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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.)
- 1. In a small bowl, stir together confectioners’ sugar and first liquid (water or rice milk) until smooth.
- 2. Add corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- 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. Cover icing with damp cloth when not using to prevent crusting.
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!
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.