Why would you want to thicken German chocolate cake frosting?
German chocolate cake is what a child wishing for his or her birthday. If you are a lover of chocolate, you can’t stand the savory flavor of the cake and barely resist grabbing a big bite if the cake is on your sight.
A common kind of this cake usually appears with coconut pecan frosting between the layers and on top of the cake, and beautiful chocolate frosting covering the exterior.
However, the frosting needs to be thick enough to hold the layers together and to create a stunning appearance for the cake but I know many people are struggling facing runny frosting.
Can you thicken German chocolate cake frosting?
Don’t let that fear diminish your motivation to make an incredible German chocolate cake, just find out the ways to thicken the runny frosting.
And you are not alone, we are here to help you to avoid that situation.
Tips to thicken German chocolate cake frosting
- Actually, to thicken the runny frosting, just make sure that you’ll make the frosting at least a couple of hours before the cake. It will give you time to correct the frosting while it’s hot, also chilling it in the room temperature or in a fridge can allow it to be thicker
- The coconut may add enough structure to the frosting so just adding cornstarch if after adding grated coconut, the frosting is still runny
- The filling can be best kept in the fridge for up to 3 days
- It’s better to add pecans to the frosting when it comes off the heat of removing from the fridge, if you add the nuts too soon to the filling, they will turn soggy
- Assemble the cake only when the cake layers are cool since warm cake will melt the frosting and make it thinner
- If you already put the frosting on the cake and the result on the filling is not as expected, try refrigerating the cake in a covered cake carrier for a while and take it out about 15-20 minutes before consuming
Things you’ll need
- A stove top
- A saucepan, a bowl
- A whisk
- Thickener such as cornstarch or confectioner’s sugar
- Frosting ingredients
How to thicken German chocolate cake frosting
- Combine the basic frosting ingredients and gradually bring them to a boil in the saucepan
- Wait for about 3 to 4 minutes for the frosting to turn golden (if the mixture is not thick enough, boil and stir the frosting another 1 to 2 minutes)
- Remove the frosting from the heat and stir in the coconut
- Add a small amount of cornstarch or confectioner’s sugar if the mixture remains runny
- Whisk it while the frosting is still hot, adding small pinches until the frosting begins to thicken. Too much can lead to graininess or an off taste, especially with cornstarch. Keep the total quantity to 1 tablespoon or less
- Turn the frosting into a mixing bowl and let the mixture cool completely
- Fold the toasted pecans into the cold frosting, and assemble the cake
