Best Chocolate Royal Icing Recipes

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BEST CHOCOLATE FROSTING RECIPE



Best Chocolate Frosting Recipe image

Hints for the creamiest, best chocolate frosting recipe around. There's just 6 ingredients in this fudgy frosting that pairs with any cake.

Provided by Julie Clark

Categories     Dessert

Time 10m

Number Of Ingredients 6

1 cup butter (softened)
1/2 teaspoon salt
2 teaspoons vanilla extract
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
4 tablespoons heavy cream

Steps:

  • In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
  • Add in the salt and vanilla. Mix until incorporated.
  • With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
  • Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.
  • Beat for 1 minute on medium speed until smooth and creamy.

Nutrition Facts : ServingSize 76 g, Calories 359 kcal, Carbohydrate 44 g, Protein 1 g, Fat 21 g

ROYAL ICING



Royal Icing image

This classic and simple royal icing recipe is a cookie decorating staple with a smooth consistency that sets quickly without hardening too much. Made with meringue powder it has a delicious taste and a smooth texture that's perfect for flooding and piping cookies.

Provided by Aimee Mars

Categories     Dessert

Time 10m

Number Of Ingredients 4

4 cups Powdered Sugar (sifted)
3 tablespoons Meringue Powder
9 - 10 tablespoons Water (at room temperature)
Gel Food Coloring (optional)

Steps:

  • Sift the powdered sugar first by measuring it out and pouring it through a sifter or by pouring it into a fine-mesh sieve and shaking it through.
  • Using an electric mixer fitted with the whisk attachment or a handheld mixer beat all of the icing ingredients together on a high speed for about 2 minutes. Check the icing by lifting the whisk to see if the icing drips back down and smooths easily back into the icing in the bowl. If it does the icing is ready. If the icing is too thick add more water 1 tablespoon at a time. If it's too thin add more powdered sugar 1 tablespoon at a time.

Nutrition Facts : ServingSize 1 cup, Calories 638 kcal, Carbohydrate 160 g, Protein 3 g, Sodium 59 mg, Sugar 157 g

MY FAVORITE ROYAL ICING



My Favorite Royal Icing image

Here is my classic easy royal icing made with meringue powder. It's easy to work with, sets quickly, and won't break your teeth when it dries. It has the most delicious taste and texture and makes decorating sugar cookies fun and simple. Use this traditional royal icing recipe for both flooding and outlining your sugar cookies.

Provided by Sally

Categories     Dessert

Time 5m

Number Of Ingredients 4

4 cups (480g) confectioners' sugar, sifted (I use and recommend Domino brand)
3 Tablespoons meringue powder (not plain egg white powder)
9-10 Tablespoons room temperature water
optional for decorating: gel food coloring (I love this food coloring kit)

Steps:

  • Watch the video of the icing above so you get an idea of what the final consistency should be.
  • Pour confectioners' sugar, meringue powder, and 9 Tablespoons of water into a large bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1.5 - 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it's too thick, beat in more water 1 Tablespoon at a time. I usually need 10 Tablespoons but on particularly dry days, I use up to 12-14 Tablespoons. Keep in mind that the longer you beat the royal icing, the thicker it becomes. If your royal icing is too thin, just keep beating it to introduce more air OR you can add more confectioners' sugar.
  • When applied to cookies or confections in a thin layer, icing completely dries in about 2 hours at room temperature. If icing consistency is too thin and runny, it will take longer to dry. If the icing is applied very thick on cookies, it will also take longer to dry. If you're layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. See blog post above for make-ahead and freezing instructions.

CHOCOLATE ICING



Chocolate Icing image

This chocolate icing uses butter and brown sugar with plenty of confectioners' sugar for a quick frosting for your cake.

Provided by Chas

Categories     Desserts     Frostings and Icings     Chocolate

Yield 10

Number Of Ingredients 6

4 tablespoons butter
½ cup packed brown sugar
2 tablespoons milk
1 ½ cups confectioners' sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract

Steps:

  • In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.
  • Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
  • Spread Quickly over cooled cake, as frosting will set up very fast.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 29.2 g, Cholesterol 12.5 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3 g, Sodium 37.4 mg, Sugar 28.5 g

EASY ROYAL ICING



Easy Royal Icing image

This classic decorating icing sets up and dries quickly. It's especially nice to use when cookies will be stacked on a plate. For accompanying recipes and decorating tips, visit Spring Has Sprung. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 cups.

Number Of Ingredients 3

3-3/4 to 4 cups confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water

Steps:

  • In a large bowl, combine all ingredients. Beat on high speed with a portable mixer for 10-12 minutes or on low speed with a stand mixer for 7-10 minutes or until peaks form.

Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.

BEST CHOCOLATE FROSTING



Best Chocolate Frosting image

Best chocolate frosting recipe I've found!

Provided by Michelle Ann

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 16

Number Of Ingredients 5

½ cup butter, melted
⅔ cup unsweetened cocoa powder
3 cups confectioners' sugar
⅓ cup milk
1 teaspoon vanilla extract

Steps:

  • Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g

ROYAL ICING



Royal Icing image

Ice your cookies, cakes and cupcakes with Alton Brown's glossy Royal Icing recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 7m

Yield 3 1/2 cups

Number Of Ingredients 3

3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar

Steps:

  • In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

CHOCOLATE SUGAR COOKIES



Chocolate Sugar Cookies image

If you love chocolate, try flavorful chocolate sugar cookies instead of regular sugar cookies. This is an easy recipe and they're so fun to decorate! Chilling is the most important step, so don't skip it.

Provided by Sally

Categories     Cookies

Time 3h30m

Number Of Ingredients 10

1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder (or dutch process), plus more as needed for rolling and work surface
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup (1.5 sticks or 172g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Royal Icing or Easy Glaze Icing (royal icing is pictured)
Assorted sprinkles

Steps:

  • Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
  • Divide the dough into 2 equal parts. Dust 2 large pieces of parchment paper or 2 silicone baking mats with cocoa powder (or flour). Place a dough half on each. With a rolling pin lightly dusted with cocoa powder (or flour), roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  • Lightly dust one of the rolled-out doughs with cocoa powder or flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
  • Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn't become too warm or soft. If it does, stop what you're doing and place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
  • Arrange shaped cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until edges are set. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.
  • Prepare the royal icing or easy glaze icing and decorate the cooled cookies however you'd like. Add sprinkles on top of the icing if desired.
  • Royal icing dries in about 2 hours and easy glaze icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, transfer cookies to a baking sheet and place them in the refrigerator to help slightly speed up the icing setting.
  • Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

PERFECT ROYAL ICING



Perfect Royal Icing image

This is the best recipe I have found for sugar cookie icing. Try my recipe for "World's Greatest Sugar Cookies" for an excellent snack.

Provided by Lubie

Categories     Dessert

Time 5m

Yield 1 big bowl of icing

Number Of Ingredients 6

3 -4 egg whites (or equivalent powdered egg white)
2 lbs powdered sugar
8 tablespoons water
1/4 teaspoon almond flavoring
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring

Steps:

  • Beat first three ingredients, then thin with a little water, if needed.
  • Add almond, vanilla, and butter flavoring.
  • Depending on how many colors you want, divide it between several bowls.
  • To decorate on top of original layer of icing, thicken with powdered sugar until desired thickness.
  • Decorating works best when used in the decorating bags with tips.
  • Also, before spreading thin icing over cookies, try putting an outline of thick icing from a small decorating tip around the edge of the cookie.
  • This way, the thin icing will not drip over the edge.

Nutrition Facts : Calories 3589, Fat 1.1, SaturatedFat 0.2, Sodium 176, Carbohydrate 904.6, Sugar 889.2, Protein 10.8

CHOCOLATE ROYAL ICING



Chocolate Royal Icing image

I tried to make brown royal icing to decorate bear shaped cookies. But even with good quality food color paste, I couldn't get it dark enough. This was the answer.

Provided by Cathleen Colbert

Categories     Dessert

Time 10m

Yield 4 cups

Number Of Ingredients 4

1 lb powdered sugar
1/3 cup cocoa
7 tablespoons warm water
3 tablespoons powdered egg whites (meringue powder)

Steps:

  • Mix powdered sugar, cocoa and egg whites.
  • Add water slowly until the icing is the consistency of thick frosting for outlining and thin with more water to fill.

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  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, 1-2 minutes. Add half of the powdered sugar and beat until well combined, then add the other half and beat until smooth. Add cocoa powder and beat until completely creamy and smooth. Beat in vanilla and melted chocolate until combined. Add heavy cream, a bit at a time, until desired consistency. Add more powdered sugar if necessary, until frosting is spreadable. Add a bit of salt, to taste, to cut sweetness.
  • Use immediately or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk by hand until smooth.


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  • Add the powdered sugar, warm water, and meringue powder to a large bowl or the bowl of a stand mixer. Beat the mixture until the icing forms peaks, about 7-10 minutes. Cover and let stand for 15 minutes.
  • For piping, the icing should be about the consistency of buttercream frosting. You may need to add another teaspoon or two of warm water to reach a consistency that is easy to pipe.
  • To decorate cookies, scoop some of the icing into a piping bag with a small writing tip. Pipe a line of icing around the edge of the cookie.
  • For flooding, the icing should be about the consistency of a thick glaze. Add 1 teaspoon of water per cup of icing. To test for the correct consistency, scoop a spoonful of icing and let it run down into the bowl of icing. It should disappear into the icing completely by the time you count to ten. Be careful not to add too much water.


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