Any good recipes for a coconut pecan frosting for German Chocolate cake that the frosting doesn't have eggs in it??? Can i leave the eggs out if i am using a recipe with sweetened condensed milk?
1 cup evaporated milk
1 cup sugar
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups flaked coconut
1 cup chopped pecans
In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
Add the coconut and pecans, beat until thick enough to spread.
*** YOU MAY NEED TO ADD MORE POWDERED SUGAR TO THICKEN ***
In case anyone is searching for this again, I found a really good version that I can hardly tell the difference on between it and my classic recipe with eggs. (And my classic recipe is everyone's FAVORITE, so that's saying something.) Also, I've had this recipe approved by the state for Cottage Foods Licensure because I let the mixture get to 220. Just thought I'd put it out there for those of you who are doing the same thing!
1/2 c salted butter
1 c evaporated milk
1 tsp vanilla extract
1/2 tsp cornstarch
1/2 c brown sugar
1/2 c white sugar
1 1/4 c flaked coconut, sweetened
3/4 c chopped pecans
- In a small bowl, combine 1 c evaporated milk, 1 tsp vanilla extract, and 1/2 tsp cornstarch. Set aside.
- Melt butter in pot and add sugars. Stir until combined. Immediately add milk mixture. Stir for 1 or 2 minutes until well combined and starting to boil. Heat, untouched, to 220F.
- Add pecans and coconut. Stir, boiling, for another minute or two. Pour out onto plate to cool. (If I leave it in the fridge for a little while, it's ready to frost soon!