Black Royal Icing
Black royal icing made with black cocoa powder, or black gel food color
Equipment
Ingredients
Royal Icing
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 4 tablespoons warm water
- 2 teaspoons light corn syrup
- 1 teaspoon pure vanilla extract
Black Royal Icing with Black Cocoa Powder
- 2-3 tablespoons black cocoa powder
- 2-3 tablespoons warm water
Black Royal Icing with Black Gel Color
- 1 - 1½ teaspoons true black concentrated gel color
Instructions
Royal Icing
- In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioner's sugar and meringue powder.
- Add the warm water, corn syrup and vanilla extract.
- Beat on low until everything is blended. Turn the mixer to medium-high speed and mix until the icing forms stiff, glossy peaks, about 5-7 minutes.
Black Royal Icing with Black Cocoa Powder
- Mix the cocoa powder with the water to make a paste.
- Mix the black cocoa mixture into the icing a little at a time, until it is all incorporated. Let the icing sit, covered, in airtight container, for 30 minutes.
- After 30 minutes, check the color. It should be black. If your icing is not dark enough, add a bit more of the chocolate paste, or 2 drops of black food color. Let the icing sit, covered in airtight container for an hour before using.
Black Royal icing with Black Gel Color
- Mix in black gel color, starting with the lowest amount first. Let the icing sit for a few hours to develop color before adding additional color. It will darken as it sits.
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