Best 3 Chocolate Royal Icing Recipes
Indulge in the delectable art of chocolate royal icing, a culinary masterpiece that transforms simple baked goods into exquisite works of art. This versatile icing, made from a blend of confectioners' sugar, cocoa powder, meringue powder, and water, offers a rich chocolate flavor that complements a variety of desserts, from classic cakes and cupcakes to intricate cookies and gingerbread houses. With its smooth, glossy finish and ability to harden, chocolate royal icing not only adds a touch of elegance but also provides a sturdy base for intricate piping and decorations. Discover the secrets of creating this magical icing through a collection of carefully curated recipes that cater to different skill levels and preferences. From basic techniques to advanced decorating methods, these recipes guide you step-by-step in achieving the perfect consistency, vibrant colors, and stunning designs that will make your desserts the talk of the party.
Check out the recipes below so you can choose the best recipe for yourself!
ROYAL ICING
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
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 ROYAL ICING
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
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
This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 10m
Yield Enough for about 4 dozen cookies
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.
- To tint the frosting, divide into small bowls. Cover the ones you aren't using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color - one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline.
- Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.
Tips:
- Use high-quality, unsweetened cocoa powder for a rich, chocolatey flavor.
- Make sure your butter is softened to room temperature before you start. This will help it cream together with the sugar and cornstarch smoothly.
- Sift the powdered sugar, cornstarch, and cocoa powder together before adding them to the butter mixture. This will help prevent lumps.
- Add the milk or water one tablespoon at a time, until the icing reaches the desired consistency. If you add too much liquid, the icing will be too thin.
- If the icing is too thick, add a few drops of water or milk until it reaches the desired consistency.
- Use the icing immediately, or store it in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Chocolate royal icing is a delicious and versatile icing that can be used to decorate cakes, cookies, and other desserts. It is easy to make and can be customized to your desired flavor and color. With a little practice, you can create beautiful and professional-looking decorations with chocolate royal icing.Tips:
- Use high-quality, unsweetened cocoa powder for a rich, chocolatey flavor.
- Make sure your butter is softened to room temperature before you start. This will help it cream together with the sugar and cornstarch smoothly.
- Sift the powdered sugar, cornstarch, and cocoa powder together before adding them to the butter mixture. This will help prevent lumps.
- Add the milk or water one tablespoon at a time, until the icing reaches the desired consistency. If you add too much liquid, the icing will be too thin.
- If the icing is too thick, add a few drops of water or milk until it reaches the desired consistency.
- Use the icing immediately, or store it in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Chocolate royal icing is a delicious and versatile icing that can be used to decorate cakes, cookies, and other desserts. It is easy to make and can be customized to your desired flavor and color. With a little practice, you can create beautiful and professional-looking decorations with chocolate royal icing.
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