Reviewed: Sep. 2, 2009

Excellent!! I made no changes and love it the way it is! Make sure you cool it enough before putting it on the cake. Last time I made it I was in a hurry and it "oozed" off of the cake. Still amazing, but not as pretty. :)

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Mich

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Reviewed: Jul. 21, 2009

This is the second time I made this frosting I could eat it by itself. I used pecans instead of walnuts this time and I like it better (preferance). In one review someone said there was something missing... its probably the cake, it compliments this frosting. I changed nothing to this recipe except I added a tsp of salt. Thank you, Thank you, Thank you for this recipe!

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sweet2th

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: Dec. 7, 2008

I used pecans instead of walnuts for this, and it turned out even better than expected. I used this for a gift cake for a friend--and he ended up receiving four German chocolate cakes (his favorite) for his birthday! He said the frosting on the one I gave him was hands-down the best, and he still talks about it months later.

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Reviewer:

Liz

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Reviewed: Oct. 26, 2008

I dont normally like German Chocolate cake but this frosting made it wonderful!

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kgmommy

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Reviewed: Aug. 24, 2008

Very good and very easy. Better if you toast the nuts and coconut first. The "extra something" that was missing is a little bit of salt! Brings out the flavors more and it's not so blah.

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MIsmiley

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Chesterfield, Michigan, USA

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Reviewed: Feb. 1, 2008

absolutely loved this I would absolutely let it firm up in the refrigerator I had a bit of a hard time icing the cake with it at room temp, so I put the cake in the fridge and for 30 minutes and when I brought it back out the icing on it was a lot more workable!!! This cake only lasted 2 days in my house mmmmmmm

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MUNCHKINEVA

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Reviewed: Oct. 25, 2007

Very good and very sweet. Don't overindulge on this one!

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MADGUAC

Cooking Level: Beginning

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 24, 2007

This was really, really good. But like the other reviewer said, give it time to firm up. I frosted too soon and it was runny.

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LONGISLANDL8Y

Cooking Level: Intermediate

Living In: Centereach, New York, USA

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Reviewed: May 10, 2007

VERY good, i did have a bit of a problem with it not being thick enough though, so i doubled the cornstarch, i also added a bit of vanilla (and didn't use the walnuts, maybe that was why the consistancy was to thin?)....overall? great recipe!

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ruthee

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2007

Hubby used this recipe to top his german chocolate pie with. He toasted the coconut first & he subbed pecans for walnuts. He said it's better than the recipe he has used in the past...thanks!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Oct. 26, 2006

I changed a couple things on this recipe--I added 1 tsp more corn starch since several other raters said it was too thin. That made it the perfect consistancy. I also added an additional 1/2 cup coconut, 2 tsps vanilla and I used pecans instead of walnuts. I thought it was very good but agree with Jeanne A that it is missing that something special. It was very good though and I will use it again. Thanks Sierra

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BARBI123

Cooking Level: Expert

Living In: Uruma, Okinawa, Japan

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Reviewed: Jun. 18, 2006

This was a yummy frosting that topped our cake nicely, but it was lacking that extra something special that I'm looking for that you find in bakery GC frosting. Wonderful though and quite easy!

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Jeanne A.

Cooking Level: Intermediate

Home Town: Blackfoot, Idaho, USA

Living In: Payson, Utah, USA

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Reviewed: Nov. 13, 2005

I thought this recipe was fantastic! I added 1 tsp. of vanilla and substituted pecans for the walnuts. I also toasted the pecans and coconut first.

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KARENH

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Reviewed: Mar. 15, 2005

Very tasty!! This frosting is not sickeningly sugary like some frostings, and I would willingly eat it even without a cake under it... However, be VERY careful not to overheat the frosting; on one memorable occasion I ended up picking out bits of cooked yolk at the end.

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HANNAH22

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2004

This frosting was a bit loose, but the taste was wonderful and I would use it again. Next time I may boil it a bit longer.

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SaraLee

Cooking Level: Expert

Home Town: Castle Rock, Washington, USA

Living In: Longview, Washington, USA

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Reviewed: Oct. 30, 2004

Amazing frosting and very simple.

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ALSCHOEMAN

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Reviewed: Aug. 9, 2004

Frosting was great! Tasted great on the german chocolate cake recipe. I changed one thing, I used pecans instead of the walnuts. Be sure to let it set to thicken.

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TXMUSTANG

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jul. 28, 2004

perfect for my german chocolate cake! loved it

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mpskds

Cooking Level: Expert

Home Town: East Aurora, New York, USA

Living In: Derry, New Hampshire, USA

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Reviewed: Feb. 29, 2004

My boyfriend started eating this frosting with a spoon it was SO good. One word of advice, wisk the cornstarch in with the half/half first so there are no lumps later. I used Pecans and toasted both them and the coconut as others suggested, it was WONDERFUL!

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BELFLOREK

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

Living In: Keller, Texas, USA

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Reviewed: Aug. 18, 2003

I have been looking for a good GC frosting -- this was it! I must admit, though, I used pecans, not walnuts. I'm fairly certain (??) that tradition would have you use pecans for a GC cake... besides, I am allergic to walnuts, so that never would have worked. :) It turned out great -- thanks!

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