Vegan Royal Icing Recipe (2024)

FAQs

What can I use instead of eggs in royal 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.

Meringue powder can get expensive, and it's made with eggs, which we don't want. Use either xanthan gum or arrowroot powder instead of meringue powder to make royal icing without eggs. You only need a half teaspoon of either of these for the recipe, so one container will last you a very long time!

Royal icing is frosting that's made from confectioners' sugar, egg whites, and flavorings, and used in many ways to decorate cookies and cakes. The biggest difference between buttercream frosting and royal icing is texture-buttercream is creamy and soft; royal icing hardens to a candy-like texture.

This is because some manufacturers of icing sugar add dried egg whites to the mix. As a result, some brands that sell icing sugar are vegetarian but not vegan, so it's best to check the label to be sure. For a vegan-friendly icing sugar, Tate and Lyle Icing sugar is suitable for vegans to use, so get baking!

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-Free Royal Icing Using an Egg-replacer Powder:

I used Bobs Red Mill Egg Replacer which is egg-free, gluten-free, and vegan.

A tablespoon of ground flax seeds is often substituted for egg. It has a thickening effect, is a good source of protein and healthy Omega 3 fat. Aquafaba is a pretty good substitute for egg whites. I have used it to make a variety of dishes calling for egg whites.

Cream of tartar is a stabilizer and is sometimes used in making meringue to keep the eggs from collapsing. Some meringue powder already has cream of tartar in it to help in stabilizing meringue. So you can't use cream of tartar as a substitute for meringue powder, but it can be used to stabilize meringue recipes.

Cookie icing can be used in the same way that royal icing can; however, it doesn't dry as hard as royal icing does. It's great for flooding cookies or piping designs into wet icing. To thin the consistency of cookie icing, just pop it in the microwave for about 20 seconds.

What are the three types of royal icing? ›

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.

However, the raw egg recipe works well when you're making inedible confections, such as those used in decorating or constructing gingerbread houses. Although royal icing dries firm, it is still sensitive to its environment. If it comes in contact with any grease, oil or high levels of humidity, it goes soft.

Vegan Frostings and Icings

Betty Crocker Rich & Creamy Frosting—Cherry, Chocolate, Creamy White, Dark Chocolate, Lemon, Milk Chocolate, and Vanilla. Betty Crocker Whipped Frosting—Butter Cream, Chocolate, Fluffy White, Milk Chocolate, OREO Creme Flavored, Strawberry Mist, Vanilla, and Whipped Cream.

BONRAW Natural Sweetener Silver Birch Xylitol Sugar Free Icing Sugar 500g - Icing Powder For Decoration.

If it originates from beet sugar, it is highly likely to be vegan since no bone char is involved in its processing. However, if it is produced from cane sugar, there's a possibility that bone char was used during the refining process, rendering it non-vegan.

For recipes that use eggs as a binder or for moisture, substitutes like applesauce or oil can do the trick. If the eggs act as a leavening agent, try a combination of vinegar and baking powder. It's worth noting that the finished product won't be exactly the same as when you use real eggs.

Instead of the traditional egg custard base, this recipe uses cornstarch and a few tablespoons of cream cheese to thicken the base. It's not enough that you taste the cream cheese, but just enough to give the ice cream a creamy, silky mouthfeel.

The effect of adding an egg yolk to it will be having the meringue not whip up properly. The fat of the egg yolk will ruin it. Instead of beautiful white peaks you will have a foamy mess. For a beautiful meringue use clean equipment, room temperature eggs-whites only, sugar, and beat as much air into them as possible.