Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 -15 minutes. Pour through a fine sieve into a bowl.

Coconut Pecan Frosting

recipe from Martha Stewart

3 large egg yolks

1 can (12 ounces) evaporated milk

1 1/4 cups packed light-brown sugar

1 1/2 sticks unsalted butter, cut into small pieces and brought to room temperature

1 teaspoon vanilla extract

1/4 teaspoon salt

2 2/3 cups sweetened flaked coconut

1 1/2 cups pecans, toasted and coarsely chopped

Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 -15 minutes. Pour through a fine sieve into a bowl.

Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

Chocolate Buttercream Frosting

recipe from Baked Perfection

1/2 cup butter, softened

3 1/2 cups confectioner's sugar

6 tablespoons cocoa powder

2 ounces unsweetened chocolate, melted

1 teaspoon vanilla extract

4 -6 tablespoons milk

Cream the butter on medium speed until it is very light in texture. Add the confectioner's sugar, cocoa powder, melted chocolate, and vanilla extract and mix on a low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed. Increase the speed to medium, with the mixer running, add the milk one tablespoon at a time until you reach the desired consistency.

марта 10, 2021 Tags : chocolates

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