By L00k on December 21, 2009
"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.)"
Serving Size: 1 (137 g)
Servings Per Recipe: 1
"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!"
"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!"