Go Back
closeup of two round cut out cookies decorated with vegan royal icing one is pink, the other is yellow. Next to them is a piping bag fitted with a #2 tip, filled with yellow frosting. Photo Credit: Cindy Gordon of HappyFoodHealthyLife.com
Print

Egg-Free Vegan Royal Icing

Easy Vegan Royal Icing without eggs or meringue powder is the perfect icing to decorate cookies, gingerbread houses, and more!
Course Vegan Dessert Recipes
Cuisine American
Diet Vegan
Prep Time 5 minutes
Total Time 5 minutes
Calories 102kcal
Author Holly Waterfall

Ingredients

  • 4.5 cups confectioners' sugar (powdered sugar)
  • 1 Tablespoon cornstarch (cornflour in the UK)
  • 1/2 teaspoon xanthan gum or arrowroot powder
  • 1 pinch salt
  • 1/3 cup water
  • food coloring (optional)

Instructions

  • 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.
    a clear glass mixing bowl with a spout, filled with powdered sugar. A black handled whisk is in the bowl, and it's viewed from overhead. Photo Credit: Cindy Gordon of HappyFoodHealthyLife.com
  • 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.
    a pastel green stand mixer fitted with a whisk attachment and a clear glass bowl. In the bowl is powdered sugar. Water is being poured in with a measuring cup. Photo Credit: Cindy Gordon of HappyFoodHealthyLife.com
  • 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.
    view from the side of a pale green kitchenaid mixer whisking vegan royal icing. Photo Credit: Cindy Gordon of HappyFoodHealthyLife.com
  • 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.
    closeup shot of a clear glass bowl of white creamy vegan royal icing with a small spoon it in. To the right is an empty plastic piping bag fitted with a small round tip. To the left is a tan linen napkin. In the top left corner is a wire rack of undecorated heat and circle shaped cookies. Photo Credit: Cindy Gordon of HappyFoodHealthyLife.com

Video

Notes

  • 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. 

Nutrition

Serving: 1c | Calories: 102kcal | Carbohydrates: 26g | Sodium: 9mg | Sugar: 24g