I need a German Chocolate cake Frosting recipe with Splenda?!
I am making a german chocolate cake next friday and I need a recipe for the frosting that substitutes Splenda for any sugar in the recipe!. Does anyone have any suggestions!?Www@FoodAQ@Com
Answers:
Well this is what I would do:
Frosting Ingredients
For this frosting recipe you will need:
1 cup evaporated milk
1/2 cup splenda
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup Baker's Angel Flake Coconut
1 cup chopped pecans (roasted)
Frosting Equipment
cutting board and knife for roasting pecans; see how to on step roasting pecans!.
measuring spoons
whisk and spoon (it helps to have both)
liquid measuring cups
pan
Stirring Frosting
Step One: Stirring Frosting
Mix the following ingredients on a stove set on medium heat for 12 minutes:
1 cup evaporated milk
1/2 cup splenda
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
Adding Coconut and Pecans
Step Two: Adding Coconut and Pecans
Once you are done stirring in the above ingredients add the coconut and roasted pecans!. Once it is mixed in it should look like the picture to the left!.
Step Three: Cooling Frosting
Cool the frosting until it is firm and easy to spread!.
Frosting layer
Step Four: Spreading on Frosting
To frost the cake divide the frosting into three separate, but equal parts!. If you made a double batch make sure you divide your frosting in half before doing this!. Then pour one of the thirds onto the first layer, or as much as needed to frost the top so that the top is completely covered!.
Step Five: Putting on next Layer
To add other layers carefully slide them onto the last frosted one!.
Adding more Frosting
Step Six: Putting on More Frosting
Repeat with next two layers!.
Step Seven: Frosting Sides
Unlike some cakes this one does not need instructions on how to frost the sides!. All I can say is just slap it on and make it stick!. It does not need to be perfectly smooth!. Refrigerate the cake for some time after frosting to keep the frosting from sliding off!. After this, you shouldn't have to refrigerate it!.Www@FoodAQ@Com
Frosting Ingredients
For this frosting recipe you will need:
1 cup evaporated milk
1/2 cup splenda
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup Baker's Angel Flake Coconut
1 cup chopped pecans (roasted)
Frosting Equipment
cutting board and knife for roasting pecans; see how to on step roasting pecans!.
measuring spoons
whisk and spoon (it helps to have both)
liquid measuring cups
pan
Stirring Frosting
Step One: Stirring Frosting
Mix the following ingredients on a stove set on medium heat for 12 minutes:
1 cup evaporated milk
1/2 cup splenda
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
Adding Coconut and Pecans
Step Two: Adding Coconut and Pecans
Once you are done stirring in the above ingredients add the coconut and roasted pecans!. Once it is mixed in it should look like the picture to the left!.
Step Three: Cooling Frosting
Cool the frosting until it is firm and easy to spread!.
Frosting layer
Step Four: Spreading on Frosting
To frost the cake divide the frosting into three separate, but equal parts!. If you made a double batch make sure you divide your frosting in half before doing this!. Then pour one of the thirds onto the first layer, or as much as needed to frost the top so that the top is completely covered!.
Step Five: Putting on next Layer
To add other layers carefully slide them onto the last frosted one!.
Adding more Frosting
Step Six: Putting on More Frosting
Repeat with next two layers!.
Step Seven: Frosting Sides
Unlike some cakes this one does not need instructions on how to frost the sides!. All I can say is just slap it on and make it stick!. It does not need to be perfectly smooth!. Refrigerate the cake for some time after frosting to keep the frosting from sliding off!. After this, you shouldn't have to refrigerate it!.Www@FoodAQ@Com
Hope this helps!!!
Reduced Sugar FROSTING / Coconut Pecan {German Chocolate Cake}
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1 cup evaporated milk, Skim Low-fat 3 egg yolks
2 teaspoons vanilla extract
1 1/3 cups coconut flakes
1 cup pecans
1 stick margarine
1/2 cup SPLENDA Sugar Blend
1/3 cup SPLENDA Sugar Substitute
1 tablespoon honey
*************************************
1!. In a saucepan COMBINE: Evaporated Milk, SPLENDA, Egg Yolks, Margarine, Honey, & Vanilla!. Stir & Cook (medium heat) until thickened (about 12 minutes)!.
2!. ADD Coconut Flakes & Pecans
3!. Beat until thick enough to spread!. (Approx!. 2 2/3 cups)
4!. Spread quickly {Frosting will get drier & sticky)Www@FoodAQ@Com
Reduced Sugar FROSTING / Coconut Pecan {German Chocolate Cake}
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1 cup evaporated milk, Skim Low-fat 3 egg yolks
2 teaspoons vanilla extract
1 1/3 cups coconut flakes
1 cup pecans
1 stick margarine
1/2 cup SPLENDA Sugar Blend
1/3 cup SPLENDA Sugar Substitute
1 tablespoon honey
*************************************
1!. In a saucepan COMBINE: Evaporated Milk, SPLENDA, Egg Yolks, Margarine, Honey, & Vanilla!. Stir & Cook (medium heat) until thickened (about 12 minutes)!.
2!. ADD Coconut Flakes & Pecans
3!. Beat until thick enough to spread!. (Approx!. 2 2/3 cups)
4!. Spread quickly {Frosting will get drier & sticky)Www@FoodAQ@Com
I traded Splenda for sugar!. Frosting still turns out pretty good!. Easiest to spread when cold, otherwise too runny!. Used several times!
German Chocolate Cake Frosting
1 cup evaporated milk
1 cup white sugar (or 1cup Splenda)
3 egg yolk, beaten with 1 teaspoon water (or 1/2 cup egg substitute)
1/2 cup margarine
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla!. Cook over low heat, stirring constantly, until thick!. Remove from heat and stir in pecans and coconut!. Spread on cake while still warm!.Www@FoodAQ@Com
German Chocolate Cake Frosting
1 cup evaporated milk
1 cup white sugar (or 1cup Splenda)
3 egg yolk, beaten with 1 teaspoon water (or 1/2 cup egg substitute)
1/2 cup margarine
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla!. Cook over low heat, stirring constantly, until thick!. Remove from heat and stir in pecans and coconut!. Spread on cake while still warm!.Www@FoodAQ@Com
cup evaporated milk, Skim Low-fat 3 egg yolks
2 teaspoons vanilla extract
1 1/3 cups coconut flakes
1 cup pecans
1 stick margarine
1/2 cup SPLENDA Sugar Blend
1/3 cup SPLENDA Sugar Substitute
1 tablespoon honey
*************************************
1!. In a saucepan COMBINE: Evaporated Milk, SPLENDA, Egg Yolks, Margarine, Honey, & Vanilla!. Stir & Cook (medium heat) until thickened (about 12 minutes)!.
2!. ADD Coconut Flakes & Pecans
3!. Beat until thick enough to spread!. (Approx!. 2 2/3 cups)
4!. Spread quickly {Frosting will get drier & sticky)Www@FoodAQ@Com
2 teaspoons vanilla extract
1 1/3 cups coconut flakes
1 cup pecans
1 stick margarine
1/2 cup SPLENDA Sugar Blend
1/3 cup SPLENDA Sugar Substitute
1 tablespoon honey
*************************************
1!. In a saucepan COMBINE: Evaporated Milk, SPLENDA, Egg Yolks, Margarine, Honey, & Vanilla!. Stir & Cook (medium heat) until thickened (about 12 minutes)!.
2!. ADD Coconut Flakes & Pecans
3!. Beat until thick enough to spread!. (Approx!. 2 2/3 cups)
4!. Spread quickly {Frosting will get drier & sticky)Www@FoodAQ@Com