Bittersweet Icing

Kitchen Tested
  • Yield 1 servings
  • Prep 10 mins
  • Cook 5 mins

A very chocolaty icing for any sheet or layer cake.

To make the icing for the Guinness Stout Chocolate Layer Cake, boil the cream and melt the chocolate a day ahead to allow plenty of time for the mixture to chill. Once the cake is iced, keep it cool.


1 1/2 cups heavy cream
6 ounces bittersweet chocolate, finely chopped
4 1/2 tablespoons confectioners' sugar
4 1/2 tablespoons cocoa
1 1/2 teaspoons vanilla
1/8 teaspoon salt


  1. Bring cream to a boil. Place chocolate in a heatproof bowl, pour boiling cream over it, and whisk until chocolate melts and is thoroughly combined. Cover tightly and chill. Chill beaters from a hand-held mixture at the same time.
  2. Up to 3 hours before serving the cake, whip chocolate mixture with a hand-held mixer. When soft peaks form, sift in confectioners’ sugar and cocoa and add vanilla and salt. Continue whipping until combined.

Recipe by Crescent Dragonwagon.



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