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.
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.
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.
Editted to add: Have you checked out vegan recipes? There must be a vegan frosting recipe out there!
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.
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! It almost seems like a "pipable" fondant?!
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.
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!!!!!