Eggless Royal Icing Recipe
Today, we’re diving into the world of royalty—eggless royal icing, that is! Now, I want to be clear: I’m no cookie-decorating expert (not by a long shot!).
But here’s the thing… My daughter absolutely loves decorating cookies! The challenge? Most royal icing recipes—both homemade and store-bought—contain eggs. So, a few years ago, I set out to find a solution. I tweaked a classic recipe to make it egg-free, and it’s been a game-changer ever since!
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, Substitutions & Notes
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 corn syrup, I offer an alternative recipe that uses aquafaba and cream of tartar instead. The details are in the recipe card below.
- Lemon juice (optional).
Process Overview: Step-by-Step Photos
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 or 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 borders, 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.
Storing and Freezing Instructions
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 freezing, so I recommend using it within the first three days.
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 notice an unpleasant texture change in your icing after freezing, so I recommend using it within the first 3 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:
- Eggless Sugar Cookies
- Eggless Gingerbread Cookies
- Eggless Chocolate Sugar Cookies (Easy!)
- Eggless Sugar Cookie Bites
Recipe Card
Eggless Royal Icing
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
RECIPE #1
- 2 cups (240 g) confectioner's sugar
- 4 – 6 teaspoons teaspoons (20 – 30 ml) water
- 4 teaspoons (20 ml) light corn syrup
- 1 teaspoon (5 ml) lemon juice (optional – if not using, substitute with more water)
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 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
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