Ingredients
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1
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2
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2
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1/4
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-
-
-
-
-
-
-
-
-
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Directions
Vegan / Eggless Royal Icing, 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 – used water, total of 3 tsp – as it was very pellet-like at first ), used this to make letters and balloons to put as a decoration on cupcakes but the letters didn’t harden in time It took about 24 hours before they were fully set Additionally, I put some in the freezer in an attempt to speed up the setting process (didn’t work) and these were the only shapes that actually worked and didn’t fall apart immediately I’m sure they would work well for cookie decorating so I’m grateful for this recipe! The texture was really nice and easy to work with However, they do lighten up a LOT as one of the earlier reviews mentioned — if you’re looking at the pictures, the solid balloons were the original color and everything else faded Additionally, definitely put them in the freezer for a few hours or everything will fall apart , If using for letters or shapes, definitely put in the freezer and prepare 24 hours in advance!
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Steps
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1
Done
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1. in a Small Bowl, Stir Together Confectioners Sugar and First Liquid (water or Rice Milk) Until Smooth. |
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2
Done
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2. Add Corn Syrup and Almond Extract Until Icing Is Smooth and Glossy. If Icing Is Too Thick, Add More Corn Syrup. |
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3
Done
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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. |
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4
Done
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4. Cover Icing With Damp Cloth When not Using to Prevent Crusting. |
