GERMAN BUTTERCREAM
This German buttercream frosting is super silky and buttery. It's pleasantly sweet, but not overly sweet like some American buttercreams can be. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- For pastry cream, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. For buttercream, in a bowl cream butter until fluffy, about 5 minutes. Gradually beat in cooled pastry cream. If desired, beat in confectioners' sugar and additional vanilla extract until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.
Nutrition Facts : Calories 51 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 36mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
GERMAN CHOCOLATE CAKE FROSTING
Coconut Pecan Frosting for German Chocolate Cake.
Provided by Denise
Categories Desserts Frostings and Icings Chocolate
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 25.8 g, Cholesterol 77.6 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 107.3 mg, Sugar 23.4 g
GERMAN CHOCOLATE CAKE FROSTING II
German chocolate cake frosting that is cooked on top of the stove and put on warm cake while frosting is warm.
Provided by Carol B
Categories Desserts Frostings and Icings Chocolate
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 23.5 g, Cholesterol 57.3 mg, Fat 18.4 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 129.5 mg, Sugar 21.5 g
GRAMMY'S OATMEAL SPICE CAKE
Growing up, this was my favorite cake. It is my grandmother, Zelda's recipe. I LOVE the frosting. It's basically the same type of frosting you'd use on a German chocolate cake. The cake is moist and dense--almost on the verge of being a sweet bread. The frosting, well, I can eat it with a spoon and be happy.
Provided by Torrey Moseley
Categories Cakes
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 dF.
- 2. In bowl, pour boiling water over oats, butter, brown and white sugar. Stir well. Let cool.
- 3. In separate bowl, whisk together remaining dry ingredients (flour, baking soda, salt, cinnamon). NOTE** For high altitude (above 3500 ft) add 2 additional tsp. flour.
- 4. When oatmeal mixture is cool, add eggs and dry ingredients. Stir well.
- 5. Pour batter into prepared 9 x 13 pan or round cake pans. Bake at 350 dF for about 30-50 minutes (depending on pan) or until toothpick inserted in center comes out clean.
- 6. Let cake cool and frost with German-Style Frosting.
- 7. For Frosting: 1. Combine milk, brown sugar and butter in heavy pan. 2. Bring to good, rolling boil then remove from heat. 3. Stir in coconut and chopped nuts. Spread on cake while frosting is still warm, otherwise it will set up to the point you can't spread it.
GRAMMY'S GERMAN-STYLE FROSTING
This is a decadent, buttery, chewy, crunchy absolutely YUMMY frosting. I used to eat it by the spoonful straight out of the pan (I'm serious). It's basically the same type of frosting you would see on a German chocolate cake.My grandmother always frosted her oatmeal spice cake with it.
Provided by Torrey Moseley
Categories Other Desserts
Time 25m
Number Of Ingredients 5
Steps:
- 1. Spread half the coconut on a cookie sheet and bake in 400 degree oven until golden brown (only takes a few minutes).
- 2. Combine milk, brown sugar and butter in heavy pan.
- 3. Bring to good, rolling boil then remove from heat.
- 4. Stir in toasted and raw coconut and chopped nuts. Spread on cake while frosting is still warm (otherwise it sets up to the point you can't spread it).
More about "grammys german style frosting recipes"
GERMAN CHOCOLATE FROSTING RECIPE
From dessertswithstephanie.com
GERMAN BUTTERCREAM FROSTING RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GERMAN CHOCOLATE CAKE FROSTING - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
HOMEMADE GERMAN CHOCOLATE CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BEST ALTERNATIVE FROSTING FOR GERMAN CHOCOLATE CAKE - RECIPES.NET
From recipes.net
GERMAN CHOCOLATE FROSTING | IMPERIAL SUGAR
From imperialsugar.com
GERMAN CHOCOLATE CAKE FROSTING (COCONUT PECAN FROSTING)
From cakewhiz.com
GERMAN BUTTERCREAM RECIPE: HOW TO MAKE GERMAN BUTTERCREAM
From masterclass.com
GERMAN CHOCOLATE CAKE FROSTING - HOUSE OF NASH EATS
From houseofnasheats.com
THE BEST GERMAN CHOCOLATE CAKE FROSTING - TWO SISTERS
From twosisterscrafting.com
GERMAN BUTTERCREAM RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
GERMAN CHOCOLATE BUTTERCREAM - ALL TASTES GERMAN
From alltastesgerman.com
CHOCOLATE GERMAN BUTTERCREAM - HANIELA'S | RECIPES, COOKIE
From hanielas.com
GERMAN CHOCOLATE FROSTING - FROM MICHIGAN TO THE TABLE
From frommichigantothetable.com
FOOLPROOF GERMAN CHOCOLATE FROSTING - THE ANTHONY KITCHEN
From theanthonykitchen.com
DAIRY-FREE COCONUT PECAN FROSTING RECIPE
From godairyfree.org
GERMAN CHOCOLATE CAKE ICING RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
CARNATION® | GERMAN CHOCOLATE CAKE
From carnationmilk.ca
You'll also love