Best Grammys German Style Frosting Recipes

GERMAN BUTTERCREAM FROSTING

Steps:

• Make milk mixture: In a medium saucepan (preferably one with sloped sides), whisk together the sugar, cornstarch, and salt until combined. Add about 1/4 cup of milk to the sugar mixture, whisking to form a thick paste. This will keep the mixture from forming clumps when you add the remaining milk. Add the rest of the milk to the pot, whisking to incorporate it.
• Beat the eggs: Use a fork to lightly beat the egg yolks until they are runny.
• Finish the custard: Return the pot to the stove and heat the custard mixture to a gentle simmer over medium-low heat, constantly stirring with the whisk. The mixture will thicken considerably in 2-3 minutes. In order to tell if the custard is ready: dip a spoon in the custard and it should be thick enough for its edges to hold a line drawn with your finger on the back of the spoon. Stir in the vanilla extract until the mixture is smooth and combined.
• Cover and chill the custard: Cover and chill the custard until cool (or until it reaches room temperature). You can press a piece of plastic wrap directly onto the surface of the custard and chill it for up to 2 days in the refrigerator. If you chill it, it needs to be brought to room temperature before proceeding.
• Store buttercream: Once mixed, use the buttercream as desired . Store in a food storage container for up to 4 days or freeze for up to 2 months.

GRAMMY'S GERMAN-STYLE FROSTING

Steps:

• 1. Spread half the coconut on a cookie sheet and bake in 400 degree oven until golden brown (only takes a few minutes).
• 2. Combine milk, brown sugar and butter in heavy pan.
• 3. Bring to good, rolling boil then remove from heat.
• 4. Stir in toasted and raw coconut and chopped nuts. Spread on cake while frosting is still warm (otherwise it sets up to the point you can't spread it).

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

GRAMMY'S SPICE COOKIES

Steps:

• Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.
• Using an electric mixer, beat 12 tablespoons butter with the granulated sugar, molasses and egg until fluffy, about 2 minutes. Slowly beat in flour, baking soda, spices and salt.
• Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.
• To make the icing, beat remaining 4 tablespoons butter with the confectioners' sugar until smooth. (Go slowly so you don't create a sugar storm.) Beat in the vanilla and enough cream or milk, and whiskey (if using), to make a spreadable frosting. Slather on fully cooled cookies.

GRAMMIE BEA'S SPECIAL VANILLA FROSTING

Steps:

• In a bowl mix solid Crisco, salt, vanilla, and about 1/3 of the sugar.
• Add milk and remaining sugar alternately. Mix until smooth and creamy.
• Add more sugar to thicken, or milk to thin frosting, if needed, for a good spreading consistency.
• Frosts 2 8 or 9" layers OR 1 13x9x2" cake.

GRAMMY'S OATMEAL SPICE CAKE

Steps:

• 1. Preheat oven to 350 dF.
• 2. In bowl, pour boiling water over oats, butter, brown and white sugar. Stir well. Let cool.
• 3. In separate bowl, whisk together remaining dry ingredients (flour, baking soda, salt, cinnamon). NOTE** For high altitude (above 3500 ft) add 2 additional tsp. flour.
• 4. When oatmeal mixture is cool, add eggs and dry ingredients. Stir well.
• 5. Pour batter into prepared 9 x 13 pan or round cake pans. Bake at 350 dF for about 30-50 minutes (depending on pan) or until toothpick inserted in center comes out clean.
• 6. Let cake cool and frost with German-Style Frosting.
• 7. For Frosting: 1. Combine milk, brown sugar and butter in heavy pan. 2. Bring to good, rolling boil then remove from heat. 3. Stir in coconut and chopped nuts. Spread on cake while frosting is still warm, otherwise it will set up to the point you can't spread it.

GRAMMY'S ICE BOX COOKIES

Steps:

• In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine.
• Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
• Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

GERMAN BUTTERCREAM

Steps:

• For pastry cream, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. For buttercream, in a bowl cream butter until fluffy, about 5 minutes. Gradually beat in cooled pastry cream. If desired, beat in confectioners' sugar and additional vanilla extract until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.