The end of summer and the recipe for the chocolate royal icing

Por Miriam G.


After some well deserved and short, very short –almost non existent- holidays…(How could they go so fast? And if they were so short, how come I have gained three kilos? Oh My God!) Back to business…after August passing by like a sigh, here we are again, getting ready for Halloween and Christmas while we enjoy swimming pool afternoons with our freezers still packed with popsicles. With this weather I didn’t have the courage to decorate small acorns, bats or kitties, which would have been the right thing to do. Instead, for the introduction of our chocolate royal icing recipe, I went for a simple design I called: ‘the end of the summer’, with some butterflies leaving us as a metaphor for the high temperatures. And they do leave because I am inviting weather to be cooler ja, ja, ja. A girl from Ponferrada can’t cope with ‘August in autumn’.
I hope you like them.

I won’t bother you anymore, let’s go for the recipe:


• 500 grams of icing sugar.
• 4 tbsps. of albumin or meringue powder (15ml each tbsp.)
• 3 or 4 tbsps. (15ml each tbsp.) of pure cocoa powder. As you know we use Valor.
• 60 ml of water.
• 1 tsp. (5 ml) of chocolate aroma, optional.
• 1 tsp. (5 ml) of a good vanilla aroma. I have used Bourbon vanilla from Decorelief.

Which is the difference between using 3 or 4 tbsps. of cocoa? With 3, the icing is a bit weaker, it has a softer flavor and it will give us less problems. For these cookies I have used four because I was going to dye the icing black and I needed a dark color in order to add less food coloring. And I’m not going to lie to you: I love chocolate.


Step 1: Mix all the dry ingredients very well: albumin, cocoa powder and sugar. If we use Thermomix, a few seconds at high speed is more than fine.

Step 2: Add the water and the aroma to the dry ingredients.

Step 3: Mix for 3 minutes at the lowest possible speed. Stop to scrape the sugar off the walls of the bowl and mix for another 3 minutes.
In order to use it, we will add a little water, not as much as the usual royal icing needs.

Things to consider:

• It takes longer to dry, we have to be patient.
• When the surface to be iced is too big and we have used 4 instead of 3 tbsps. of cocoa powder, it seems to form waves; most of all if we have used a small tip to ice the cookies. If the cookie is big, we must use a big tip.
• Do not taste it unless you want to have it by the spoonful.


Decoration is very easy. The butterflies are small chocolate cookies we have decorated with red and white icing that we have glued to the cookie using a little bit of icing. The advantage of these cookie ‘transfers’ is that they allow us to place the butterfly leaving the cookie so it looks as if it’s leaving, like summer.

The butterfly course on the cookie is painted using a thin brush and a bit of white coloring, and if I have been able to draw it, given that I am a disaster at fine arts, anyone can.


Now, let’s go and enjoy chocolate and this autumn with summer temperatures.

A big fat kiss, Miriam G.

Thanks Gloria for your help!