German Chocolate Cake Icing Recipe - These Old Cookbooks (2024)

FAQs

What is the frosting on German chocolate cake made of? ›

3. Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.

If your frosting isn't thickening, there are a few possible reasons: insufficient mixing, incorrect ingredient ratios or having too much liquid are the most common. You can try gradually adding thickening agents like cornstarch or powdered sugar as a last resort.

German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.

German Chocolate Cake will keep at room temperature (granted you are not in a particularly hot/humid climate) in an airtight container for up to three days. It may also be refrigerated (in an airtight container) for up to a week. German Chocolate Cake may be frozen, wrap well and freeze for up to several months.

If it is still runny you may have not cooked the base long enough for the eggs to set. It should have a pudding like consistency. Another tip is to set it in the fridge and the cold will help thicken the frosting.

German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.

Try thickening it with a bit of heavy whipping cream. You can add up to ¼ cup of heavy cream, depending on how much you need to thicken it. Then whip the frosting until it fluffs up.

The additional cream cheese will contribute to thickness and provide a creamier texture. Adjust the quantity based on your preference, balancing thickness and flavor. Add Butter:Introduce softened butter to the frosting.

As the fats from the cream cheese and butter cool, the frosting will change consistency and become much thicker. No extra powdered sugar required!

Hence the name German chocolate cake, right? However, the popular dessert isn't from Germany at all. Instead, it originated in the country that loves it the most: America.

Why does my German chocolate cake fall apart? ›

Too Little or Too Much Moisture

If your cake isn't moist enough, it can sink in the center. But too much moisture can also ruin a cake. This happens most often in humid climates, where extra moisture can collect naturally in ingredients like flour.

On June 3, 1957, a recipe for "German's Chocolate Cake" appeared as the "Recipe of the Day" in The Dallas Morning News. It was created by Mrs. George Clay, a homemaker from 3831 Academy Drive, Dallas, Texas. This recipe used the baking chocolate introduced 105 years prior and became quite popular.

German chocolate cake can be left at room temperature for several hours until you serve it, but any leftovers should be stored in the refrigerator for the best results.

If you keep it covered in the fridge, it should be good for about a week. If you keep it out in a container, I would toss it after day 4. You could always cut it into servings, store in airtight container or plastic wrap and freeze it. It will be as fresh as the day you stored it for a few months.

If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.

German Buttercream frosting uses butter and a rich, yet simple vanilla custard to create a silky, melt-in-your mouth frosting perfect for sheet cakes and cupcakes. Marta has 25 years of experience in the food service industry and has been developing recipes for 3 years.

Originating in the United States, it was named after English-American chocolate maker Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe.

For American buttercream, you'd replace the pudding with a base made from a ton of powdered sugar and a splash of cream, and for the German buttercream you'd replace the pudding with a basic custard made with egg yolks and milk.

It does get thicker as it cools. if you've already put the frosting on the cake, try refrigerating the cake in a covered cake carrier for a while. The cold will help to set and thicken the frosting a bit. Take it out about 15–20 minutes before you serve it to let it come to room temperature before serving.