My icing recipe for German chocolate cake pecan icing calls for evaporated milk, but I only have condensed milk. Can I use the condensed milk instead?
If so, do I need to make any adjustments to it?
Yes, you can. Condensed milk and evaporated milk have the same consistency (almost) simply because both of them are made by the same process of evaporating 60% of the water content but the similarity ends there. Because sweet condensed milk contains added sugar you can substitute condensed milk with evaporated milk by adding some sugar in it.