Halva Icing

This recipe hails from a dessert called Tahini Chocolate Icebox Cake from Fine Cooking magazine. It yielded a chewy overly-sweet loaf-like thing that was not impressive. However, the dessert was made partially using a tahini/whipped cream concoction that was absolutely delicious. 

The mixture of tahini with whipped cream and sugar reminded me of halva and I think it would be a tasty icing for a chocolate cake.

A note: Because this uses a whipping cream base instead of butter, a cake iced with this will be light and fluffy but need to stay fairly cool so it doesn't melt off. Keep the cake in the fridge until ready to serve.

3 cups heavy cream, cold

1 1/2 cups confectioners' sugar

3/4 cup well-stirred tahini

2 tsp. vanilla extract

1/4 tsp. salt

Chill the bowl of a stand mixer and the whisk attachment in the fridge for 15 minutes.

Remove from fridge, add the cream to the bowl and whip on medium speed until just thickened, about 1 minute.

Add the confectioners' sugar, tahini, vanilla, and salt, and whip the cream on medium-high speed until it hold stiff peaks, about 2 minutes. 

Keep refrigerated until ready to ice your favorite chocolate cake. Enjoy!