Egg Free Royal Icing

Baking By spottydog Updated 2 Jun 2015 , 2:38pm by SquirrellyCakes

spottydog Posted 25 Jul 2011 , 11:46pm
post #1 of 14

Anyone have a recipe for egg free royal icing? icon_biggrin.gif

13 replies
angelleyes Posted 25 Jul 2011 , 11:55pm
post #2 of 14

1lb of powerder sugar, 3 tables spoons of meringue powder, 5 to 6 tablespoons of luke warm water ... Mix all dry first intill blended then add the water... Beat 7 to 10 min

coleslawcat Posted 25 Jul 2011 , 11:58pm
post #3 of 14

Meringue powder is made from eggs. If you are avoiding because of an allergy I wouldn't use it. If you are avoiding because you are skeeved out by uncooked eggs it's a great choice.

shanter Posted 26 Jul 2011 , 12:00am
post #4 of 14

From the web: "meringue powder is made of dried egg whites, sugar, and gum"

See this thread:

shanter Posted 26 Jul 2011 , 12:02am
post #5 of 14

I should have said:
See this thread about eggless RI.

For recipes, put "vegan royal icing" into Google--many links come up.

angelleyes Posted 26 Jul 2011 , 12:05am
post #6 of 14

I was just sharing what I know.. It's better than the actual egg... icon_cool.gif

pinklady1356 Posted 27 Jul 2011 , 2:28am
post #7 of 14

can you put left over royal icing in ice box?

One more thing, it has no flavor in you guys put any flavor or you dont bec the sugar cookies has flavor huh? am i correct?

any advice and help would be appreciated. icon_smile.gif

coleslawcat Posted 27 Jul 2011 , 4:25am
post #8 of 14

I usually use a little vanilla extract in mine. I never have saved it. After I finish doing my cookies I usually dump what's left, so I don't know the answer to that.

angelleyes Posted 27 Jul 2011 , 4:38am
post #9 of 14

I was told it could be put in the frig for up to 2 weeks

FromScratchSF Posted 27 Jul 2011 , 5:23am
post #10 of 14

Is this an allergy thing? What do you want to use the royal for? I can't imagine eggless royal for stringwork or droplines, but maybe to do scrolls or something?

My experience, royal made with meringue powder does not keep or last, it starts to separate and crystalize.

Royal made the traditional way with egg whites, powdered sugar and cream of tarter does keep quite well in an air tight container or a zip lock (to keep it from drying out). It actually pipes better, your strings are stronger and the colors get more vibrant when you let it mature over night.

I fear no egg.


gingerbreadtogo Posted 28 Jul 2011 , 4:24pm
post #11 of 14

I keep RI made from meringue powder up to 2 weeks in airtight container on counter..I just remix with spatula, good as fresh...

geekycakes Posted 2 Jun 2015 , 1:27pm
post #12 of 14

Here is a vegan royal icing recipe:

SquirrellyCakes Posted 2 Jun 2015 , 1:55pm
post #13 of 14

In Canada, I buy a soy based royal icing mix at the Bulk Barn.  It works great.

SquirrellyCakes Posted 2 Jun 2015 , 2:38pm
post #14 of 14

The brand is Virgin Ice.

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