Eggless Royal Icing Recipe (2024)

FAQs

What can I use instead of eggs in icing? ›

You can order Ener-G Egg Replacer or use this as a substitute: 2 tablespoons potato starch, 1 tablespoon tapioca starch, 2 teaspoons baking powder, and 1 teaspoon baking soda. This is a very similar formula to the egg replacer mentioned above.

Anti-royal icing is an alternative to traditional royal icing. It does not contain egg white. And unlike classic royal icing, which hardens quickly and has a stiffer texture, anti-royal icing sets but remains a little lighter and fluffier, making it perfect for cakes, cupcakes, brownies and other pastries.

The most traditional way to make royal icing is with raw egg whites. Egg whites will create the most smooth, glossy finish on whatever you use the royal icing to decorate with. Royal icing made with meringue powder will have a more matte finish.

The risk is slight, but it is certainly possible for raw egg whites to contain food-borne pathogens, such as Salmonella. Fortunately, you can prepare royal icing using two different methods with little to no risk by using meringue powder or pasteurized egg whites.

Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.

Egg White Powder

Meringue powder has sugar in it. Since you use powdered sugar in royal icing, it's fine,” said community member Lynnht. You can reconstitute this powder with water as a substitute for egg whites (the label on the package should tell you the right ratio of powder to water for your recipe).

You'll need 4 cups, or about 1 pound of confectioner's sugar, 5 tablespoons of warm water, and most importantly, 3 tablespoons of Meringue Powder. Meringue Powder is the secret to perfectly smooth and stiff royal icing that cooperates when you decorate cookies, cakes, and other treats.

There are three main types of royal icing: stiff consistency, piping consistency, and flood consistency. They are used for different decorating techniques, although sometimes you can use different consistencies to achieve the same result.

The corn syrup is an ingredient that is usually mentioned as optional in classic royal icing recipes. It adds a little gloss and elasticity to the icing. The glycerin is the not-so-secret ingredient that keeps the icing from being rock hard. You can find it in the baking section at craft stores or online.

The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.

How do you not get salmonella from royal icing? ›

Although the risk is relatively low, it is best for immune-compromised people not to eat royal icing made using fresh egg whites. Dried egg whites are a safe option since they have been pasteurized.

What tends to be most noticeable about using too much food coloring is how it makes the red royal icing taste bitter. Now, if you use my lemon royal icing recipe the lemon juice masks any bitterness quite well.

If you're using pasteurized egg whites or fresh egg whites in your royal icing recipe, shelf life is generally lowered by about 50% for countertop, and 25% for fridge, and remains the same for freezer.

Egg whites are loaded with protein which tends to form a gel net, that thickens the recipe. This is also used to make icing or frosting. What is more, proteins in egg whites prevent sugar crystallization and promote smoothness to the finished product.

Potential substitutes for eggs include: yogurt, applesauce and mashed banana. Always consider the number of eggs you are replacing. A substitute is more likely to work when it's only replacing one egg.

Whisk together water, oil, and baking powder.

This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.