This vegan royal icing without eggs is the perfect icing to decorate your cookies without having to use eggs or even meringue powder!
Featured 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).
I talked about this a bit in my Sugar Cookie Post last week, but I have serious envy over those who can decorate beautiful sugar cookies. I'm not just talking about covering a cookie with one icing color and adding some sprinkles. I'm talking all the piping. All the intricate details. All the multiple colors.
Have you seen those videos on facebook of people creating this works of art? They are mind-boggling!
I have such appreciation for those who have this talent. I know it takes time and practice to get it right, and I know a lot of it has to do with the actual icing.
Frosting and icing are not my strong points. I stick to muffins and quick breads. Easy things that you kinda can't mess up.
But when it comes to these beautifully decorated cookies, you've got to use a royal icing. One that will set when it dries so you can layer on the colors for added detail. The biggest drawback for that is the ingredients list for royal icing.
You can choose to make royal icing using raw egg whites.
First of all, there's the risk you run of making your entire family and neighborhood sick using raw eggs in the icing. Secondly, just from a personal standpoint, I'm trying to limit the amount of animal products I'm using, so it seems silly to use them just to make an icing.
Or you can use meringue powder for royal icing.
Again - nothing wrong with using meringue powder, but that stuff it NOT cheap and you go through it quite quickly if you're making royal icing often.
I had to find a way to make royal icing without egg whites or meringue powder - not a simple task, I thought.
So I had pretty much given up on trying to become a cookie-decorating-master. That is, until I started playing with Xanthan Gum and Arrowroot Powder.
I know, totally weird things that you've probably never heard of before, and you pretty much have to get them at the health-food store (although my local Kroger store does sell them both). BUT I promise you that it'll be worth it.
Initially, when you look at the cost of either one of these thickening agents, you'll get that sticker shock. But I ask you to look at the ingredients list I have listed for the icing.
Half a teaspoon is all you need in order to make over 2 cups of icing! It's going to last you quite awhile! If you're decorating cookies often, the investment is totally worth it for this vegan royal icing. Plus they have long shelf lives.
I am so thrilled to say that I have finally been able to make a 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 do it with a vegan royal icing without egg whites that comes together in minutes.
But I need a Vegan Royal Icing without eggs that dries hard
This is definitely the recipe for you! I love that once the icing has dried, I can stack the cookies for gifting without your beautiful cookie decorations getting messed up. The icing isn't too hard that it'll break your teeth, but it has that nice shiny finish that traditional royal icing has.
Just what you're looking for.
Speaking of cookies, you're going to love my Gluten-Free Triple Chocolate Cookies! They're a favorite around here.
Complete the Dessert Tray by also making:
- My all time favorite Vegan Brownie Recipe
Egg-Free Vegan Royal Icing
THIS VEGAN ROYAL ICING WITHOUT EGGS IS THE PERFECT ICING TO DECORATE YOUR COOKING WITHOUT HAVING TO USE EGGS OR EVEN MERINGUE POWDER!
Ingredients
- 4.5 cups confectioners' sugar (powdered sugar)
- 1 Tablespoon cornstarch
- ½ teaspoon xanthan gum or arrowroot powder
- 1 pinch salt
- ⅓ cup water
- food coloring (optional)
Instructions
- Combine all ingredients 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 ⅓ 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.
- 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.
Video
Nutrition
Rav says
I have a question, thank you for this recipe it's so easy to make and I've made lovely royal icing flowers and leaves.
What I do find is that no matter what I do and what consistency my flood is, after a day or so of leaving the cookies to dry, the flood without fail craters and doesn't set smooth no matter what I do. I use a shortbread biscuit which I make 24 hours before I decorate, and once I do my outline and flood and leave it to try when I come back to it the next day it has cratered and looks all wavy. I don't know how to stop this. I've tried using a fan, heat gun, nothing seems to work. please help! any advice is appreciated.
Cindy says
Hi Rav, sorry for the delay in my response. I've recently taken over the site for Holly and I am working my way through problem solving the any issues in the recipes. I apologize you've had a problem with it. This one is scheduled to be retested and worked through again in the next 3 months. I'll update the recipe with any notes and hopefully we can get an answer for you 🙂
The HFHL Team
Jade says
I was able to frost cookies with my kids who both have opposite food allergies! This was exciting. Now, I am wondering for future, does this recipe cause the cookies to need to be refrigerated?
Your recipe was a lifesaver! Thanks so much!
Baking with Children says
Hi! Happy to find a vegan royal icing! Thank you. Two questions: (1) can we substitute tapioca starch instead of cornstarch (for those avoiding corn), and (2)For decorating a gingerbread house with this icing, how many days can we keep it at room temperature and it still be safe to eat? Thanks!
Jess says
Hi, this recipe looks great! I want to send my friend some cookies to cheer her up in lockdown but she can’t eat egg. I only have cornflour here - not arrowroot. Would that work instead? I’m also in lockdown so it’s to hard to get hold of stuff at the moment. Thanks for sharing your recipes 🙂
Amanda says
Are you able to write on the cookies with this icing?
Holly Waterfall says
you CAN! You'll just need to adjust the consistency a bit so it's very thick. Start with very minimal water - probably half the amount noted. have fun!
Laura says
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). How long do you think i can store my royal icing leftovers in the fridge ? Thanks 🙂
Holly Waterfall says
I'm so glad you love this recipe as much as I do! I've had it covered in an air-tight container in the fridge for up to a week with no problems.
Mimi Lee says
Fine for a flood only. Not for piping floral or leaves etc
Holly Waterfall says
That all depends on how much water you use. Less water = better piping consistency. I've had plenty of good luck piping with this recipe.
W says
How long does it take for this royal icing to dry on cookies? ~2 hours, or does it need to set for a full 24 hrs?
Holly Waterfall says
I would say you could touch them after 2 hours and they'd be dry, but if you're wanting to stack or package them up, I'd give it a full 24 hours to dry completely. I hope you give it a try!
Alex Manboadh says
How do I thin it out for the filling? Do i add more water?
Holly Waterfall says
Yup! Just add more water as needed
Sarah Hluchy says
Is there any chance at all that I can use tapioca starch instead of the arrowroot powder?
I'm not vegan but my cousin is, and I'm making grain free sugar free vegan cookies for a family cookout in a few days, and silly me I didn't realize meringue powder would be a no-no! I'll just have to return it and see if I can go back to the store today to get arrowroot powder.
Sarah Hluchy says
I went ahead and bought the arrowroot powder to make the recipe. Since I used Swerve confectioners style sugar substitute, I think it behaves differently than confectioners sugar, so I needed double the liquid to make it piping consistency. I also added lemon juice instead of most of the water, to match the lemony cookies.
Oh and my cookies, iced with your icing, were a hit today!
Surali says
How long it would take to harden the icing.. and how to pack the cookies after decor is done??
Jen says
What kind of powdered sugar did you use since the regular stuff isn't vegan?
Cindy says
If you head to Amazon and type in "vegan powdered sugar" there are a few companies that have certified vegan powdered sugar options. Likewise you should be able to find at whole foods also! 🙂
Erika says
just made a batch and i may not have mixed it enough because i still taste a hint of cornstarch! other than that it's AWESOME! it's hardening up just like regular royal icing!! one question though, how do you store it?!
Hailey says
wow! does it harden like usual royal icing?
Holly Waterfall says
it sure does!! this stuff is magical. let me know how you like it!
Nancy says
Ive been looking for a recipe without eggs or meringue powder,cant beleive i found one!! Thanks so much
Holly Waterfall says
I am so happy you happened across this recipe then! Let me know what you think. I know I was sick of using a ton of meringue powder, and I didn't want to use eggs either, so I knew I had to come up with a solution for both myself and awesome readers like you! Enjoy!
Yaya says
I have to say that as soon as I read this post, everything stop.....?, I decorate cookies in large quantities for a big company, and the meringue powder was getting very expensive. It's ok for few dozen, but when it comes to 1000... I pulled my hair.... I tried your recipe and when dries looks fantastic, and I tried it with bright red ?which is a nightmare sometimes.... So, thanks, you just make my life and cookie adventure easier...?
Gene Burgett says
Well I have never done this or made the icing for cookies befor. So this will be the first time. I have blabbed my mouth off so now I have to make this project to its end..and being I will be sending so me to a different state, no egg whites will be great.so thank u for working out the bugs for me..
Beth says
This makes me happy. Going to try it out today or tomorrow! My daughters friend is allergic to eggs and I always feel bad because he can't eat cake or cookies at birthday party's!! This will be great for me to make for him!
Holly Waterfall says
Oh goodie! You're going to love it, as is your daughter's friend. So thoughtful of you to make accommodations for him.
gigi says
Thanks so much for this post. I checked it out on the Everything Food Blog and pinned it to my Baking Board. I think that looks like something I will try. I'm not vegan (I am vegetarian), but the meringue powder kinda freaks me out! Thank you!
Holly Waterfall says
I'm so glad you're going to try it out Gigi. I know what you mean about the meringue powder. It's just one of those weird unnatural ingredients that I'm totally not into. This Royal Icing is the best solution! Enjoy!
Blair @ The Seasoned Mom says
So this is your secret! I was incredibly impressed by how pretty your sugar cookies were. I need to remember this!
Holly Waterfall says
aww, thank you so much for the compliment! it's all about practice practice practice 🙂