Royal icing is the queen of the decorating world, yet for those following an eggless diet, meringue is a key ingredient. There was a quick solution for those of us who are eggless- pectin. It works pretty well, but tastes DISGUSTING. So, I only used it for gingerbread houses.
BUT NOW, I have a tasty recipe! I got the idea to use corn syrup from Food.Com. Then, I upped the proportions and messed around with them a little bit. We personally make all our frosting recipes with 4 cups of powdered sugar because that’s approximately the size of a Domino’s box, so we don’t have to measure!
This Halloween I went a little crazy with my newfound appreciation for this eggless royal icing recipe.
Fair warning: This recipe doesn’t dry as fast as a meringue filled royal icing, and it’s a little difficult to manipulate, so you’ll need a frosting bag. But, hey, I think it worked pretty well!! Okay, and NOW, I’ll share the recipe with you!
Allergies:Celiac friendly. Free of Top 8 Allergens. Contains Corn
4 cups of Confectioners Sugar (should be sifted if pipetting)
6 tsp. water
¼+ cup Corn Syrup
1 tsp. vanilla
Food Dye (if desired)
Mix the confectioners sugar and water until a consistent texture. Be sure to scrape down the sides of the bowl!
Add in the corn syrup and vanilla, and mix. This will be super gooey, so you’ve been forewarned. You want the frosting to be glossy.
Next, add in any food dye. I recommend gelled to maintain the texture, but liquid works fine too.
Then, if it still seems too thick for piping you can add more corn syrup. (Do NOT add more water.)
To Make Designs
You’ll need waxed paper, pipetting bag, and tips.
You may want to divide up the frosting and color it separately.
Use a pipetting bag to draw the outline on the wax paper.
Give it some time to harden, at least 10 minutes. (It doesn’t matter if you leave it for longer though, you can wait up to a few hours.)
Fill in your design!
Wait overnight for smaller designs. It may take longer for bigger designs. (You’ll be able to tell if they’re ready when you start to peel them up!)
Peel off, and there you have it, ta da!
Tips and Tricks
This is a sticky, messy, and gooey recipe, so if you can have meringue, I do recommend a traditional royal icing. But, it does do the trick for wax paper designs, AND tastes 10 times better than pectin!
If it’s too gooey to scoop out, use an ice cream scoop to the frosting into your pipette bag.
This dries at a much slower pace than your typical royal icing.