The Best Small Batch German Chocolate Cake Frosting Recipe: Creamy Coconut Pecan Perfection (No Evaporated Milk Needed!)

Are you searching for a delectable coconut pecan frosting recipe that yields just the right amount, leaving no irritating leftovers? Your quest ends here! This incredible Small Batch German Chocolate Cake Frosting is crafted without evaporated milk, offering a clever, convenient solution for your baking needs. It makes the perfect amount to beautifully frost one 6-inch cake, ensuring every bite is fresh and nothing goes to waste.

My affection for German chocolate desserts runs deep – “love” might even be an understatement. There’s something truly irresistible about the rich chocolate paired with that iconic, textured coconut pecan topping. As I meticulously organized my collection of recipes, a recurring theme emerged: I consistently found myself returning to and repeating the same small batch German chocolate frosting recipe.

Instead of constantly reiterating instructions or scattering answers to common questions across various posts, I decided it was time this beloved recipe earned its own dedicated space. It’s now a proud part of my mini-series on small batch frostings, making it easier than ever for you to find and create this dreamy topping.

For those unfamiliar, German chocolate frosting is a uniquely thick, indulgently creamy, and incredibly flavorful coconut pecan concoction. While its most classic application is generously slathered over a German chocolate cake, its versatility knows no bounds. I’ve personally experimented with it as a delightful filling for sandwich cookies, adding an unexpected twist to a classic treat.

Many traditional recipes for this frosting call for canned evaporated milk. While effective, this can be quite bothersome for small batch baking. What do you do with the unused portion of the can? It often languishes in the back of the fridge, only to be forgotten and eventually discarded. This common kitchen dilemma is precisely what inspired a crucial innovation in my recipe.

My approach is distinctly different—and dare I say, superior! I’ve ingeniously discovered a simple substitution that eliminates the need for evaporated milk altogether, relying instead on an easy-to-find pantry (or rather, refrigerator) ingredient. This small change makes a big difference, especially for those who bake in smaller quantities.

I’m confident that you likely already have this versatile ingredient tucked away in your fridge. But even if you don’t, it’s readily available at any grocery store, and any leftovers you might have after making this frosting are easily used up in other delicious ways. Say goodbye to wasted evaporated milk and hello to perfect, no-fuss frosting!

Before we dive into the creation process, let’s clarify exactly what German chocolate frosting is. Despite its misleading name, this iconic frosting has no direct ties to Germany. Its name actually originates from an American baker named Samuel German, who developed a type of dark baking chocolate for the Baker’s Chocolate Company back in the 19th century. The cake, and subsequently the frosting, takes its name from this specific type of chocolate, not from German cuisine. I’ll delve more deeply into this fascinating history when I share the accompanying German chocolate cake recipe in a future post.

Unlike light, airy buttercream frostings that are often piped with intricate designs, German chocolate frosting boasts a dense, satisfying chewiness. Its texture is designed for spreading, not piping. You’ll typically use an offset spatula to generously apply it to your cake or cupcakes, creating a rustic yet elegant finish that highlights its rich, textured consistency.

Achieving this distinctive thick, spreadable texture is key. Instead of incorporating powdered sugar, as is common with many frostings, German chocolate frosting thickens through a careful cooking process. It involves gently boiling together a harmonious blend of heavy cream, granulated sugar, butter, and a single egg yolk. This mixture is cooked until it reaches a rich, custardy consistency, then cooled to perfection, becoming beautifully spreadable.

Since this recipe calls for only an egg yolk, you might find yourself with leftover egg whites. Don’t let them go to waste! Here are some fantastic recipes to use up leftover egg whites, from meringues to soufflés, ensuring every part of your ingredients is put to good use.

Patience is a virtue when making this frosting, as it will naturally take about an hour to cool and achieve its ideal thick, spreadable consistency at room temperature. However, if you find yourself short on time and eager to frost your cake, there are a couple of clever tricks to significantly speed up the cooling process without compromising the frosting’s quality.

The most effective method involves increasing the surface area for heat dispersion. Simply spread the warm frosting into a thin, even layer onto a clean, small cookie sheet or a large plate. This allows the heat to escape much more rapidly than if it were left in a deep saucepan or bowl, dramatically cutting down the cooling time.

Once spread, you have two options: either refrigerate the frosting for about 30 minutes, or for an even quicker chill, place it in the freezer for approximately 15 minutes. Be vigilant, though! Avoid leaving it in the freezer for too long, as it can become too firm or even partially freeze, which would then require additional thawing time before it’s usable.

Should your frosting become too cold and stiff to spread easily after chilling, don’t fret. Just let it sit out at room temperature for about 10-15 minutes. It should soften sufficiently to be workable again. Attempting to spread overly cold, firm frosting can be disastrous for your cake, potentially tearing delicate crumbs or creating an uneven application. A little patience at this stage ensures a smooth, flawless finish.

As previously mentioned, German chocolate frosting is traditionally prepared with canned evaporated milk. This ingredient, while functional, isn’t a staple in my pantry, and I suspect many home bakers share this sentiment. The inconvenience of opening a whole can for just a small portion of a recipe often leads to waste. This is precisely why I dedicated time to perfecting a luscious coconut pecan frosting recipe that proudly stands tall without the need for evaporated milk.

The secret to this innovative substitute is surprisingly simple: heavy whipping cream. This readily available dairy product works wonders in achieving the desired creamy, rich texture of classic German chocolate frosting.

To understand why heavy cream works so well, let’s briefly consider what evaporated milk is. It’s essentially cow’s milk from which about 60% of the water content has been removed through a boiling process, hence the name “evaporated.” This concentration results in a milk that is significantly thicker and richer than regular dairy milk, offering a unique body to cooked frostings.

While heavy cream isn’t chemically identical to evaporated milk, its high fat content and inherent richness mimic the desirable qualities evaporated milk brings to the frosting. When cooked down with sugar, butter, and egg yolk, heavy cream contributes to a thick, custardy base that perfectly cradles the coconut and pecans. The end result is a decadent, spreadable frosting that’s every bit as creamy and satisfying as its traditional counterpart.

Concerned about what to do with the remainder of your heavy cream carton? Worry not! Heavy cream is a fantastic ingredient with a myriad of culinary uses. Explore these delicious recipes using leftover heavy cream, from savory sauces to luscious desserts, ensuring zero waste.

The most significant advantage of embracing a “small batch” frosting recipe is elegantly simple: absolutely no leftovers. If you’re anything like me, you understand the frustration of having a container of leftover frosting taking up precious fridge space, only to be rediscovered weeks later, past its prime, and destined for the bin. This recipe is meticulously scaled to provide just the right amount, eliminating food waste and ensuring fresh indulgence every time.

The exact yield of this small batch German chocolate frosting recipe will vary slightly depending on your intended application and how generously you apply it:

• If you’re frosting cupcakes using an offset spatula for a classic swirl, you’ll find this recipe is sufficient for approximately one dozen standard-sized cupcakes. The spreading method typically uses less frosting per cupcake compared to piping.
• For a 6-inch cake, this batch is perfectly sized to cover the entire top and sides, with perhaps a spoonful or two left over. The final amount will, of course, depend on your preferred thickness of the frosting layer.
• If you’re working with an 8-inch cake, this recipe will still adequately cover the top surface. Depending on how thick you like your frosting, you might have a very small amount remaining, or it could be just enough.
• When frosting a small two-layer cake, this recipe is ideal for filling the middle layer generously and then frosting the entire top surface, creating a balanced and delicious dessert.

Cake Recipes For Your Small Batch Frosting

While I admit to enjoying a spoonful of this luscious frosting straight from the bowl, the true magic happens when it’s paired with a perfectly baked cake. If you’re embracing the small batch philosophy, chances are you’re also in need of cake recipes designed for smaller servings. That’s precisely why I’ve curated comprehensive guides like my collection of 6 Inch Cake Recipes and my delightful Small Batch Cupcake Recipes. These resources are tailored for baking for one, two, or a small gathering, minimizing waste and maximizing enjoyment.

This German chocolate frosting, with its signature coconut and pecan blend, finds its ideal partner in my dedicated small German chocolate cake recipe. The flavors are simply a match made in heaven.

Craving cupcakes? My Small Batch Chocolate Cupcakes recipe provides the perfect base. For an authentic German chocolate cupcake experience, simply substitute German baking chocolate for the semisweet chocolate called for in the recipe.

More German Chocolate Recipes to Explore

If you’re a devoted fan of the distinctive flavor profile of German chocolate, you’re in for a treat! This unique combination of chocolate, coconut, and pecans lends itself beautifully to a variety of desserts beyond the classic cake. Dive into these other delightful German chocolate-inspired creations:

• Mini German Chocolate Cake: A perfect individual serving of this beloved classic.
• German Chocolate Cheesecake: Rich and creamy cheesecake with the iconic coconut pecan topping.
• German Chocolate Pecan Pie: A southern classic gets a German chocolate twist.
• German Chocolate Ice Cream: All the flavors of the cake, churned into a cold, creamy treat.
• German Chocolate Cookies: Chewy cookies filled with that familiar, irresistible frosting.
• German Chocolate Cheese Ball: A sweet, shareable dip for parties or gatherings.

And for those who love to experiment with various sweet toppings, be sure to explore my comprehensive small batch frosting recipes guide. You’ll find a delightful array of options to complement any small-scale baking project!

Small Batch German Chocolate Cake Frosting

Yield:
1 cup

Prep Time:
15 minutes

Cook Time:
5 minutes

Chill Time:
1 hour

Total Time:
1 hour 20 minutes

Looking for the best coconut pecan frosting recipe without leftovers? Look no further than this Small Batch German Chocolate Cake Frosting made without evaporated milk!

Ingredients

• 1/3 cup granulated sugar
• 1/3 cup heavy whipping cream, room temperature
• 1 egg yolk, room temperature
• 2 tablespoons unsalted butter, softened and cut into 2 pieces
• 1/8 teaspoon salt
• 1/2 cup sweetened coconut flakes
• 1/3 cup chopped pecans, toasted
• 1/8 teaspoon vanilla extract

Instructions

1. In a medium saucepan, whisk together the sugar, cream, egg yolk, butter, and salt. Bring to a boil over medium heat, stirring constantly as the butter melts.
2. Once boiling, cook until the mixture thickens, about 1-2 minutes.
3. Remove from the heat and stir in pecans, coconut, and vanilla. Cool for 1 hour or until cool and spreadable.
4. To speed up the cooling process: Spread the frosting in a thin layer onto a small cookie sheet or plate. Refrigerate for 30 minutes or freeze for 15 minutes or until cool and spreadable.

Notes

• Use this frosting on my Small German Chocolate Cake and Small Batch Chocolate Cupcakes.
• Enjoyed this recipe? Check out my full list of Small Batch Frosting Recipes, including chocolate, strawberry, and more.
• Need cake ideas? Check out my full list of Small Cake Recipes and Small Batch Cupcake Recipes.
• Want more? Check out my other German Chocolate recipes.

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