German Chocolate Cupcake Frosting

Barefoot Contessa

German Chocolate Cupcake Frosting
German Chocolate Cupcake Frosting

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

Ingredients

  • 12

    tbsp (1 1/2 sticks) unsalted butter

  • 1

    12 oz. can evaporated milk

  • 1 1/4

    cups sugar

  • 5

    extra-large egg yolks, lightly beaten

  • 1

    tsp pure almond extract

  • 1

    tsp pure vanilla extract

  • 1/2

    tsp kosher salt

  • 2

    cups sweetened flaked coconut

  • 1

    cup sliced blanched almonds, toasted

  • 1

    cup chopped pecans

Directions

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

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