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    Home » Cakes » Cake Icing and Frosting » Eggless Royal Icing 101

    Published: Oct 17, 2021 · Modified: Dec 19, 2021 by sushma iyer · This post may contain affiliate links

    Eggless Royal Icing 101

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    This is your Eggless Royal Icing Masterclass. Find not one but 3 ways of making this easy royal icing recipe for sugar cookies along with few tips & tricks to give you the confidence you need to try this technique yourself!

    image showing flooding of sugar cookies with royal icing

    This easy royal icing recipe for sugar cookies will totally change the way you think about royal icing. It comes together super quick, pipes smoothly, & dries hard perfect for decorating cookies, cakes, cupcakes, & gingerbread houses.

    Best of all, this is royal icing made without meringue powder or eggs!! Also includes a vegan royal icing recipe.

    What is Royal Icing?

    Also known as Decorator's Icing, Royal Icing is a type of icing made with confectioner's or icing sugar, egg whites, and sometimes flavoring or coloring that dries to form a hard glaze. Mostly used to decorate sugar cookies and gingerbread houses along with traditional Christmas Cakes.

    Since egg-whites is an integral ingredient to get the shiny, glossy smooth finish in a royal icing recipe, it was not feasible for a majority of the crowd to try it.

    Until today, Yes in this post I am going to cover not 1 but 3 ways of making royal icing, eggless version. I am sure decorating cookies with royal icing would become your favourite thing to do here on!!

    Why try this recipe?

    1. As mentioned totally no eggs, no egg-white, no meringue powder whatsoever making it suitable for everyone to try.
    2. Looking for royal icing with or without corn syrup, with or without aquafaba or with cream of tartar I have got you covered with all of it.
    3. All the versions of this eggless royal icing is super easy to make and comes together without much effort. Two of them does not require mixer too 😀

    Ingredients needed.

    ingredients needed to make royal icing
    Left Side: Ingredients needed to make Royal Icing using Corn Syrup or Honey
    Right Side: Ingredients needed to make Royal Icing using Aquafaba
    1. Glucose Syrup - I have used glucose syrup in place of corn syrup as this is what I could find easily here in NZ. Feel free to use corn syrup or honey as a substitute.
    2. Icing Sugar - It is important to use fine icing sugar. Homemade Powdered Sugar won't work.

    Step by Step Recipe

    First Method: Using Glucose Syrup

    collage of images showing how to make icing using corn syrup or glucose syrup
    • Start by sifting icing sugar. Do not miss this step. (image 1)
    • Add lemon juice, glucose syrup (or corn syrup) and give a good mix. (image 2 -3)
    • You can consider adding flavouring agent at this stage if you prefer and mix well.
    • That is your royal icing with corn syrup (glucose syrup) ready. (image 4)

    Second Method: Using Honey

    • Start by sifting icing sugar. Do not miss this step.
    • Add lemon juice and honey. Give a good mix.
    • You can consider adding flavouring agent at this stage if you prefer and mix well.
    • That is your royal icing without corn syrup (glucose syrup) ready.

    Third Method: Using Aquafaba

    This is my favourite method of making eggless royal icing. The icing made using this method turns out exactly like the ones made with egg white.

    It is glossy, shiny and so smooth. Absolutely white in colouration too unlike the other two method.

    Here is how you make it:

    collage of images showing how to make icing using aquafaba
    • Start by sifting the icing sugar and set it aside.
    • Over a double boiler, warm the aquafaba until warm to touch about 23°C if you own a thermometer.
    • Start whipping it at maximum speed until foamy. (image 5-6)
    • Then dump your sifted icing sugar and flavouring agent if any and whip till soft to stiff peaks form. (image 7)
    • That is how you make eggless royal icing with chickpea water aka aquafaba. (image 8)

    Comparing the Three Methods:

    image of a chart showing the difference between the three types of royal icing

    Of all the three, the aquafaba one is my personal favourite as it is so glossy, smooth and the icing resembles so much like the one made with eggs.

    Being said that once you add food colour of choice, then there is absolutely no difference between the three.

    All of them are easy to spread on a cookies, easy to smoothen and sets and hardens beautifully.

    If your design calls for white icing then go for aquafaba method otherwise you can choose any of the three methods to make the icing for your designs.

    three types of royal icing placed on a marble board

    Testing Consistency:

    Each of the method would yield royal icing with different consistencies.

    How to check Royal Icing Consistency?

    The testing method is similar to that of the one that you do while making a custard or jam.

    image showing how to test royal icing consistency

    Take the back of your spoon and draw a clean line. Icing should stay in its place for 15 seconds without having the need to disappear too quickly.

    So make a line and count till 15 seconds it should be flowly but still retain its position. If it flows too quickly then you need more icing sugar and if it does not flow at all it indicates the icing is too stiff and needs more water.

    This is known as the 15 seconds Consistency Test.

    Simple Logic

    • Too thick: Add little water or lemon juice to thin it out.
    • Too thin: Add icing sugar to thicken

    Storing Royal Icing

    Store the royal icing in an air tight container. Stays good for 5 days in your refrigerator.

    When you want to use it, give a good whip to get it to the right consistency and then use.

    Can we freeze Royal Icing?

    I have not tried freezing the icing yet. Will update the post if I do it.

    How to Decorate Cookies using Royal Icing?

    collage of images showing how to flood sugar cookies with icing
    • Transfer the icing to a piping bag.
    • Make a very small cut on the piping bag. You can always increase the size if you want later.
    • Trace along the edge of the cookie to form a border. (image 9)
    • Fill the inside of the cookie. Making a border prevents the icing from spreading out. (image 10)
    • This technique is also known as Flooding the Cookies with Royal Icing.
    • Allow it to harden overnight (image 11). Then pipe out any designs of choice on top.

    I will be sharing a detailed instruction on Diwali Cookies post which is coming up next so do consider subscribing to our Newsletter so you do not miss out any updates. (UPDATE: The DIWALI COOKIES post is now live).

    Piping Nozzles:

    If you wish to make use of piping nozzles to get a steady design. Then here are the two nozzle tip that you would need:

    1. Wilton Nozzle 2: This is the tip needed to flood the cookies.
    2. Wilton Nozzle 1: This is the tip needed to make intricate designs on the cookie.
    3. All the other nozzles that you use to make a buttercream flower designs can be used to make designs on top of the cookie using this icing.

    Baker's Tips:

    1. Use only store bought Icing Sugar or Confectioner's Sugar for best results. Homemade Powdered Sugar won't work for this recipe.
    2. Always sift the icing sugar to remove any lumps. Since the piping tip is very small, the lumps from the sugar would get stuck in there causing problems while designing.
    3. In the aquafaba method, warming the chickpea water helps us to dissolve the icing sugar while whipping and that way you do not get the grainy texture while tasting.
    4. If your icing is too thick add little water or lemon juice to thin it out. And if it is too thin add more icing sugar to thicken.
    5. The 15 seconds royal icing consistency is perfect for flooding the cookies. If you want to make designs consider adding more icing sugar and thicken it a bit.
    6. Always keep the icing covered or else it will solidify on the surface giving you a unpleasant taste and would also not flow properly.
    flowy consistency of icing captured on camera

    Recipe FAQ's

    Does Eggless Royal Icing Harden?

    Yes absolutely. It works the same way as the regular royal icing. In my next post I am going to share how to decorate a cookie with icing sugar where you will see how the eggless royal icing has hardened and set completely just like a regular decorated sugar cookie. (UPDATE: The iced cookie post is now live).

    Does this Icing Sugar form a crust once set?

    Well. It does stay good for 6 to 7 days but beyond that I found that the icing starts crusting a bit.

    What is the purpose of Glucose Syrup or Corn Syrup while making Royal Icing?

    Corn Syrup is the key ingredient that helps the icing to set with a softer bite. It also provides the glossiness that is the shine and helps prevents it from crystallising. So you cannot skip it while making.

    How long does the Eggless Royal Icing takes to dry?

    It takes around 4 to 5 hours for the icing to dry. However I prefer leaving it overnight to dry. You have to leave the cookies uncovered for it to dry completely. I simply place the cookies iced with the icing sugar on a baking tray and then in the oven overnight. Make sure that the oven is off.

    Does the Sugar Cookies become too sweet once iced with icing?

    No it doesn't. But you need to ensure that the recipe you are following is the perfect one in that case. I recommend using my base recipe for Eggless Sugar Cookies to be on the safe side. Also the addition of lemon juice helps cutting the sweetness.

    Can I use this icing to make flowers?

    Yes just adjust the thickness beforehand by adding more icing sugar to make it stiff.

    Will Homemade Aquafaba work for this recipe?

    Technically it should work. But I am yet to try it with homemade chickpea brine so won't be able to guide you at this stage but will update the post when I do it.

    Related Recipes:

    1. Eggless Sugar Cookies
    2. Buttercream Icing
    3. Decorate Cookies with Royal Icing.

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    Liked this recipe?Let us know by giving it a star rating
    cropped close image of sugar cookies filled with icing
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    5 from 4 votes

    Eggless Royal Icing 101

    This easy royal icing recipe for sugar cookies will totally change the way you think about royal icing. It comes together super quick, pipes smoothly, & dries hard perfect for decorating cookies, cakes, cupcakes, & gingerbread houses.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Calories 278kcal
    Author Sushma Iyer

    Ingredients

    Royal Icing using Corn Syrup (Glucose Syrup)

    • 1/2 cup Icing Sugar
    • 2 tsp Lemon Juice
    • 2 tsp Glucose Syrup

    Using Honey

    • 1/2 cup Icing Sugar
    • 2 tsp Lemon Juice
    • 2 tsp Honey

    Using Aquafaba

    • 2.5 cups Icing Sugar
    • 1/4 cup 60 gms Aquafaba
    • 1/4 tsp Lemon Juice or Cream of Tartar

    Instructions

    Royal Icing using Corn Syrup (Glucose Syrup)

    • Start by sifting the icing sugar well. Transfer it to a bowl.
    • Add lemon juice and corn syrup. Mix well. Your icing is ready

    Using Honey

    • Everything remains the same just as the Corn Syrup version. Only add honey in place of corn syrup. Your icing is ready.

    Using Aquafaba

    • Sift the icing sugar well and set it aside.
    • Over a double broiler warm the aquafaba until warm to touch or up to 23°C on a thermometer.
    • Start whisking the aquafaba until foamy.
    • Then dump the icing sugar along with lemon juice and whip till soft to stiff peaks forms. That's your royal icing.

    Video

    Notes

    1. Always sift the icing sugar to remove any lumps. Since the piping tip is very small, the lumps from the sugar would get stuck in there causing problems while designing.
    2. In the aquafaba method, warming the chickpea water helps us to dissolve the icing sugar while whipping and that way you do not get the grainy texture while tasting.
    3. If your icing is too thick add little water or lemon juice to thin it out. And if it is too thin add more icing sugar to thicken.
    4. The 15 seconds royal icing consistency is perfect for flooding the cookies. If you want to make designs consider adding more icing sugar and thicken it a bit.
    5. Always keep the icing covered or else it will solidify on the surface giving you a unpleasant taste and would also not flow properly.
    6. Details on how to adjust the consistency of the icing, how to test the consistency and how to use royal icing has been discussed in detailed in the post. Just scroll a bit up to follow along.

    Nutrition

    Calories: 278kcal | Carbohydrates: 71g | Protein: 1g | Fat: 1g | Sodium: 14mg | Potassium: 12mg | Fiber: 1g | Sugar: 63g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 1mg | Iron: 1mg
    Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages

    « Eggless Sugar Cookies Recipe - Ultimate Guide
    Eggless Diwali Cookies (Mehendi Cookies) »

    Reader Interactions

    Comments

    1. Ruchi says

      December 09, 2022 at 2:11 am

      5 stars
      Hi,can you please guide how to store icing so it will not spoil or loose its texture and taste.I want to make it ahead to avoid last moment stress😀.

      Reply
      • sushma iyer says

        December 11, 2022 at 10:50 pm

        You can make it 2 days ahead of time and store it at room temperature itself

        Reply
    2. Serena says

      February 07, 2022 at 11:04 am

      Thank you, your honey recipe saved me in a pinch!

      Reply
      • sushma iyer says

        February 07, 2022 at 2:33 pm

        Hi Serena.. so glad to see that it worked for you.. thank you for sharing your feedback with me 🙂 appreciate it

        Reply
    3. Norma Poyntz says

      December 19, 2021 at 2:19 am

      Your recipe using glucose syrup and using honey is EXACTLY the same wording. I understand that one should replace the same amount of syrup with honey, but it doesn't say that in the ingredients list.

      Reply
      • sushma iyer says

        December 19, 2021 at 10:11 am

        Hi Norma.. Thank you for pointing it out.. I will add the same in the ingredient list so that it is easier to understand.. sorry for the inconvenience caused.

        Reply
    4. Manisha says

      December 11, 2021 at 11:33 pm

      Hi, is glucose syrup is same as liquid glucose ?

      Reply
      • sushma iyer says

        December 12, 2021 at 9:40 pm

        Hi Manisha.. If you are from NZ then yes it is the same

        Reply
    5. Iris says

      October 21, 2021 at 7:21 am

      Hi. So which is your preferred royal icing method? I like the aquafaba one.. But which do you recommend?

      Reply
      • sushma iyer says

        October 21, 2021 at 7:48 am

        I recommend aquafaba too.. the shine the gloss the texture is magical

        Reply
    6. Sangeetha Jaganathan says

      October 20, 2021 at 3:52 am

      5 stars
      Thank you for sharing mam. I can't wait to try it.

      Reply
      • sushma iyer says

        October 21, 2021 at 7:48 am

        Pleasure is all mine.. thank you 🙂

        Reply

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