This Vegan Royal icing without eggs is the perfect icing to decorate your cookies! No need for eggs or even meringue powder in this simple and easy-to-use alternative royal icing recipe.
I am so thrilled to say that I have finally been able to make a vegan royal icing that comes out the right consistency for both piping and flooding. I still have practicing to do, but I’m so giddy with the fact that I now can decorate cookies with a vegan royal icing without egg whites that comes together in minutes.
It uses just 4 ingredients, and does not start with aquafaba! In fact, it’s very similar to making royal icing with meringue powder, but we’ll replace that expensive and eggy ingredient with better options.
Why You’ll Love This Vegan Royal Icing Recipe
- You’ll love using this simple and perfect vegan royal icing recipe to decorate my Soft Sugar Cookies, or Vegan Cut Out Cookies.
- It works exactly like traditional royal icing, but it’s made without meringue powder or egg whites!
- I’m not a person who can do all the fancy piping and designs that I see on sugar cookies, but if you are, you’ll love this icing!
- It also works well for doing very simple cookie decorating (my favorite kind), and it’s the perfect vegan royal icing for gluing gingerbread houses or adding details to Vegan Gingerbread Cookies too.
- Speaking of cookies, you’re going to love my Gluten-Free Triple Chocolate Cookies! They’re a favorite around here.
Featured Reader Comment:
Thank you so much for this awesome recipe ! It’s the first time I find one with such a great consistency, moreover without egg whites (great when you’re pregnant) or meringue powder (which is impossible to find in France).
Ingredients and Substitutions
Egg-free Royal Icing only calls for 4 ingredients, and one of them is water!
- Powdered Sugar – sometimes called confectioners’ sugar, this is the basic building block for all good cookie icing recipes.
- Cornstarch – This acts as a thickener. If you’re outside of the US, look for “cornflour”, it’s the same thing.
- Xanthan Gum – You can either use this or arrowroot powder. I’ve tested both, and they both give the same result, which is a thick, smooth, hardening vegan royal icing.
- Water – You can adjust the consistency of your vegan royal icing by reducing or increasing the amount of water added.
You’ll find all of the details, measurements, and easy instructions for making this vegan royal icing recipe in the recipe card below!
Insider Pro Tips
- Once mixed, you can store this royal icing without eggs for up to one month in the fridge. Be sure to keep it in an airtight container. I don’t recommend storing this at room temperature, as I’ve found that the top layer forms a crust.
- After storage, whip the frosting for a few minutes to make it smooth and pourable again.
- Adjust the consistency of the icing by changing the amount of water you add. I find that 1/3 cup of water makes vegan royal icing that is perfect for outlining and details. To make a runner icing that is suitable for flooding, I like to add a total of 1/2 cup of water to this recipe. You may need to experiment and adjust these amounts to get the consistency you need for your cookies.
- Allow the vegan royal icing to dry for at least 6 hours so that it gets hard enough to stack. The icing will dry hard, but not rock-hard.
More Egg Free Vegan Desserts to Try
- Fudgy Vegan Brownies
- Soft Gingerbread Cookies
- Vegan Caramel Sauce
- Vegan Coconut Cream Pie
- Vegan Marshmallows
- Vegan Gingerbread House
- Sugar Free Aquafaba Whipped Cream
Did you make this recipe for Royal Icing without eggs? I’d love to hear about it! Leave a comment, or share this recipe with all of your cookie baking friends.
Egg-Free Vegan Royal Icing
- Combine all dry ingredients (powdered sugar, cornstarch, and xanthan gum or arrowroot) in a mixing bowl (or the bowl of a stand mixer with the whisk attachment). Beat at low speed for 1 minute, or until everything is thoroughly combined.
- With the mixer running, drizzle 1/3 cup water down the side of the bowl so it doesn’t splatter, slowly increasing mixer speed until sugar is incorporated. Beat at medium-high speed for 2 minutes, scraping down the sides as needed.
- The icing should be thick and stiff enough so that the beaters or whisk attachment leaves ridges when drawn through. If the icing seems too thick, you may need to add up to an additional teaspoon of water.
- Divide icing into however many colors you would like and color to your liking and decorate cookies as you would with regular royal icing, watering down slightly to fill piped lines.
- Store this icing in an airtight container in the refrigerator. It should keep well for up to 1 month. After storage, beat the icing again for a few minutes to make it smooth again before using.
- This icing will dry hard, but stay soft enough for biting into. Allow decorated cookies to dry for several hours or up to overnight before stacking them.
- If desired, flavor your icing with vanilla extract, almond extract, or any flavor that you like.
- For piping outlines on cookies or creating line details, 1/3 cup of water should give you the proper consistency. For a thinner, flood consistency, you will want to add a bit more water so that the icing is still thick and glossy, but runs off the beater in a thinner, quicker stream.
We updated the recipe photos for you! Here are the old ones in case you’re curious.