Cooking & Baking

Kali

(55,008 posts) Sun Mar 8, 2015, 03:33 PM Mar 2015

I think I screwed up my coconut/pecan frosting.

Tried to make some homemade for a German Chocolate cake and I forgot to put the butter in until I had already cooked the egg/milk/sugar and put in the coconut and pecans.

I reheated it to melt the butter and try to get it the right texture but it is still awfully runny. Any ideas to thicken it? It IS still a bit warm and I am hoping it will thicken some more but it doesn't seem to be so far.

Maybe we will have to spoon it on the cake in bowls.

5 replies

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Highlight:

I think I screwed up my coconut/pecan frosting. (Original Post) Kali Mar 2015 OP

Add confectioner's sugar? PADemD Mar 2015 #1

This---also freeze the cake after frosting. nt msanthrope Mar 2015 #5

Maybe it's a branding problem. noamnety Mar 2015 #2

Good idea. elleng Mar 2015 #4

Try adding corn starch a little at a time locks Mar 2015 #3

PADemD

(4,482 posts)

1. Add confectioner's sugar?

Reply to Kali (Original post)

Sun Mar 8, 2015, 05:58 PM

Mar 2015

msanthrope

(37,549 posts)

5. This---also freeze the cake after frosting. nt

Reply to PADemD (Reply #1)

Mon Mar 9, 2015, 02:51 PM

Mar 2015

noamnety

(20,234 posts)

2. Maybe it's a branding problem.

Reply to Kali (Original post)

Sun Mar 8, 2015, 06:09 PM

Mar 2015

"German chocolate cake" won't work with frosting that runs off. But I like the idea of cake in a bowl with warmed frosting sauce poured over top. You just need a fancy official sounding name for it.

elleng

(130,909 posts)

4. Good idea.

Reply to noamnety (Reply #2)

Mon Mar 9, 2015, 01:08 AM

Mar 2015

I think I saw this kind of thing on the British Cake show recently.

locks

(2,012 posts)

3. Try adding corn starch a little at a time

Reply to Kali (Original post)

Sun Mar 8, 2015, 06:47 PM

Mar 2015

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