Help!!! How can I get coconut cake frosting to thicken?????

put it in the refrigerator.

Step one million positioned the evaporated milk, sugar, egg yolks, and butter in a medium-sized saucepan. Step 2 turn warmth directly to medium. Step 3 cook dinner, stirring consistently, till the aggregate has thickened, approximately 12 to fifteen minutes. shop stirring and don't walk far flung from the range once you're waiting for it to thicken. Step 4 eliminate the saucepan from the warmth. Step 5 Stir in vanilla extract, coconut, and pecans. Step 6 enable the frosting cool to spreading consistency, beating each and every now and then mutually because it cools down. The frosting will proceed to thicken because it cools.

Is this a cooked icing? If so, you probably did not cook it long enough to allow the sugar to get to the soft crack stage (kind of like a marshmellow) You can try adding powdered sugar to it, but you might have to scrap the thing and start over. Sorry.

Try a little powdered sugar, maybe a teaspoonful at a time until it reaches the right consistancy.

wasn't the condensed milk suppose to be sweetened condensed milk..

1 cup of butter seems a little too much, no..

Were you also suppose to heat or cook this frosting for a bit..

I agree with someone who answered above, they suggested cornstarch to thicken.. but might that not harm the delicate flavor of the frosting itself..

The reason people are telling you to refrigerate it is that the butter will only harden when it gets cold. Melted butter is runny. And did you use a candy thermometer or make sure it was cooked to a high enough temp or cooked long enough?

Try blending in powdered sugar and then refridgerating the frosting.

Maybe add some powdered sugar? Slowly..

add just a little more sugar then put it into the refrigerator for a couple of hours.

Add some corn starch to it just a little bit. like a few teaspoons.

add more powdered (confectioners) sugar to it.

You did use powdered sugar to begin with, right?