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Dark Chocolate Royal Icing
Dark Chocolate Royal Icing

Dark Chocolate Royal Icing

December 11, 2017 Posted by Kyndall @ 6 Cakes & More Recipes 26 Comments

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Dark Chocolate Royal Icing

Dark Chocolate Royal Icing

This is the perfect Dark Chocolate Royal Icing! Try some with my No Chill No Spread Oreo Sugar Cookies today!
5 from 3 votes
Print Pin Rate
Course: Treats

Equipment

  • Stand Mixer
  • Silicone Spatula

Ingredients

  • 907 grams powdered sugar
  • 85 grams meringue powder
  • 32 grams Hershey's Special Dark Cocoa Powder
  • 1 tablespoon vanilla
  • 115 grams warm water
Metric - US Customary

Instructions

  • Add your vanilla (or other flavoring) to your warm water and set aside.
  • Using a stand mixer with a paddle attachment or a hand mixer on low, mix your powdered sugar, meringue powder, and cocoa powder together.
  • With your mixer on low, slowly pour your warm water with your flavoring into the dry ingredients.
  • As soon as all of the ingredients are incorporated, scrape down the bottom and sides of your bowl. It will look super dark. It will lighten once mixed.
    Dark Chocolate Royal Icing
  • Turn your mixer to medium-high and beat until the royal icing can hold a soft peak.
    Dark Chocolate Royal Icing Recipe
  • This is a fairly thick consistency because that's how I prefer mine. Even when flooding my cookies, I use it thicker than most people. Remember, the thinner the royal icing is, the longer it will take to dry. You can very easily add small amounts of water to thin it out to your preferred consistency.
  • To store, place into an airtight container. I also put a piece of plastic wrap onto the royal icing to keep it from forming a crust. I prefer to keep mine in the fridge for up to a month (although, it's usually gone within 2 weeks). You can also store this in the freezer for months! It can be stored in a container or piping bags as both ways work great!
  • Dark Chocolate Royal Icing

Notes

 

 
Tags: chocolateroyal icingsugar cookies
26 Comments
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26 Comments

Leave your reply.
  • Kortney
    · Reply

    October 27, 2019 at 9:35 PM

    If I wanted to color this black could I add black food gel? If so when and how much?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 28, 2019 at 6:50 AM

      Hi Kortney! Yes, you can add black but I couldn’t tell you exactly how much. You add the color after you’ve made the royal. Many brands will differ. Since it’s already brown it won’t take near as much as if were white. Also, get it just about to black and then let it set and develop for at least an hour (a few hours or overnight always works best) and it will darken 🙂

  • Elli
    · Reply

    August 28, 2019 at 2:20 PM

    How many cookies will this decorate?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      August 29, 2019 at 7:20 AM

      Hi Elli! That’s really going to be a different answer for anyone you ask. It depends on how big the cookies are, and how thick or thin you’re using it. The good part is that if you have any left you can store it in the fridge or even freeze it! 🙂

      • Elli
        · Reply

        August 30, 2019 at 2:54 PM

        I know its tough to give the right answer! Is this the standard amount you make for decorating cookies? I’m going to use your cream cheese sugar cookie recipe to make little football cookies (average size). I wanna make sure I have enough ingredients because there’s nothing worse then running out of something in the middle of baking!
        Thanks for answering so quickly 🙂

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          August 31, 2019 at 8:08 AM

          Hi Elli! This is the standard amount I make and I usually have some left over as well. I agree that it’s super bothersome to run out of anything while baking/decorating! You’re very welcome and I’m sure your football cookies will come out super cute and yummy! 🙂

  • Danette
    · Reply

    June 17, 2019 at 10:09 PM

    Hi – my icing was very runny with these proportions. I added more sugar but something tells me that was a mistake. I haven’t used it yet. With no changes, it was more piping consistency – definitely no peaks. – thoughts?

    • 6cakesandmore
      · Reply

      June 24, 2019 at 7:49 PM

      Hi Danette! It shouldn’t have turned out runny at all. Could your meringue powder be out of date, or maybe you didn’t mix it long enough?

      • Kara
        · Reply

        November 15, 2020 at 11:12 AM

        Mine turned out very runny, too, and no amount of mixing would stiffen it. At 30 minutes it was still to runny for even flooding with. Using Genie’s Dream meringue powder, very much in date, Hershey’s Special Dark cocoa powder…. don’t know why, but I’ve tried three different chocolate RI recipes and had the same issue each time. Regular RI is coming out fine, so I don’t think it’s the meringue.

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          November 16, 2020 at 6:19 AM

          Hi Kara! Try adding less water, as you may just be thinning it out too much.

  • Brenda
    · Reply

    April 16, 2019 at 6:33 PM

    Love your recipes and video’s. I wanted to make a chocolate royal icing that was white and I found a chocolate extract. Have you ever used it? Wanted to know if it was worth it before I sent money on it.

    • 6cakesandmore
      · Reply

      April 24, 2019 at 11:26 AM

      Hi Brenda! I’ve used Amoretti Chocolate Extract without any issues. All of their extracts and flavors have been spot on! 🙂

  • Bernadette Niebuhr
    · Reply

    October 28, 2018 at 12:09 PM

    Hi Kyn!

    I would like to replace the meringue powder with pasteurized egg whites. Can you share with me how I can alter your recipe for this?

    Thank you, I’m excited to try your chocolate RI on my cookies! 🤗

    ~Bernadette

    • 6cakesandmore
      · Reply

      October 28, 2018 at 2:50 PM

      Hi Bernadette! You can use one egg white to replace two tablespoons of meringue powder. For pasteurized egg whites, use 3 tablespoons to replace two tablespoons of meringue powder. You’re very welcome and I hope you like it as much as we do! 🙂

  • Alika Rosser
    · Reply

    July 2, 2018 at 12:52 PM

    My daughter has asked for the oreo cookies for her birthday but she does not like dark chocolate. Do you have a recommendation to keep that chocolate flavor and not just white RI? Maybe regular Hershey unsweetened cocoa powder?

    • 6cakesandmore
      · Reply

      July 3, 2018 at 11:38 AM

      You can sub out the Special Dark cocoa for unsweetened cocoa. 🙂

  • Pat
    · Reply

    May 14, 2018 at 2:29 PM

    I’ve never worked with crushed oreos before. Do I crush to whole cookie, filling and all, or just the outside chocolate part?

    • 6cakesandmore
      · Reply

      May 14, 2018 at 4:39 PM

      Hi Pat, I’m not sure what you’re making, but most of my recipes that require crushed Oreo’s are without the filling. 🙂

  • Claudia
    · Reply

    April 10, 2018 at 11:23 AM

    Looks like it would be delicious! To soften the bite would you suggest I add corn syrup to the mix?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 10, 2018 at 7:15 PM

      To be honest, I don’t add corn syrup to any of my royal icing recipes, so I couldn’t tell you how it would work or how much to add. Sorry!

  • Megan Reilly
    · Reply

    April 8, 2018 at 11:03 AM

    I made this for ninja face cookies and it was perfect. I now need to do a ninja face cake and wonder if it would be crazy to use this icing on top of a layer cake?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 8, 2018 at 11:17 AM

      I’m so glad you liked it! I wouldn’t personally use royal icing on a cake simply because of how it hardens. I do have an amazing dark chocolate buttercream that would work great though! https://6cakesandmore.com/recipe/dark-chocolate-buttercream/

  • Jenny
    · Reply

    March 4, 2018 at 7:21 PM

    I made this icing today. It tastes good, but it is super light brown, almost grey even, not the dark chocolate brown your pictures show! Any idea why? I did use the Hershey Dark cocoa.

    • 6cakesandmore
      · Reply

      March 6, 2018 at 8:48 AM

      You have probably over mixed your royal icing. Let me know if you try it again or have any issues.

  • Anonymous
    · Reply

    January 16, 2018 at 6:58 PM

    Yum! Loved Kyn’s recipe for the Dark Chocolate RI. You won’t be disappointed!

    • 6cakesandmore
      · Reply

      January 16, 2018 at 8:33 PM

      Thank you so much!

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