Buttercream icing for German chocolate cake

    30 min

    A creamy, soft icing for made with egg yolks, coconut and walnuts. Particulary good with a light chocolate cake.

    58 people made this

    Serves: 12 

    • 120ml double cream
    • 120ml milk
    • 115g butter
    • 200g caster sugar
    • 3 egg yolks
    • 1 tablespoon cornflour
    • 75g desiccated coconut
    • 60g chopped walnuts

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a medium saucepan combine the milk, cream, butter, sugar, egg yolks and cornflour. Bring to the boil over medium heat. Remove from the heat and stir in the coconut and walnuts. Cool to room temperature before icing cake.

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    Average global rating:

    Reviews in English (48)


    My boyfriend started eating this frosting with a spoon it was SO good. One word of advice, wisk the cornstarch in with the half/half first so there are no lumps later. I used Pecans and toasted both them and the coconut as others suggested, it was WONDERFUL!  -  29 Feb 2004  (Review from Allrecipes US | Canada)


    OH man..I could eat this frosting till I couldn't see straight anymore. I love german chocolate cake...(no one's is as good as my mema's) but the frosting makes up for that. Our regular recipe calls for either milk or evaporated milk I believe, but half and half is certainly a great substitute. Thanks so much Sierra.  -  06 Feb 2003  (Review from Allrecipes US | Canada)


    I have been looking for a good GC frosting -- this was it! I must admit, though, I used pecans, not walnuts. I'm fairly certain (??) that tradition would have you use pecans for a GC cake... besides, I am allergic to walnuts, so that never would have worked. It turned out great -- thanks!  -  18 Aug 2003  (Review from Allrecipes US | Canada)