Eggless Royal Icing Recipe (2024)

FAQs

What can I use instead of eggs in 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.

Anti-royal icing is an alternative to traditional royal icing. It does not contain egg white. And unlike classic royal icing, which hardens quickly and has a stiffer texture, anti-royal icing sets but remains a little lighter and fluffier, making it perfect for cakes, cupcakes, brownies and other pastries.

The most traditional way to make royal icing is with raw egg whites. Egg whites will create the most smooth, glossy finish on whatever you use the royal icing to decorate with. Royal icing made with meringue powder will have a more matte finish.

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.

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.

Most of the problems I've encountered with royal icing can be solved by making sure the icing is not over-mixed. The icing should be thick and creamy when it comes off the mixer rather than light and fluffy. I mix my royal icing on medium-low speed for no longer than 5 minutes.

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.

If after making these adjustments, you think your icing is too thin or too thick for your application, don't worry. The icing consistency can be adjusted at any stage of the decorating process simply by stirring in sifted powdered sugar to thicken, or water to thin.

What are the disadvantages of royal icing? ›

Disadvantages: Royal icing can crack. This makes it ill-suited for covering large surface areas (for instance an entire cake) or curved surfaces. Royal icing is rarely the most nuanced of flavors, with a somewhat bland (albeit sweet) flavor.

A: Bad tasting icing is very disappointing. It is likely caused by bad powdered sugar or vanilla extract.

The starch added to most powdered sugar can make frosting taste slightly metallic. Here's how to fix that: Melt the butter and mix it with the powdered sugar, salt, and milk in a stainless steel bowl. Set the bowl in a wide skillet of barely simmering water for 5 minutes, stirring from time to time.

Undermix, and your royal icing looks translucent and is structurally weak. Overwhip, and you're giving too much volume to the egg proteins via air, causing the structure to weaken in a different way. Overmixed icing usually looks porous when dry, and sometimes will not even fully dry and be soft/brittle.

To thicken homemade ice cream without using eggs, use cornstarch. Yes! The starch you use to make pudding, gravy, and thicken fruit sauces. Cornstarch becomes an ice cream-thickener by mixing together cornstarch and sugar before adding the cold liquid, whisking it together, and slowly heating to a boil.

Whisk together water, oil, and baking powder.

This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.

Egg whites are loaded with protein which tends to form a gel net, that thickens the recipe. This is also used to make icing or frosting.