This Eggless Royal Icing is perfect for decorating cookies! With a subtle lemony taste, it’s great for anything from sugar cookies to drawing decorative shapes or gluing together a gingerbread house. It hardens when it dries so decorations stay in place.
Eggless Royal Icing Recipe
Today, we are going to talk about royalty! Yeap… Eggless Royal Icing.
First of all, I have to clarify that by no means I am an expert on decorating cookies. Not even close.
But…
My daughter loves to decorate cookies!! Unfortunately, most royal icing recipes and store-bought royal icing products have eggs as an ingredient. So, last year I found out a recipe and tweaked a little to my liking.
If you are not familiar, Royal icing is a thick white icing use to decorate mostly cookies. It dries hard and is very versatile. There are many techniques to work with this icing depending on the consistency and what you want to achieve.
The Eggless Royal Icing recipe I’m sharing today has a thick consistency, which makes it best for detail work, such piping border, drawing decorative shapes, or gluing together a gingerbread house.
Of course, you can thin the icing out with water, depending on how thick you want it.
TIPS AND TRICKS TO MAKE EGGLESS ROYAL ICING:
- The consistency of this icing is best for detail work, such piping border, drawing decorative shapes, or gluing together a gingerbread house. To thin icing for flooding a cookie, add more water, about 1 teaspoon at the time, stirring slowly. Be careful not to stir vigorously or you will add air to the icing and it won’t flood evenly.
- If you need a thicker icing mix in a little more confectioner’s sugar.
- If you need a thinner icing add a few more drops of water.
- The lemon juice helps harden the icing, but you could substitute vanilla extract if you prefer for flavor purpose.
- Keep all utensils completely grease-free.
- To add color divide royal icing among several small bowls and stir in a few drops of gel paste.
CHECK OUT THE BEST EGGLESS SUGAR COOKIE RECIPE EVER!!
ALSO THE YUMMIEST EGGLESS GINGERBREAD COOKIE RECIPE.
I hope you find this recipe useful and that it helps you create beautiful things.
Happy Cooking!!!
Eggless Royal Icing
Ingredients
- 2 cups confectioner's sugar
- 4 – 5 teaspoons water
- 4 teaspoons light corn syrup
- 1 teaspoon lemon juice
Instructions
- Mix confectioner's sugar and water in a glass bowl until no lumps.
- Add light corn syrup and mix until incorporated.
- Stir in lemon juice and mix until incorporated.
- Use the white icing as it is, or divide the icing into several bowls and add gel food coloring. See notes for different consistencies.
- Use immediately, or store in an airtight container with a piece of plastic wrap pressed directly onto the surface of the icing for up to 3 days. Stir gently with a spatula before using.
Notes
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- Glass Mixing Bowl Set
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- Measuring Cups
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- Measuring Spoons
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- Disposable Decorating Bags
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Hi haven’t tried, but planning to surprise pregnant friend with iced cookies and gingerbread crib. How long will cookies and gingerbread last in airtight container once frosted?
Hello Angie! Cookies stay fresh covered at room temperature for up to 1 week. I would suggest to store them in a cool, dry place. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thank you for the recipe!!
My son is allergic to eggs and cows milk… I cannot wait to see his face light up when I give him a specially decorated cookie he can eat!!
Hello Jessica! I am so glad to know that my recipes are helpful to you and your family. Please come back and let me know how you like it =)
Hi. We loved it! Thank you very much!
Hello Jessica! I’m delighted to hear you love it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi, any substitute to corn syrup? Can glycerin or glucose syrup be used instead. Thanks in advance.
Hello Jennifer! I am sorry but I haven’t tested with glycerin or glucose syrup. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.
Hi. I used glucose syrup and it worked well. I used an extra teaspoon because the consistency didn’t seem right. But first mix it and then decide if you need an extra spoon to make it harder.
Sounds like you nailed it, Jessica! =)
So by using the cornstarch this is substituting for the meringue powder correct? And this icing will dry hard like a normal royal icing would? Im attempting to make an all vegan cookie icing included. I had made a recipe using the egg replacer however the texture of it was not good. I just wanted to know before i attempt at making this. Thank you for your time. And thank you for the recipe!
Hello Lexi! Yes, this icing will dry hard. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can you freeze sugar cookies decorated with this icing?
Hello Vikki! Yes, unfrosted or frosted cookies freeze well up to 2 months. After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then when they are frozen transfer them in a freezer-safe plastic storage bag. When ready to eat, thaw overnight in the refrigerator.
Hi, is the lemon juice and corn syrup necessary? I only have vanilla extract and was wondering if I could swap it with the lemon juice
Hello Shal! Yes, you can use vanilla extract but the color won’t be as white as the photos, it will be more yellow-ish. Since we are not using egg whites the corn syrup is necessary to thicken the icing. Hope this help. Thanks for your interest in my recipe. Please come back and let me know how you like it.
Hi Oriana. Thank you for sharing your recipe. I had the same dryness. I had to use tablespoons of water rather than teaspoons. I starting with 4 to 5 teaspoons, and it was way too dry (even with the syrup). When I increased to be 4 tablespoons of water, I got the proper consistency. What brand of confectioners sugar do you use for your recipe? I used Wholesome brand which contains tapioca starch. Some brands contain corn starch or some other thickner. This might be why some people, such as myself, following this recipe may need to use more water (not sure though). If the brand of confectioners sugar makes a difference, it may be worth mentioning it just to clarify things. In any case, it is a good recipe. Thanks again.
Hello Lorna! Thanks so much for your feedback – I am sure it will be helpful for others. I usually use Domino.
Okay. Good to know. Thanks for replying back.
I made this by blending my raw sugar fine, using rice malt syrup ( which I know see I needed corn syrup to react with the lemon) and subbed the lemon for vinegar (because I had no lemon. It was more yellow and dried clear. I couldnt pipe it because I dont have one of those tools but later found you can make from rolled up baking sheet! So I found it hard to stick my ginger bread house together but once it dried it was very stuck together! I would def try again. Thank you
Hello Nikky! Thanks for trying this recipe. I’m so glad you liked it 🙂