Wednesday, September 09, 2015

#3609 - Chantilly Frosting

(by Shirley McNevich)

1 cup Carnation evaporated milk
1 cup white sugar
3 beaten egg yolks
1/2 cup butter
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 cup chopped macadamia nuts

In a saucepan add evaporated milk, white sugar, beaten egg yolks, butter and vanilla--cook/stir over medium heat 10-12 minutes or until thick. Remove from heat--add coconut and chopped macadamia nuts. Stir frequently while it cools until frosting is spreading consistency. Use frosting on your favorite chocolate cake.

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