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Eggless Royal Icing in a bowl with a whisk
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Eggless Royal Icing

This Eggless Royal Icing is perfect for decorating cookies! With a subtle lemony taste, this egg-free royal icing is 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.
Course Dessert
Cuisine American
Keyword eggfree, Eggless, icing, royal
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Calories 524kcal

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.

    Notes

     
    STORE: 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.
     
    CHECK CONSISTENCY: 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.
    • 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.
     
    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.
     
    EXTRA TIPS: 
    • 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. 
     
    EGGLESS ROYAL ICING FREQUENTLY ASKED QUESTIONS:
     
    WHAT IS THE DIFFERENCE BETWEEN ROYAL ICING AND REGULAR SUGAR ICING?
    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.
    WHAT IS ROYAL ICING USE FOR?
    Royal icing is used to decorate gingerbread houses, sugar cookies, and many other sweet treats.  
    HOW DO YOU STORE EGGLESS ROYAL ICING? 
    Royal icing can be stored at room temperature for up to 3 days.
    CAN YOU FREEZE STORE EGGLESS ROYAL ICING? 
    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.
    HOW LONG EGGLESS ROYAL ICING TAKES TO DRY?
    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.
    HOW DO I KNOW IF MY ROYAL ICING HAS THE RIGHT CONSISTENCY?
    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.
     
    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. 
     
    THIS EGG-FREE ROYAL ICING IS PERFECT ON:
     
     Did you make this recipe? Don’t forget to give it a star rating below!
     
    Please note that nutritional information is a rough estimate and it can vary depending on the products used.
     

    Nutrition

    Calories: 524kcal | Carbohydrates: 135g | Protein: 1g | Fat: 1g | Sodium: 15mg | Potassium: 5mg | Fiber: 1g | Sugar: 133g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg