in south Texas) usually is a lighter-colored cake with a flavor of mild chocolate. True German chocolate cake has delicious pecan-coconut frosting, while the devil's food usually has a dark fudge frosting.

How do you make Duncan Hines frosting taste homemade? Whip the frosting with half a block of cream cheese and an extra cup of powdered sugar and a few drops of the appropriate flavoring extract. If you're using chocolate, add cocoa powder. If you want a richer buttery flavor add a few tablespoons of butter as well.

Whip it good.

Dump your canned frosting into a large mixing bowl with a hand mixer or into the bowl of an electric mixer and whip it up. Without even adding any other ingredients, this will aerate the frosting for a fluffier consistency.

Thicken it with powdered sugar: Need frosting that can be piped onto a cake? Thicken store-bought frosting by mixing in powdered sugar, 1 tablespoon at a time, until the desired consistency is reached. Whip it until fluffy: To make frosting fluffy, it needs to be aerated.

In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.

For American buttercream, you'd replace the pudding with a base made from a ton of powdered sugar and a splash of cream, and for the German buttercream you'd replace the pudding with a basic custard made with egg yolks and milk.

Amazon.com: Customer reviews: Duncan Hines Creamy Coconut Pecan Frosting, 15 oz.

Evaporated milk – This makes the frosting extra creamy. You can use whole milk in place of the evaporated milk, however you will need to refrigerate the frosting if you are not eating it immediately.