If you are looking for an easy black royal icing recipe without royal icing or corn syrup, then this is just the recipe for you!
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equipment
- Wiltong piping set - alternatively, you can get the Wilton piping tip #4 for outlining and flooding, and the Wilton piping tip #1 for the finer details.
- Mixing bowls.
- Whisk.
ingredients you will need
- Confectioners' sugar.
- Warm water: Used to dissolve the sugar and adjust the icing’s thickness.
- Honey.
- Vanilla extract
- A pinch of salt to balance the sweetness and enhances the overall flavour of the icing.
- Black gel food coloring.
selecting black food coloring
When selecting black food coloring for royal icing, I recommend opting for a high-quality gel or paste-based option, as it's more concentrated and won’t alter the icing’s consistency.
Be aware that some black colorings may have undertones of green, blue, or purple, and can also introduce a slightly bitter taste, so choose a brand known for minimal flavor impact.
Start with a small amount and remember that the color deepens as the icing sits. Mixing it a few hours in advance is ideal.
black food coloring examples you can use
Examples of black food coloring you can use with minimal impact of flavor include:-
- AmeriColor super black gel paste.
- Wilton color right black.
- Chefmaster.
- ProGel Black Food Color by Rainbow Dust - Offers a strong black color with little to no taste interference.
how to make it
- Sift the confectioners' sugar into a large bowl to remove lumps.
- In a separate bowl, whisk together the warm water, honey, vanilla extract, and salt.
- Gradually add the wet ingredients to the sifted sugar, stirring until smooth.
- Add black gel food coloring gradually, mixing until a rich greyish color is achieved. Cover the icing with a damp cloth and let it sit for at least an hour to allow the color to set and bubbles to rise.
- Stir gently to remove any bubbles. Add more food coloring until you reach a rich black color.
- Test the consistency by lifting a whisk; it should flow smoothly and settle back in 10-15 seconds.
- If too thick, thin with small amounts of warm water or food coloring. If too thin, thicken with more sifted sugar.
how do I prevent getting bubbles in my royal icing?
Bubbles in royal icing can create uneven textures or imperfections. To prevent this, mix the icing slowly to avoid incorporating air and let it sit for a few minutes to allow any bubbles to rise.
Once applied, gently pop any visible bubbles with a toothpick or scribe tool. If bubbles form on a decorated cookie, I recommend lightly tapping the cookie on the counter to release them.
refrigeration and freezing
Store black royal icing in an airtight container in the fridge or freezer as follows:-
- Refrigerating: For up to 1 week in the fridge. Before use, bring it to room temperature and stir gently to restore consistency.
- Freezing: Freeze in an airtight, freezer-safe container for up to 3 months. To use, thaw in the refrigerator overnight, then bring to room temperature and stir well before using.
useful tips
- This royal icing recipe can also be used for other recipes. Simply swap the black food coloring with your favorite colors!
storing the decorated cookies
First, ensure the cookies are thoroughly cooled before decorating them with royal icing.
The decorated cookies will keep well for up to a week when stored properly. Once the icing is fully set, place the cookies in an airtight container, separating layers with parchment or wax paper to prevent sticking.
Store the container at room temperature in a cool, dry place. Avoid refrigerating your decorated cookies, as it can cause the icing to soften or colors to bleed.
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📖 Recipe
Black Royal Icing
Equipment
Ingredients
- 3 cups confectioners sugar (360g)
- 4 tablespoon warm water
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- pinch of salt
- black gel food coloring
Instructions
- Start by sifting the confectioners' sugar into a large bowl to remove any lumps.
- In a separate bowl, slowly whisk together the warm water, honey, vanilla extract, and a pinch of salt until well combined.
- Gradually add the wet ingredients to the sifted sugar, stirring until smooth and fully incorporated.
- Stir in black gel food coloring, adding a little at a time, until you achieve a rich greyish color. (See notes below).
- Cover the icing with a damp cloth and let it sit for at least an hour to allow the color to set as well as allow any bubbles to rise.
- Use a spatula to stir gently and remove any bubbles. Add more black food coloring if necessary, until you achieve a rich black color.
- Lift a whisk or spatula from the icing to test the consistency. The icing should flow smoothly and settle back into itself within 10-15 seconds. If it's too thick, add a small amount of black food coloring or warm water, a few drops or a teaspoon at a time, until you reach the desired consistency. If the icing is too thin, thicken it by gradually whisking in more sifted confectioners' sugar, about a tablespoon at a time, until you achieve your desired consistency.
Notes
- Start with a small amount and mix until you obtain a deep greyish tone. Cover the icing with a damp cloth and let it sit. Remember that the black color deepens as the icing sits. Mixing it a few hours in advance, is therefore ideal.
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