Eggless Royal Icing
Fuss-free, eggless royal icing recipe for your sugar cookies
Servings: 24 cookies
Ingredients
- 2 cups icing sugar (powdered sugar)
- 1 tbsp cornflour
- 1/2 tsp xantham gum optional but recommended
- 1/8 tsp salt
- 2-3 tbsp water
- gel food colour if using
Instructions
- Sieve the icing sugar into a large bowl. Add cornflour, salt, and xantham gum and whisk all the dry ingredients together
- 1 tbsp at a time, add in water until the mixture forms a thick paste. You will need 2-3 tbsp approximately. If you are using liquid food colour instead of gel, reduce water content even further
- Add in your gel food colouring until the desired colour has reached. The mixture should be a stiff paste that is slightly gritty
- For stiff icing (to create very intricate details, write thick lines, or lettering): Add 0-0.5 tsp water. The icing needs to be barely pipeable textureFor medium icing (to pipe borders & create designs): Add 0.5-1 tsp of water. The icing should be fluid but leave a thick line if you drizzle a spoonful back into the bowl. For thin icing (to fill and flood the designs): Add 1-1.5 tsp of water. The icing should be self-leveling. The icing should smooth out into a bowl within 8-10 seconds if a spoonful is drizzled.
- Transfer to piping bag to use. Cut off a tiny tip at the end and pipe your designs. Stiff outlines take 15-20 minutes to dry before you can start flooding your designs. Once you've flooded your designs with the thin-medium icing, let set until cookies are completely dry (60-80 minutes under a fan). Transfer to airtight box.
Notes
You can store the icing by keeping the piping bags in an airtight container for up to 1-2 days. Do not refrigerate your icing, it will get gritty and soggy. If you have leftover icing, you can also pipe long lines and break them once dry to create homemade sprinkles.
