• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Clover Lane
  • Home
  • About Clover Lane
    • Legal Disclaimer
  • DIY
  • Home Decor
  • Recipe Box
    • Appetizers
    • Dessert
    • Drinks
    • Entrees
    • Sauces and Dressings
    • Side Dishes
  • Welcome to Clover Lane All Things DIY and Home

Home » Thick Caramel German Chocolate Frosting

Thick Caramel German Chocolate Frosting

October 4, 2016 by Sadie 4 Comments

There's something about a caramel goodness with coconut and pecans that will make your mouth water. My moms German Chocolate Frosting will get you every time! It's a super easy recipe and will make any amazing cake THAT much better (I totally use it with a boxed cake mix cake too... ?? don't tell Sadie!)
how to make german chocolate frosting thicker
German Chocolate Frosting
1 cup sugar
3 egg yolks
1 cup evaporated milk
2 cubes butter (16 Tablespoons)
1 tsp. vanilla
1 1/2 cups coconut
1 cup pecans, chopped

​Instructions: Combine sugar and egg yolks (this will eliminate your eggs curdling). Next add the milk and turn your heat on to low/medium. Next add butter. Add vanilla. Cook over low to medium heat, stirring constantly until thickened, about 12- 15 minutes, When your mixture starts to simmer start your time. Add coconut and pecans. Beat until thick enough to spread.
​

Step-by-step
​
Combine sugar and egg yolks in a saucepan. I like to whisk them together so the yolks are incorporated together. This will help prevent the yolks from "curdling"
Picture

Picture

Add the milk and turn your heat on to low/medium.
Picture

Add butter, and vanilla.

Picture

Continue cooking, stirring constantly until thickened. This should take 12-15 minutes on low to medium heat. ​When your mixture starts to simmer start your time.
Picture

Stir in coconut and pecans.
Picture

Picture

As frosting cools it will thicken up a bit more. Spread on your German chocolate.....
or eat with a spoon!
Picture

Pin the image below!
Our favorite chocolate cake recipe is this thick old fashioned caramel german chocolate frosting. So good and easy to make!

More posts to check out........
Picture

Picture

Picture

Filed Under: Dessert, Recipe Box, Sauces and Dressings

Pages

  • About Clover Lane
  • ALL THINGS HOME
  • Legal Disclaimer
  • Privacy Policy
  • Recipe Box
  • Welcome to Clover Lane All Things DIY and Home
  • Welcome to Clover Lane...we're happy you stopped by!

Reader Interactions

Comments

  1. Jean

    September 03, 2020 at 1:44 am

    Do the eggs cook when you heat it?

    Reply
    • Cassie Goodman

      September 03, 2020 at 2:46 am

      The egg yolks will not curdle or scramble if that is what you’re asking? To prevent that, we recommend you mix the sugar and the egg yolks together before turning on the heat (which is low-medium heat). Good luck! It’s such a yummy frosting!

      Reply
  2. Janice Degan

    February 01, 2022 at 6:01 pm

    This recipe is perfect. Right before making this one, I had another one with "scrambled eggs" resulting! Never had that happen when cooking before - LOL. This is for a birthday guest, so I had to make another but not sure how to avoid the scrambled mess. I saw your recipe, tried it, and it was perfect! Mixing the yolks with sugar was the magic move. Thanks a bunch!

    Reply
    • Cassie Goodman

      February 09, 2022 at 2:06 am

      Janice! Thank you for your kind words! I came up with the sugar/egg idea after I turned my first batch to scrambled eggs! So happy you loved the recipe!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Us

Welcome to Clover Lane! We are Cassie and Sadie-- A sister DIY duo with serious "go get 'em" personalities. We take boring rooms and make them not-so-boring by knocking down walls and getting stuff done!! Oh, and we LIVE to eat.

Footer

Copyright © 2025 Clover Lane on the Foodie Pro Theme