VEGAN / EGGLESS ROYAL ICING

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Vegan / Eggless Royal Icing image

I found this on the Wilton forums when searching the web for an eggless royal icing substitute. I made a batch this morning and used it to assemble a gingerbread house. The pieces stuck together easily, the icing isn't running, and the roof isn't slipping at all. I'm very pleased! (Note: I'm posting the recipe as I found it, but I had to add an extra tsp of liquid - I used water, total of 3 tsp - as it was very pellet-like at first.)

Provided by L00k7025

Categories     Dessert

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

1 cup confectioners' sugar
2 teaspoons non-dairy milk substitute (like rice milk, or water)
2 teaspoons light corn syrup
1/4 teaspoon almond extract (or clear vanilla)
favorite paste food coloring or powder food coloring

Steps:

  • 1. In a small bowl, stir together confectioners' sugar and first liquid (water or rice milk) until smooth.
  • 2. Add corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  • 3. Divide into bowls, and add food colorings to each to desired intensity. Remember, colors will lighten slightly when dry. Dip, pour or paint with a brush onto the cookies. Set aside to dry.
  • 4. Cover icing with damp cloth when not using to prevent crusting.

Nutrition Facts : Calories 1022.6, Fat 0.1, Sodium 23.2, Carbohydrate 262.2, Sugar 242.8

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