Chocolate Royal Icing Recipes

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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.

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.

ROYAL ICING



Royal Icing image

Provided by Ree Drummond : Food Network

Time 10m

Yield 4 cups

Number Of Ingredients 3

2 pounds powdered sugar, sifted, plus more if needed
1/3 cup whole milk
2 egg whites

Steps:

  • In a large bowl, beat the powdered sugar, milk and egg whites with an electric mixer until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the eggs can affect consistency). Just play with it until it's right. The icing should be stiff enough to "stand still" and not run when piped.

GLOSSY ROYAL ICING



Glossy Royal Icing image

I received this recipe from a professional baker. I prefer to use this instead of a regular royal icing recipe with egg whites. It hardens nicely and is glossy rather than matte like regular royal icing. Use almond, orange, or lemon extract, whatever you prefer.

Provided by BEVANGELISTA

Categories     Desserts     Frostings and Icings     Cookie Frosting

Time 10m

Yield 60

Number Of Ingredients 4

¼ cup warm water
1 tablespoon light corn syrup
¼ teaspoon almond extract
3 cups confectioners' sugar, or more as needed

Steps:

  • Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.2 g, Sodium 0.3 mg, Sugar 6 g

ROYAL ICING I



Royal Icing I image

Perfect icing for your gingerbread houses!

Provided by Diane

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 32

Number Of Ingredients 3

4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract

Steps:

  • Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 15.6 g, Protein 0.5 g, Sodium 7.1 mg, Sugar 15.4 g

ROYAL ICING



Royal Icing image

Royal icing is a pure-white, sticky icing that dries to a hard finish. Royal icing is used for delicate piping on cookies and gingerbread houses. Its bright white hue makes it a good option for tinting whatever color you like.

Provided by Dorie Greenspan

Categories     Mixer     Bon Appétit     Cake     Bake     Egg     Dessert

Yield Makes about 2 cups

Number Of Ingredients 4

3¼ cups powdered sugar, sifted, plus more if needed
2 large egg whites
1 tsp. strained fresh lemon juice
Assorted food colorings (optional)

Steps:

  • Using electric mixer, beat 3¼ cups powdered sugar and egg whites until thick and shiny, adding more powdered sugar by tablespoonfuls if mixture is too thin to spread, about 3 minutes. Add lemon juice. Divide icing into portions, if desired, and add different food coloring to each. Cover until ready to use.

ROYAL ICING WITH EGG WHITES



Royal Icing with Egg Whites image

This decorating icing is very stiff and hardens as it dries.

Provided by Martha Stewart

Yield Makes about 4 cups

Number Of Ingredients 2

3 large eggs
4 cups confectioners' sugar (one 1-pound box), sifted

Steps:

  • Place egg whites in the bowl of an electric mixer and beat using the whisk attachment until frothy. Add 1/4 cup of the sugar and mix well. Gradually add the remaining 3 3/4 cups sugar, beating on low speed and scraping down the sides.
  • Increase the speed to high and continue to beat the mixture until soft peaks form, about 5 minutes. At this stage, the icing will be very thick. Add water, a few drops at a time, to thin it to the consistency appropriate for the kind of decorating you are doing. As a rule, the icing should be stiffer for lettering, more malleable for making petals -- but you will need to experiment to find the consistency that works best for you. Store icing at room temperature in an airtight glass or metal container. It should be used within two days.

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