GERMAN CHOCOLATE FROSTING

By akselden

Ingredients

• l 1/2 sticks unsalted butter
• 12 oz. can evaporated milk
• 1 1/4 C. sugar
• 5 extra-large egg yolks, lightly beaten
• 1 tsp. pure almond extract
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 2 C. sweetened flaked coconut
• 1 C. sliced blanched almonds, toasted
• 1 C. chopped pecans

Details

Servings 14

Preparation

Step 1

1. Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, almond extract, vanilla extract, and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly with a wooden spoon. Lower the heat to low and simmer for about 5 minutes until the mixture thickens a little and coats the back of the spoon. Don't allow it to boil. If the mixture gets lumpy, turn off the heat and beat it vigorously with a whisk.

2. Off the heat, add the coconut, almonds, and pecans and allow to cool about 1 hour.

3. Frost the cupcakes with a dinner knife or metal spatula.