Chocolate Royal Icing

Chocolate Royal Icing

1 lb. ( 3 1/2 cups) 455g powdered sugar

1/3 cup, 1oz., 27g. cocoa powder ( I used Hershey’s Cocoa Special Dark)—-for a lighter chocolate color, use regular unsweetened cocoa

3 Tablespoons, 1oz, 27g. meringue powder ( I used Wilton’s Meringue Powder)

6 Tablespoons, 2 1/4oz., 66g. WARM water

2 teaspoons, 1/4oz, 5g vanilla

Add the dry ingredients to your mixing bowl and whisk by hand to blend. Add the water slowly until all the ingredients are blended ….. add vanilla. Now increase your mixing speed to high and beat for about 2 minutes. It will thicken and look like thick frosting. You can thin by adding more water or thicken with more powdered sugar if needed.

Royal Icing sets up quickly so keep covered until ready to use.

Category: Frostings and Glazes, Recipes


  1. Katie Rogers says: #1

    Can I use this recipe as a vanilla Royal icing by just leaving out the cocoa?

  2. biscuit33 says: #2

    Does this recipe dry super hard like the regular royal icing does?

  3. ria gray says: #3

    Can you just leave chocOlate out for white royal icing

  4. BeBe says: #4

    Hi Ria, the royal icing recipe is under miscellaneous, here is a link:

    link to

  5. amy dinh says: #5

    hi Melissa, what is the different between royal icing & color flow? are they the same?

  6. HollyLE says: #6

    Color flow is just a more liquified form of royal icing. When I decorate my sugar cookies with flow icing, I pipe a thicker consistency royal icing around the border of the cookie then thin it to ‘flood’ the inside of the pattern with color flow. By adding a few a drops of water at a time you can determine the consistency of your color flow.

  7. Ellia Lumowa says: #7 powder sugar same as confectioner’s sugar? What makes them different in texture.. thx

  8. BeBe says: #8

    Hi Ellia, powdered sugar and confectioner’s sugar is the same thing.

  9. Allyson Mize says: #9

    Does it harden?

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