Chocolate and Cream Icing

This icing is really for the rich dark chocolate cake recipe. Anything decorated with this icing should be stored in the cold or a fridge. Use less cream and add icing sugar to make it harder, the pure icing below is a pretty soft icing that won't really travel or do cakes that are to be decorated well.




  1. Heat chocolate and cream together in bain marie.
  2. Beat well until smooth.
  3. Leave to stand for at least 10 minutes until thickened.
  4. At this stage beat in icing sugar until you are happy with the consistency.
  5. Spread over cake and leave to set for at least 15 minutes before cutting.


This page was last updated by Mad Hatter on 12th May 2001.