Eggless Royal Icing--Does Anyone Have A Good Recipe?

Decorating By Genny_yummies Updated 5 Oct 2008 , 8:26pm by gabbenmom

Genny_yummies Posted 3 Oct 2008 , 4:49pm
post #1 of 7

I'm trying to see if anyone has a tried and true recipe for eggless royal icing. I'm trying to come up with this design for my daughter's 5 yr birthday cake next week, and one of her cousins is severly allergic to eggs.
I have a recipe but not sure, since I've never tried it. And it uses 2 lbs of powder sugar. All I need are some letters and maybe a couple of butterflies. What would I do with the rest of the icing?
Anyway, this is what I have

2 lbs powder sugar
1 egg white substitute
4 drops of acetic acid (1/4 tsp)
For egg substitue it says to: Dissolve 1/4 oz unflavored gelatin in 1 1/4 cups of hot water. Let sit until cold but not set. Four tsp of this mixture equal 1 egg white.
For acetic acid I read about using lemon juice.
Directions: Sift the sugar into a large bowl. Beat the egg white lightly. Make well in the sugar and add the acid and some egg white substitute. Beat throughly, adding more egg white substitute as required for consistency.

6 replies
kakeladi Posted 4 Oct 2008 , 9:42pm
post #2 of 7

Why don't you try just adding some lemon juice (the acetic acid mentioned) into some powdered sugar? It won;t take much; you can make as much or littles as yhou need.

leahk Posted 4 Oct 2008 , 9:58pm
post #3 of 7

Just adding some lemon juice willmake a glaze-type icing. I usually use that to drizzle over a cake.
Using the gelatin may firm it up a bit more.
Good luck!

Editted to add: Have you checked out vegan recipes? There must be a vegan frosting recipe out there!

tammynblake Posted 4 Oct 2008 , 10:21pm
post #4 of 7

Royal Icing

3 level TBSP merinque powder
1 pound sifted powdered sugar
6 TBSP water

Mix in mixer, don't overmix. I like to make this icing the day before so some of the air goes out. royal icing should be restired before using. All utensils for this icing should be spotlessly clean, you don't want ANY grease to get in it.

Tammy

Callyssa Posted 4 Oct 2008 , 10:55pm
post #5 of 7

I was actually looking just last weekend for someone on here about a vegan RI, and couldn't come up with anything. I would definitely try the recipe you have and see what you end up with, then if it works well, let us all know! icon_smile.gif It almost seems like a "pipable" fondant?!

tchrmom Posted 4 Oct 2008 , 11:31pm
post #6 of 7

I think meringue powder may be egg-based, thought that's what I use, most of the time. I have never tried eggless. Thank you (from the mom of a food-allergic child) for trying accommodate a child with allergies. We really appreciate it.

gabbenmom Posted 5 Oct 2008 , 8:26pm
post #7 of 7

tchrmom- you are correct. Meringue powder is egg based. Egg substitutes are also made from egg. The only thing I have found to use in baking for my son is an egg replacer. I don't think it would work in royal icing. It would be great to have a royal icing to make without any type of egg product in it.
If you are trying to make this for an allergic child, just be careful. Alot of produts that are supposed to be "better" for you than eggs are still egg based. I have been doing reseach due to my son being diagnosed with an egg allergy.
Good luck and please share if you find a good royal with no egg in it!!!!! thumbs_up.gif

Quote by @%username% on %date%

%body%