Is there such a thing? I'm decorating cookes...the heart tuxedo ones that I saw on here from...I think from antonio74? Anyway, I wanted a dark colored icing without the bad taste.
Jacqui
I would add some cocoa powder - 1 tablespoons to start, blended in with 1/4 cup confectioner's sugar. Sift both together before using. You may have to adjust the amount, but always try and add it with a cocoa powder/powdered sugar mixture.
Hope this helps! 
Here's another actual recipe I found ~
Chocolate Royal Icing
1 lb powdered sugar
1/3 cup cocoa
7 tablespoons warm water
3 tablespoons powdered egg whites (meringue powder)
Mix powdered sugar, cocoa and egg whites.
Add water slowly until the icing is the consistency of thick frosting for outlining and thin with more water to fill.
I don't think you can make chocolate royal icing because of the fat in chocolate. You may be able to add cocoa powder, it has 0.5g of fat in a serving, but I'm not sure of how that would affect the outcome. You could use Alice's cookie icing and add some cocoa or pre-melted chocolate to that, since it has butter in it.
To be honest, I made black royal icing and had to add a lot of black and it didn't taste bad at all. I use Americolor black. I also add a little vanilla and almond flavorings to the icing (use Antonia74's recipe), that tends to help too. So I'm sure you could use brown coloring (especially Americolor) and be fine. If it tastes a little off, you can add a little vanilla.
Hmm, hadn't thought about the fat content in chocolate. I like your tip golfgirl about adding a bit more vanilla or almond flavoring. Is antonia74's recipe on here somewhere?
Jacqui
Never mind I found it. Thanks for everyones tips and help!
Jacqui
Oh wow, kimanalynn I totaly passed up your post with the icing recipe. Sounds good, I'll give it a try! Thank you!
Jacqui
good luck on your icing! let us know how it turns out! 
okay, I will. I'm making the cookies today and either decorating today or tommorrow. Also, does anyone know how long royal icing keeps?
Jacqui
I think I have heard something like two weeks; you have to rebeat it after it has been stored, though. And be sure to store it in a greasless containter!
I thought I'd get back to everyone about the chocolate royal icing. It did work great but I still had to add quite a bit of black coloring to get it black but myself, my husband, and my daughter did decide that we did not like the flavor so I guess I'll go back to white royal icing. Please see my cookie pictures under my photos. They are the Wedding, Anniversary and the Sports ball cookies.
Also, I made them with the No Fail Sugar Cooke recipe and I made some cookie bouquets (not pictured) but the cookes were very soft and kept falling off of the sticks. Anyone else have that problem? They were extra large cookes (6-8") so that may have been part of the problem?
Jacqui
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