Cake Central › Cake Forums › Cake Talk › Recipes › Egg-free Royal Icing
New Posts  All Forums:Forum Nav:

Egg-free Royal Icing - Page 2

post #16 of 19

You can make egg free icing with icing sugar, cream of tartar and water or milk . Start with 2 cups and 1/4 teaspoon cream of tartar. Cream of tartar is also good for making merangue for pie stiffer..

post #17 of 19

Hi, in Italy many chef pastry use hyfoama as a substitute for egg white. It's a derivative of milk.


Recipe for royal icing:

water 300gr

hyfoama 30gr

icing sugar 2400gr 

post #18 of 19

This is a plain brown sugar icing recipe used by my mom and me since the 50s.  NO EGGS.


Quick Brown Sugar Icing                           Yield:  About 3/4 Cup


It's a coarse icing, but good and will stick to gingerbread houses.


Cook all ingredients slowly to the boiling point using a wooden spoon.


1-1/2 cups brown sugar, dark or light

5 tablespoons half-and-half or cream

2 teaspoons butter

1/8 teaspoon salt


Remove from heat, cool and add:


1/2 teaspoon vanilla


Beat the icing with the wooden spoon until it can be spread.


Add 1/2 cup chopped nuts if you like.


Double or triple the recipe for a large cake.  The 3/4 cup this makes will do a loaf cake.

post #19 of 19
Depending on what you need it for, you can mix the icing sugar with water only. If you use lots of water it's pourable, If you use less water it's more like a paste. But you can't use it for piping work...unless you pipe flat 2D on a cake.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Egg-free Royal Icing