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!
This was my first time making royal icing and it didn't work out too well. I expected the recipe to cover at least half a dozen large cookies but it only yielded enough to decorate 3 large cookies. I also ended up having to add many more teaspoons of milk and syrup to get it to the right consistency as it was too thick. I doubled the recipe and got 5 large cookies decorated :(. I was testing this recipe because I need to decorate 36 large vegan sugar cookies next week but now I don't know what I'm going to do...
Works well and the icing does harden. There's no need for the egg whites. I've used it for decorating cookies, but not for building gingerbread houses because the icing does take some time to dry. I will use this again since many of my family and friends are allergic to eggs and I'm always looking for eggless dessert recipes.
I'm leery of raw egg, which is how I landed on this recipe. I like the almond flavoring. It was super easy, but I needed a triple batch to cover all of our gingerbread men.
Works perfectly! The corn syrup makes it very sticky, so it holds the gingerbread house together. I used anise extract instead of almond and it was really good!