It’s the most wonderful time of the year, and I found myself in need of a vegan royal icing recipe for a batch of vegan and gluten free cookies I’m fulfilling tomorrow for Mili’s Sweets.
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Classic royal icing calls for meringue powder, containing eggs as a main ingredient. I did a little research, and tweaked the moisture levels to find a nice flow. I wanted to take a moment and share this recipe so that others can enjoy a vegan alternative that doesn’t compromise on taste, or the ability to set dry to the touch.
vegan royal icing
Vegan Royal icing finds a way for beautiful flow and sets to dry, while tasting identically-delicious to classic royal icing, without the use of eggs/meringue powder.
Equipment
- mixer with paddle or whisk attachment
Ingredients
- 3 cups powdered/confectioners sugar
- 2 tablespoons either corn syrup or agave nectar
- 1 teaspoon pure vanilla extract
- 4-5 tablespoons filtered water
- food coloring if using
Instructions
- In a bowl add all of the ingredients with 5 tablespoons of water.
- Using a mixer, paddle or whisk the ingredients until combined.
- Scrape the bowl to be sure everything is combined.
- Add an additional tablespoon of water, according to the fluidity you prefer for your royal icing.
- Add coloring at this time if you wish.
- Add sprinkles to cookies or cakes, before the icing sets.
- Allow to dry at room temperature before handling, so they set and are dry to the touch. This will take about 5 minutes.
I hope you enjoy this!
Happy Holidays!
