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SEARCH RECIPES: LOCATION: Recipes >> Cakes Icing >> Chantilly 01    Chantilly 01 Chantilly Cake Frosting 1 cup evaporated milk 1 cup sugar 3 egg yolks 1/2 cup butter 1 teaspoon vanilla extract 1 1/3 cups coconut flakes, optional 1 cup macadamia nuts, optional Combine milk, sugar, egg yolks, butter and vanilla in the top portion of a double boiler, or in a bowl placed over a saucepan of boiling water Cook over medioum heat until thick, about 12 minutes, stirring constantly to keep the eggs from scrambling and the frosting from clumping. Remove from heat. Add coconut and / or nuts if desired. Cool, stirring occasionally, until thick enough to spread. NOTES : Makes enough to frost a 8 by 13 cake or two 3 inch layers UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 8 of 8 people found the following review helpful: Taste: Ease of Prep: Appearance: Cooking Instructions Reviewed, May 29, 2005 - 01:48 AM Reviewer: Local Sister from Washington, USA If I followed the cooking directions above the frosting turns out to be a version of butterscotch pudding. Cooking under medium heat directly without a double boiler brought the results of the actual chantilly frosting that I remember from Hawaii. Its also helpful to chill frosting before frosting cake. Was this review helpful to you?  Yes  No 7 of 12 people found the following review helpful: Taste: Ease of Prep: Appearance: Chantilly Cake Frosting, April 29, 2004 - 08:47 PM Reviewer: Anonymous from Kailua-Kona, HI After cooking the ingredients as directed for more than twice the time indicated, it was still extremely thin and even after cooling in the refrigerator, it was still too thin to spread on the cake. Was this review helpful to you?  Yes  No 1 of 2 people found the following review helpful: Taste: Ease of Prep: Appearance: Frosting-, February 26, 2006 - 06:25 PM Reviewer: Jason D. Cook from Salt Lake City, UT USA Skip the double boiler and just constantly stir. The thickening will take place when it is raised to tempature evenly. When it looks like it is about ot start "boiling over," add the solid ingredients and keep stirring. Replace nuts with chopped walnuts for German Chocolate Frosting. Was this review helpful to you?  Yes  No Taste: Ease of Prep: Appearance: No work!, August 12, 2006 - 01:28 PM Reviewer: Anonymous from Utah Eh, this recipe, she no go! No work, cause I went try 'em planny times already, with and without the double boiler. Like da sista from washington said, the ting butter scotch pudding. How is the frosting supposed get thick? Try help me out. How come this is such one secret? Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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