Vegan / Eggless Royal Icing

CookingForThree's Note:

I found this on the Wilton forums when searching the web for an eggless royal icing substitute. I made a batch this morning and used it to assemble a gingerbread house. The pieces stuck together easily, the icing isn't running, and the roof isn't slipping at all. I'm very pleased! (Note: I'm posting the recipe as I found it, but I had to add an extra tsp of liquid - I used water, total of 3 tsp - as it was very pellet-like at first.)

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 0.5 cup

• 1 cup confectioners' sugar
• 2 teaspoons non-dairy milk substitute (like rice milk, or water)
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract (or clear vanilla)
• favorite paste food coloring or powder food coloring

Directions:

1. 1. In a small bowl, stir together confectioners’ sugar and first liquid (water or rice milk) until smooth.
2. 2. Add corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
3. 3. Divide into bowls, and add food colorings to each to desired intensity. Remember, colors will lighten slightly when dry. Dip, pour or paint with a brush onto the cookies. Set aside to dry.
4. 4. Cover icing with damp cloth when not using to prevent crusting.

Reviews

[edeneve]

This icing was awesome! Just used normal ingredients, I used water for the liquid. I used it to make gingerbread houses and it held perfectly. Thanks for this recipe!