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 am I 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 a recipe and tweaked it a little to my liking.
What Is Royal Icing?
If you are not familiar, Royal icing is a thick white icing used 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 as 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.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Confectioner’s sugar – also known as powdered sugar.
- Water
- Light corn syrup – If you dont like to use corn syrup I offer an aalternative recipe that uses aquafaba and cream of tartar instead. See detail in the recipe card below.
- Lemon juice
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Mix confectioner’s sugar and water in a glass bowl until no lumps. Note: You can make this icing by hand but using an electric mixer or a stand mixer makes the mixing process a breeze.
- 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 it into several bowls and add gel food coloring.
Tips & 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 a 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 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.
Eggless Royal Icing Flavor Ideas
Feel free to add 1/2 teaspoon of your favorite flavored extracts, such as almond, lemon, coconut, orange, maple, or peppermint.
Frequently Asked Questions
The biggest difference between regular sugar icing and royal icing is texture: regular sugar icing is creamy and soft; royal icing hardens after it dries.
Royal icing is used to decorate gingerbread houses, sugar cookies, and many other sweet treats.
Royal icing can be stored at room temperature for up to 3 days.
You can freeze eggless royal icing for up to a month. However, you may find an unpleasant texture change in your icing after frozen, so I recommended using it within the first three days.
These Eggless Royal Icings completely dries in about 4-6 hours at room temperature. I always let them dry overnight to be on the safe side. The cookies need to be left out in the open to dry properly. If you’re layering royal icing o
After mixing the ingredients, drag the tip of a butter knife through the surface of your icing. If it takes 8 – 10 seconds to settle flat, you are good. If it’s too thick, add more water (about a teaspoon at a time). If it’s too thin, add a little more sifted confectioners’ sugar. Continue adding more until you reach the consistency you’d like.
This Egg-Free Royal Icing Is Perfect On:
Bring back your passion for baking, even if you cannot use eggs!
Eggless Royal Icing
Ingredients
RECIPE #1
- 2 cups (240 g) confectioner's sugar
- 4 – 5 teaspoons (20 – 25 ml) water
- 4 teaspoons (20 ml) light corn syrup
- 1 teaspoon (5 ml) lemon juice
RECIPE #2
- 2 tablespoons (30 ml) aquafaba
- 1/4 teaspoon cream of tartar
- 2 cups (240 g) confectioner's sugar
- 1 teaspoon (5 ml) lemon juice
Instructions
RECIPE #1
- Mix confectioner's sugar and water in a glass bowl until no lumps. Note: You can make this icing by hand but using an electric mixer or a stand mixer makes the mixing process a breeze.
- Add light corn syrup and mix until incorporated.
- Stir in lemon juice and mix until incorporated. NOTE: Check consistency; after mixing the ingredients together, drag the tip of a butter knife through the surface of your icing. If it takes 8 – 10 seconds to settle flat, you are good. If it’s too thick, add more water (about a teaspoon at a time). If it’s too thin, add a little more sifted confectioners’ sugar. Continue adding more until you reach the consistency you’d like.
- 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.
RECIPE #2
- Using an electric mixer or a stand mixer with the whisk attachment, beat the aquafaba and cream of tartar on medium-high speed until it reaches medium peaks, 5 to 8 minutes
- Add confectioner's sugar; mix until well incorporated.
- Add lemon juice and mix to incorporate. NOTE: Check consistency; after mixing the ingredients together, drag the tip of a butter knife through the surface of your icing. If it takes 8 – 10 seconds to settle flat, you are good. If it’s too thick, add more water (about a teaspoon at a time). If it’s too thin, add a little more sifted confectioners’ sugar. Continue adding more until you reach the consistency you’d like.
IMPORTANT: These Eggless Royal Icings completely dries in about 4-6 hours at room temperature. I always let them dry overnight to be on the safe side. The cookies need to be left out in the open to dry properly. If you’re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up.
- For Thicker Icing: If you need a thicker icing, mix in a little more confectioner’s sugar.
- For Thinner Icing: If you need thinner icing, add a few more drops of water.
- This icing’s consistency is best for detail work, such as piping border, drawing decorative shapes, or gluing together a gingerbread house.
- The lemon juice helps harden the icing, but you could substitute vanilla extract if you prefer for flavor purposes.
- Keep all utensils completely grease-free.
- Be careful not to stir vigorously, or you will add air to the icing, and it won’t flood evenly.
- To add color, divide royal icing among several small bowls and stir in a few gel or paste food coloring drops.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted December 2017, post content edited to add more helpful information, no change to the recipe in September 2021.
Can you freeze the cookies all decorated with this eggless icing?
Hello J! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I really appreciate your recipes and can’t wait to try many of them. I am, in addition to eggs, also allergic to soy and chocolate. Also, I’m diabetic. Is it possible to substitute Spends brown sugar or regular Splenda for at least some of the sugar. I made your egg less cheesecake last weeK, and thus family loved it. I loved it too, but the sweetened condensed milk gave me a diabetic issue I’d not want to repeat. I found a recipe to make a replacement for the Eagle brand, so hopefully next time it will work better for me too.
Hello Patricia! I am so sorry to hear that. Let me know how the sugar-free version turns out. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Icing with egg is more shining then eggless.
I tried with aquafaba..Will the corn syrup be more shining like egg icing?
Hello Seema! Yes, the corn syrup adds a little shine to the icing. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hi! I bought your book from Amazon! I love it! I made your German chocolate cake for my husband’s birthday he loved it! We don’t eat meat or eggs but we eat dairy. I am going to make your sugar cookies and royal icing!! Thanks for this wonderful book! It is perfect for our diets!!
Hello Sukhi! Thanks so much for your support =) I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Hey! Is this okay to store in the refrigerator? How long?
Hello Shelby! I recommend storing it at room temperature for up to 3 days. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I was nervous but curious to try recipe #2 using the aquafaba. The recipe is amazing with no funny aftertaste from the garbanzo beans. I thinned the icing with just a little water and dipped Oriana’s Eggless Sugar Cookies face down into the royal icing. Without thinning, the icing would be perfect for piping and decorating. The combination of the two recipes resulted in really beautiful and delicious cookies.
I also love this recipe, Tonya! So versatile and easy to make. Thanks so much for your feedback and for trying my recipe.
Dear Oriana,
I am a vegan and wanted to make a gingerbread house with my child. White chocolate was one alternative mentioned in a recipe, but it is difficult to work with it during various stages of construction and needs frequent melting/ warming up as it hardens quickly. Then I came across this website and this eggless icing worked wonderfully. My child could use it to stick stuff and also pipe it for decorations. It has made this holiday season so special.
Thank you so much. Merry Christmas and a Happy 2021
Hello Dee! It sounds like you nailed it! So happy this recipe was helpful to you. Hope you had fun building your gingerbread house. Thanks so much for trying my recipe and taking the time to come back and let me know. Happy 2021!
And add a drop of
Blue food colouring to make it
White?
Sorry, I haven’t tried with blue. When I want super white icing I use white food color
Hi, can I Sue orange extract?
Hello Yvonne! Yes, you can =)
I followed the ml measurements and found it had WAY too much water. The conversion from teaspoons to ml should be 4-5 tsp = 20-25 ml, NOT 60-75 ml. I don’t have enough powdered sugar to thicken it. I would need to triple the amount. Just thought you should know so it is corrected.
Hello Kimberly! Sorry for the confusion. Thanks so much for letting me know and for trying my recipe. Happy Holidays!
Would you recommend recipe 1 or 2 for building a gingerbread house?
Hello Elena! They both hold together very well. Some people do not like to use corn syrup; that is why I added a second option. Since I don’t mind using corn syrup, I always use recipe #1. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I tried the recipe #2 and it came out beautifully! Thank you so much!
Hello Mary! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Really easy to make, and easy to use. Holds well together too!
Hello Laura! Thanks so much for your feedback and for trying my recipe. xo
Hi! I was wondering if this icing is paintable. If I let it harden, will I be able to paint on it with food coloring or edible marker like I do with regular royal icing?
Hello Mary! I am sorry, but I haven’t tried to paint it. If you do try, please let me know the outcome. Thanks for your interest in my recipe.🙂
I have use this recipe soooo many times! Always perfect. I like to use my electric mixer to mix it well, that way I don need to add more water or lemon juice. thanks for sharing the recipe.
Hello Carol! Thanks so much for your feedback and for trying my recipe.
Can I use liquid glucose instead of corn syrup?
Hello Ankita! Yes, you can.
Is there any substitute for light corn syrup?
Hello Titiksha! I am sorry but I haven’t tested this recipe with a substitute. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Well, I can’t try this recipe until I don’t get corn syrup or its substitute because Corn Syrup isn’t available in my country. Any substitute? I hope you understand me.
Hello Titiksha! I am sorry but I haven’t tested this recipe with a corn syrup substitute. If you search online, you will be able to find how to make corn syrup at home. If you do try using this alternative homemade version, please let me know the outcome. Thanks for your interest in my recipe.?
Thank you so much for replying, I found a recipe for making corn syrup online and it turned out pretty okay. Thank you
Great Titiksha!
hello I saw another recipe for royal icing and they used corn syrup too. People in the comments were saying that honey worked just fine. I wanted to ask you about this first
No problem! If you try with honey and it works, please let me know, I might be wrong.
I’m thinking of using this recipe tomorrow as I don’t have enough eggs however I do not have any corn syrup. I looked up substitutes and they all say sweet things like golden syrup, honey or sugar dissolved in warm water. Do you know what would be the best substitute? Thanks! X
Hello Indigo! The corn syrup is essential to make this recipe since it’s what makes the icing set. I don’t think honey or sugar dissolved in water will work, however, if you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Same issue as someone else stated. Is the water supposed to be tablespoons rather than teaspoons?
Hello Lily! Adding little amounts of liquid is better to achieve the thickness you desire. Thanks for your interest in my recipe.
Hi Oriana
Could this recipe be used to decorate easter sugar cookies? Would I need to thin it out slightly?
Hello Kamal! Yes, you can use this recipe to decorate sugar cookies. I don’t think you need to thin it out but it’s up to you. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I used this recipe for a gingerbread house and it worked just as good as the traditional recipe with eggs. I just can’t stomach the thought of eating raw eggs of letting my children do so. I love this recipe and will be using it in the future. Thank you!
Hello Kayla! Sounds like you nailed. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Will this be okay for kids. I’m worried it will be too hard on their teeth?
Hello Tamara! This icing set nicely but it’s not hard on the teeth, just like regular royal icing for cookies. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
How long does it take for the royal icing to harden?
Needed way more water than the recipe says.
Hello Michelle, Thanks so much for your feedback and for trying my recipe.
Hello! Does the icing itself freeze well? I’d like to make now and freeze so I can use at a later date. How would you recommend freezing? Thanks!
Hello Trish! You can make freeze this icing for up to one month. Let it thaw over the counter and as soon as it’s malleable, it’s ready to be used. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I’m making this for a gingerbread house party. If I make this a few hours ahead, what’s the best way to store it?
Thank you!
Hello Tena! You can store it in a tightly closed container at room temperature. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
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!
Can this be used to make shapes like snowflakes? Will they harden like when using regular royal icing?
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 ?
This recipe works okay. I like how glossy the corn syrup makes it, but 4-5 TSP of water is definitely not enough to even begin to get the powdered sugar smooth. I guess maybe if you beat it into submission with a flat beater? In the end I had to keep adding water and corn syrup, and even it came out very thick. But it did seem to work.
Hello Sarah! I glad this recipe worked for you. Thank you for taking the time to come back and let me know!?
Am I storing this at room temperature? Or in my fridge for use the next day? Wasn’t sure.
Thanks!!
Hello Cindy! I recommend using immediately since it hardens with time. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
OMG… best eggless royal icing ever! After I was diagnosed with egg allergy I though all hope was list for decorating cookies before I found your recipe. THANKS!
Hello Andrea! I’m happy you enjoyed it. Thank you for taking the time to come back and let me know!?
I tried the royal icing recipe, the water and corn syrup measurements are way off, the consistency ended up in clumps — I added more syrup and water until I got it to a usable consistency.
Hello Eileen! I am sorry this recipe didn’t work for you. Thanks for trying my recipe though. Happy Holidays!
I’m hoping to use this recipe today or tomorrow for our family’s first gingerbread house! It looKs great! In the recipe it says lemon juice as an ingredient, but lemon juice extract in the instructions. Which should I use? I have both but know that the extract will be much stronger in flavour.
Hello Nic! You should use lemon juice. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
We used this icing with gingerbread houses yesterday (wanted to be able to eat them even after days of sitting out!) and they’re holding up really well! All four houses are still standing – even the ones made with some thick, heavy pieces!
Hello Becky! I am so happy that this recipe was helpful to you. Thank you so much for taking the time to come back and let me know!
Thanks for this recipe – perfect for the holidays! Very handy if you don’t happen to have eggs, or if you’re like me and don’t have a mixer to whip the egg whites. I love the lemon flavour that comes through – I added just a bit of finely grated rind as well. I did have to add more water to the recipe to get a workable consistency for the icing. Turned out tasty!
Thank you so much for trying my recipe, Shannon! I’m SO GLAD you enjoyed it ?
Thanks for sharing the recipe. It worked really well.
YAY!! Thanks so much for letting me know, Kexin! Happy Holidays ?
Will it still harden with Soft icing sugar??
Hello Tess! Yes, it will harden. Thanks for your interest in my recipe ?
Can i substitute glucose syrup for the light corn syrup?
Hello Alexis! I haven’t tested this recipe with glucose syrup but I think you may be able to use glucose without a problem because they are both made from cornstarch. If you do try using this alternative ingredient, please let me know the outcome.
Hey I was just wondering if using another flavoring instead of lemon juice would prevent the hardening?
(I wanted to use peppermint flavoring for some Christmas cookies)
Hello Anna! You can use any flavoring you like. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
I am allergic to eggs. I tried the eggless royal icing. It worked fantastic. It set beautifully. Though I would definitely color it because the white is somewhat transparent.
Hello Sandra! I’m SO GLAD you like this icing. Thank you for taking the time to come back and let me know!?
Thanks for this wonderful recipe… I always do royal icing with Aquafaba and was in search of an alternative technique for cookies. This recipe is just awesome.
Well someone asked if it works for string work then I just want to throw some light there that string work needs the icing to have some elasticity… So this recipe would not work for advance royal icing techniques.
Hello Poornima! Thanks so much for your feedback and for trying my recipe. ?
I accidentally read 4-5 tablespoons of water…. oops! Added about half cup extra sugar and left everything else the same. It was perfect! Thank you!
Hello Dee! I’m very happy you liked this recipe. Thank you for taking the time to come back and let me know!?
Hi, I wanted to know if the corn syrup could possibly be replaced by a simple sugar syrup? It’s difficult and expensive to find corn syrup in India but a lot of people who don’t eat egg. So this recipe could be perfect.
Hello Tanvi! To be honest, I haven’t tried this recipe using sugar syrup, but I don’t think it could work because the simple sugar syrup won’t help to thick the icing. Thanks for your interest in my recipe.
You should try using the water from a can of chickpeas- whip until fluffy (about 10 mins) then add icing sugar until you reach desired consistency.
Hello Izabela! Thanks for the tip. I always have aquafaba on hand so I will try soon.?
Can this work for sting work also…..
Hello Titi! Thanks for your interest in this recipe. I am sorry but since I am no expert cookie decorating I haven’t tested this icing with advanced techniques. if you do, please come back and let me know. Thanks!
Will this work to dip cake pops in or will it just run off right away? My daughter can’t have eggs or white chocolate b cause of the milk so I’m trying to find Ana alternative.
Hello Michelle, I haven’t tried this recipe with cake pop but I think it could work. Please come back and let me know how you like it. ?
Hey i am wondering can i use this to make sprinkles ? Also can i make them a more vanilla like flavore instead
Hello Lizzy! Sorry but I haven’t tested this recipe to make sprinkles. Yes, you can add vanilla but the color will change slightly, you can use clear vanilla though.
It is impossible for 2 cups of powdered sugar to be lump free with 5 teaspoons of water!
Hello M! It’s not impossible because I’ve done it many times. I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
You could sift it first to get out the lumps.
Great recipe for anyone with allergies but I followed the directions exactly and it tasted weird, i don’t know why but something about it tasted off
Hello Sammi! Thanks so much for your feedback and trying my recipe.
Just stumbled upon your blog through Foodgawker!! EGGLESS!!!!!!! My granddaughter has severe egg allergy and finding you is a blessing. <3