Comments on: Chocolate Royal Icing

By: Gabby

Gabby — Sun, 26 Dec 2021 03:49:17 +0000

I’m going to try your recipe for chocolate royal icing. Do I use the whipping or paddle, on my Kitchen aid mixer?

By: Gabby

Gabby — Mon, 20 Jul 2020 05:59:55 +0000

Hello, I just found your recipe for chocolate royal icing. I noticed your reply, in the comments. “ I actually should’ve gone by weight, I used 1 32 ounce bag of sugar. The cup measurement can vary greatly from person to person depending on whether they sift, pack…etc. Lots of factors. Also your climate can affect the amount of liquid necessary for a consistent final product.”

Should I used 32 Oz( 4cups) or 8 cups of sugar?

By: Robin

Robin — Thu, 24 Oct 2019 16:07:37 +0000

I just made this recipe and had good luck with drying, piping,etc.. Yay! I have some leftover, what is the best way to store it? I usually store my RI at room temperature.

By: Sissy

Sissy — Fri, 02 Nov 2018 21:29:25 +0000

In reply to Nissa. Great to hear this! i will be trying it and halving the recipe.

By: Nissa

Nissa — Fri, 09 Feb 2018 03:17:20 +0000

Made a quarter of this recipe today. The color came out a little lighter than Sugar Belle’s (I know I could have added some gel color). It piped and dried out beautifully. Lastly, it tasted SO much better than the regular RI (atleast for me). Thank you for the wonderful recipe! 🙂

By: Kitchen Fairy

Kitchen Fairy — Sun, 21 Jan 2018 06:17:59 +0000

In reply to Berni. 6 egg whites and 1 teaspoon of cream of tartar (to stabilize the egg whites).