Vegan Royal Icing

An easy vegan royal icing that is eggless and uses corn syrup. This royal icing is wonderful to decorated sugar cookies with and hardens beautifully.
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I am so happy with this egg-free and aquafaba free vegan royal icing! I love how easy it is to use and make – and how well it hardens.

Cookie decorating has been a love of mine for quite a while. I have tried making royal icing with aquafaba, flax seeds and I have tried ever vegan meringue product on the market! If you are looking for a pretty much fail-proof eggless royal icing – you can’t go wrong with this one! And it is the perfect companion to My Favorite Sugar Cookies and Lemon Poppyseed Cookies recipes.

The icing vessel.

There are a few ways to pipe the icing on your cookies – plastic piping bags, a knife and icing bottles. I have used them all throughout the years, but I now only reach for the Sweet Sugarbelle bottles.

These bottles are awesome! They let you easily switch piping tips, see your colors easily and are a lot less messy than any other method. Plus they are more environmentally friendly than the traditional piping bags – you just wash them out and you’re ready for the next project. And I have tried a couple of different bottle brands, Sweet Sugarbelle is the one that I recommend.

The icing consistency.

The consistency of your icing is so important to getting the right look to your cookies. There are two main consistencies that use for my cookies: a sturdy flood and a medium writing/detail.

Sturdy flood: This is a lava-like consistency that I use for outlining and filling. You can see this is the only kind I use on my easy reindeer cookies in the video below. Add a tablespoon of water at a time to your icing flows off your spoon with no clumping. Not running off your spoon, but a slow, steady and even pour. I use a #2 round tip for outlining and then just remove the top from the icing bottle to flood the inside of the cookie. You can be classier than I am and use a large A1 tip for the flooding:)

medium writing/detail: This is about the consistency of the icing right after I make with, without adding any extra water. It should pipe of of the bottle easily in a straight string without breaking. This is perfect for line work and writing.

The icing colors.

This is the fun part – choosing your colors! I pretty much stick with the Americolor brand an this kit is a great one to start with. But if you are ready to go all out, the 70 color kit is pretty freaking awesome! However you decide to start, I really recommend getting a white, the icing does not come out pure white, so you can add a few drops of the coloring to get a nice pure white background for your cookies. TIP: Add the coloring BEFORE you thin your icing with water. The liquid from the coloring will start to thin it, and you don’t want to over do it!

https://www.youtube.com/watch?v=Vd-l1mlGAgM

Vegan Royal Icing

A quick royal icing recipe that doesn't use any eggs and decorates and hardens beautifully!

Ingredients

  • 360g (3 cups) Powdered Sugar sifted
  • 3-4 Tbsp Light Corn Syrup
  • 2 Tbsp Water
  • ½ tsp Vanilla*
  • Food Coloring optional
  • Additional water for thinning

Instructions

  • Combine all ingredients in a mixer (except food coloring and additional water) and mix on medium high for 5-6 minutes or until thick and creamy. If the mixture is too thick while beating, add water a tablespoon at a time until it is the consistency of marshmallow fluff.
  • Add food coloring a drop at a time, beating in between each drop, until your perfect color is achieved. If creating multiple colors, divide the icing into separate bowls and mix in the coloring by hand.
  • The icing should be thick and creamy. To create a thinner icing for flooding, add an additional tablespoon of water at a time until you have a lava-like consistency.
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Notes

  • *Use any flavoring and extracts you like! 1/4 tsp of almond or peppermint extract is great!
  • Icing stores refrigerated in an airtight container for up to two weeks. Bring to room temperature before piping.
Happy Baking!

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