For the Love of Cookies

Chocolate Royal icing is a departure on the regular, white type, made by replacing some of the powdered sugar with cocoa powder. I used the recipe published in Amber’s new cookbook (which I recently reviewed here). If you don’t have the book, you can always use recipes found online. Cocoa powder contains up to 22% fat in its composition, so it can be tricky to use in items that are normally very low in fat. Macarons and Royal icing are two examples. I ended up ordering a special cocoa powder that is fat-free (available here) and it worked a lot better. The icing was smooth, dried without bubbles, and behaved a lot like regular white icing. Works amazingly well for macarons also, but that is another story to be told another time… Chocolate Icing has intense flavor and a beautiful brown color. One of the simplest ways to dress it up is coupling it with a stencil and gold air-brushing.

You can also use the air-brushed image to take it one step further and pipe the design to lift the image…

Going one step further, wait until the piping is fully set (preferably overnight) and then have some fun painting. Sugarprism is the ideal product because you can blend the colors very easily and it has excellent coverage, even on a dark background. For this technique, I followed the idea of Michelle, inventor of Sugarprism, in one of her many wonderful Facebook videos.

Opinions were a bit divided on these cookies. Some people loved the painted look, others preferred the more austere piping without colors. But everybody thought gold goes very well with the dark cocoa background, and I fully agree…

If you have never used Chocolate icing, consider doing so. It is a great alternative when all you need is a solid background, plus it adds a nice chocolate flavor to your base cookie.

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