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 unfamiliar, 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 borders, 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 don’t like to use corn syrup, I offer an alternative recipe that uses aquafaba and cream of tartar instead. See the 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 the confectioner’s sugar and water in a glass bowl until there are 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 as piping border, drawing decorative shapes, or gluing together a gingerbread house. To thin icing for flooding a cookie, add more water, about one 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 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 purposes.
- 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 being frozen, so I recommend using it within the first three days.
These Eggless Royal Icings are completely dry 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:
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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, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in December 2017, the post content was edited to add more helpful information, no change to the recipe in September 2021.
Anonymous Baker says
Hello.
The recipe states that it is the lemon juice which causes the icing to harden. You offer flavoring substitutions, using ingredients such as vanilla extract.
However, the flavoring substitutes are HALF the volume of the lemon juice.
Two questions:
Without using lemon juice, will the icing harden?
Why are the other flavorings half the volume of the lemon juice?
Many thanx.
Oriana Romero says
Hello there! The lemon juice in the original recipe serves a dual purpose of flavor and acting as an acidic component, which contributes to the icing’s ability to harden. When you replace it with other flavorings like vanilla extract, the acidic property is diminished, which is why we suggest using half the volume. This adjustment helps maintain the right consistency for the icing to set properly. If you choose not to use lemon juice at all, the icing will harden but it will take more time to set/dry. I recommend experimenting with different flavorings and their quantities to achieve the taste and texture you prefer. It’s always fun to customize recipes to your liking! I hope this helps.
Molly says
oh come on. my da is highly allergect to lemon and wanted an eggless icing and than i read the reviews and i aparently have to put the lemon in if i want it to hold.[ aaaaaaaaahhhhhh. what could i replace the lemon with?
Oriana Romero says
Hello Molly! you can use water instead.
brittany says
hello! I am so excited to make an eggless gingerbread house for my daughter, do you have a recipe you recommend? thank you!
Oriana Romero says
Hello Brittany! Yes, I use my egg-free gingerbread cookie recipe > BEST Eggless Gingerbread Cookies If you gonna make a gingerbread house, I recommend baking for 2 – 3 more minutes. Also, when you remove from the oven and allow shapes to cool completely on the baking sheets or on the counter. A flat surface is VERY important for cooling, so the gingerbread house edges won’t curl up. You can make them a few days in advance, cover them tightly and store them at room temperature or in the refrigerator. I hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it … Happy Holidays =)
Holly says
Love this recipe! Wondering if it can be doubled or even tripled?
Oriana Romero says
Hello Holly! Yes, you can double, triple or quadruple it as you wish. Happy Holidays!
J says
Can you freeze the cookies all decorated with this eggless icing?
Oriana Romero says
Hello J! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Patricia E Peer says
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.
Oriana Romero says
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!
Seema says
Icing with egg is more shining then eggless.
I tried with aquafaba..Will the corn syrup be more shining like egg icing?
Oriana Romero says
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!
Sukhi says
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!!
Oriana Romero says
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!
Shelby says
Hey! Is this okay to store in the refrigerator? How long?
Oriana Romero says
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 =)
Tonya says
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.
Oriana Romero says
I also love this recipe, Tonya! So versatile and easy to make. Thanks so much for your feedback and for trying my recipe.
dee says
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
Oriana Romero says
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!
Yvonne says
And add a drop of
Blue food colouring to make it
White?
Oriana Romero says
Sorry, I haven’t tried with blue. When I want super white icing I use white food color
Yvonne says
Hi, can I Sue orange extract?
Oriana Romero says
Hello Yvonne! Yes, you can =)
Kimberly says
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.
Oriana Romero says
Hello Kimberly! Sorry for the confusion. Thanks so much for letting me know and for trying my recipe. Happy Holidays!
Elena says
Would you recommend recipe 1 or 2 for building a gingerbread house?
Oriana Romero says
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 =)
Mary says
I tried the recipe #2 and it came out beautifully! Thank you so much!
Oriana Romero says
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.
Laura says
Really easy to make, and easy to use. Holds well together too!
Oriana Romero says
Hello Laura! Thanks so much for your feedback and for trying my recipe. xo
Mary says
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?
Oriana Romero says
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.🙂
Carol Stone says
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.
Oriana Romero says
Hello Carol! Thanks so much for your feedback and for trying my recipe.
Ankita baid says
Can I use liquid glucose instead of corn syrup?
Oriana Romero says
Hello Ankita! Yes, you can.
Titiksha says
Is there any substitute for light corn syrup?
Oriana Romero says
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 =)
Titiksha says
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.
Oriana Romero says
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.?
Titiksha says
Thank you so much for replying, I found a recipe for making corn syrup online and it turned out pretty okay. Thank you
Oriana Romero says
Great Titiksha!
Noor says
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
Oriana Romero says
No problem! If you try with honey and it works, please let me know, I might be wrong.
Indigo says
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
Oriana Romero says
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.?
Lilly says
Same issue as someone else stated. Is the water supposed to be tablespoons rather than teaspoons?
Oriana Romero says
Hello Lily! Adding little amounts of liquid is better to achieve the thickness you desire. Thanks for your interest in my recipe.
Kamal Devgun says
Hi Oriana
Could this recipe be used to decorate easter sugar cookies? Would I need to thin it out slightly?
Oriana Romero says
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 =)
Kayla says
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!
Oriana Romero says
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!
Tamara says
Will this be okay for kids. I’m worried it will be too hard on their teeth?
Oriana Romero says
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 =)
Kanisha says
How long does it take for the royal icing to harden?
Michelle says
Needed way more water than the recipe says.
Oriana Romero says
Hello Michelle, Thanks so much for your feedback and for trying my recipe.
Trish says
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!
Oriana Romero says
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 =)
Tena says
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!
Oriana Romero says
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 =)
Angie says
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?
Oriana Romero says
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 =)
Jessica says
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!!
Oriana Romero says
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 =)
Jessica says
Hi. We loved it! Thank you very much!
Oriana Romero says
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!
VR says
Can this be used to make shapes like snowflakes? Will they harden like when using regular royal icing?
Jennifer T says
Hi, any substitute to corn syrup? Can glycerin or glucose syrup be used instead. Thanks in advance.
Oriana Romero says
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.
Jessica says
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.
Oriana Romero says
Sounds like you nailed it, Jessica! =)
Lexi S. says
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!
Oriana Romero says
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 =)
Vikki says
Can you freeze sugar cookies decorated with this icing?
Oriana Romero says
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.
Shal says
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
Oriana Romero says
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.
Lorna says
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.
Oriana says
Hello Lorna! Thanks so much for your feedback – I am sure it will be helpful for others. I usually use Domino.
Lorna says
Okay. Good to know. Thanks for replying back.
Nikky says
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
Oriana says
Hello Nikky! Thanks for trying this recipe. I’m so glad you liked it ?
Sarah says
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.
Oriana says
Hello Sarah! I glad this recipe worked for you. Thank you for taking the time to come back and let me know!?
Cindy says
Am I storing this at room temperature? Or in my fridge for use the next day? Wasn’t sure.
Thanks!!
Oriana says
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. ?
Andrea says
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!
Oriana says
Hello Andrea! I’m happy you enjoyed it. Thank you for taking the time to come back and let me know!?
Eileen Nolan says
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.
Oriana says
Hello Eileen! I am sorry this recipe didn’t work for you. Thanks for trying my recipe though. Happy Holidays!
Nic says
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.
Oriana says
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. ?
Becky says
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!
Oriana says
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!
Shannon says
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!
Oriana says
Thank you so much for trying my recipe, Shannon! I’m SO GLAD you enjoyed it ?
Kexin says
Thanks for sharing the recipe. It worked really well.
Oriana says
YAY!! Thanks so much for letting me know, Kexin! Happy Holidays ?
Tess O’Neill says
Will it still harden with Soft icing sugar??
Oriana says
Hello Tess! Yes, it will harden. Thanks for your interest in my recipe ?
Alexis says
Can i substitute glucose syrup for the light corn syrup?
Oriana says
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.
Anna says
Hey I was just wondering if using another flavoring instead of lemon juice would prevent the hardening?
Anna says
(I wanted to use peppermint flavoring for some Christmas cookies)
Oriana says
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. ?
Sandra Topp says
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.
Oriana says
Hello Sandra! I’m SO GLAD you like this icing. Thank you for taking the time to come back and let me know!?
Poornima Bhat says
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.
Oriana says
Hello Poornima! Thanks so much for your feedback and for trying my recipe. ?
Dee says
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!
Oriana says
Hello Dee! I’m very happy you liked this recipe. Thank you for taking the time to come back and let me know!?
Tanvi says
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.
Oriana says
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.
Izabela De Paz says
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.
Oriana says
Hello Izabela! Thanks for the tip. I always have aquafaba on hand so I will try soon.?
Titi says
Can this work for sting work also…..
Oriana says
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!
Michelle says
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.
Oriana says
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. ?
Lizzy says
Hey i am wondering can i use this to make sprinkles ? Also can i make them a more vanilla like flavore instead
Oriana says
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.
M says
It is impossible for 2 cups of powdered sugar to be lump free with 5 teaspoons of water!
Oriana says
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.
Michelle says
You could sift it first to get out the lumps.
Sammi says
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
Oriana says
Hello Sammi! Thanks so much for your feedback and trying my recipe.
Shelly says
Just stumbled upon your blog through Foodgawker!! EGGLESS!!!!!!! My granddaughter has severe egg allergy and finding you is a blessing. <3