American · Dessert · 80 min
德式巧克力蛋糕糖霜（椰蓉碧根果）
The signature topping for German chocolate cake: a golden, caramel-like custard loaded with sweetened coconut and toasted pecans. Egg yolks and evaporated milk are cooked slowly with butter and sugar until thick and butterscotch-hued, so the frosting sets up spoonable and glossy instead of grainy. Whisking the yolks into the cold milk before any heat touches the pan is the trick that keeps it silky, never scrambled.
dessertamericanfrosting
