Eggless Royal Icing Recipe is an easy alternative to the egg based royal icing we use for decorating cookies and cakes. There are various ways you can substitute egg whites in the recipe, and what I am going to share today is one of the easiest ways to obtain results. The whole process takes 5 minutes excluding the resting time. And it also acts so much like the egg white based royal icing.
Eggless Royal Icing Recipe – Ingredients
Every ingredient used in this Eggfree Royal Icing Recipe has a purpose. So try not to miss out any of those. I will list them out and their function in the recipe. I will also provide links for the ingredients below.
- Whey Protein: Egg whites is majority protein, very little fat and carb, and whey protein is an incredible substitute for egg whites. It gives the same kind of structure to the finished icing and makes it quite stable. Click here to buy
- Vinegar: An acidic ingredient added to protein gives it more stability. Even while beating egg whites, vinegar or cream of tartar is added. So adding it to the whey protein will help you with good stability. Click to buy
- Xanthan gum: This is an ingredient which helps bind everything together. Extensively used in egg free recipes, this gives the binding in recipes when we substitute eggs. This is the most important of all ingredients and this is what helps in setting the icing hard without softening. So make sure to add it in the recipe. Click to buy
- Icing Sugar: In any royal icing recipe, icing sugar plays an important role in the smoothness of the final frosting. You can’t use powdered sugar instead, because of the gritty finish it will give to your icing. Icing sugar also has corn flour as part of it which in turn gives the thickness to the icing. Always buy extra fine icing sugar from whole sale bakery supplies store so that your icing won’t be gritty. Click to buy
- Corn Syrup/ Liquid Glucose: This is added to give a shine to the final frosting. Once the icing sets hard, it usually looks very dry. When you add corn syrup/ liquid glucose, it gives a good shine even after the icing sets. Click to buy
Eggless Royal Icing Recipe – Consistency
Figuring out the consistency of royal icing is very important when you want to decorate amazing cookies. When it comes to decorating cookies, you need two consistencies. One is thicker and is used to draw the outline of the designs and the other is thinner and used as the filling also known as the flooding of the cookies. But some decorators use the same consistency for both outline and flooding.
To find out the consistency, there is a icing count involved. Take icing in a spoon and pour it in a steady steam in a bowl and count the seconds it takes to merge with the icing in the bowl without leaving any streaks. This is called as icing count.
The more seconds it takes, the more thicker the icing is. So for flooding try to use 8-10 seconds, for outline, use 15-20 seconds. Every cookie decorator has their own preferred consistency. Whichever is suitable for you, hold on to that.
You can read so many mazing elaborate posts on icing count in Internet. Try to Google for it.
As usual, I have made a tiny video showing you how to make the eggless royal icing for your decorating purposes. Don’t forget to follow me in Instagram to keep in touch. The recipe card is at the bottom of this post. If you decorate any cookies with this royal icing, don’t forget to tag me in your social media posts. I so look forward to seeing your creations.
I also have a recipe with aquafaba, which I used previously. Click on the image below to see the recipe and video. The only disadvantage of this recipe is that it becomes slightly softer after a while. That issue has been addressed in today’s recipe by adding xanthan gum. You can also add xanthan gum to the aquafaba to make it more firmer and drier.
Eggless Royal Icing Recipe
- 20 gm Water
- 10 gm Protein Powder
- 1/2 tsp Vinegar
- 1/8 tsp Xanthan Gum
- 1 tbs Light Corn Syrup
- 200 gm Icing Sugar
- Water as needed
- In a bowl, combine water and protein powder and mix.
- Set aside for 10 minutes.
- Using a beater beat this mixture until foamy.
- Add vinegar and beat until combined.
- Add icing sugar little at a time and beat to incorporate.
- Add xanthan gum and corn syrup and beat. The mix will be extremely thick at this stage.
- Add one or two tsp of water and keep beating until the icing comes together.
- Add vanilla and beat to incorporate.
- You can add more water to use it as flooding while decorating cookies.
- The thicker mix can be used for outline.