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Royal Icing without Eggs

Does anybody know of any good Royal Icing recipes that don't use egg products or meringue powder?

I am trying to make a icing that will "set" for frosting sugar cookies. The cookies will need to be transported after they are frosted so I need an icing that dries hard.


( 10 comments — Leave a comment )
Dec. 12th, 2007 05:29 pm (UTC)
I've never tried myself, but I've read that just icing sugar and milk will set (eventually?)
Dec. 12th, 2007 11:20 pm (UTC)
powdered sugar and water sets overnight, so I imagine with milk it would too. (we use really thin icing of the sugar and water and coloring for gingerbread cookies each year, for more than the 26 christmases I personally have seen)

oh, also, Pioneer Woman has a pre-baking colored eggwash idea here. uses eggs of course, but they're cooked.

Edited at 2007-12-12 11:23 pm (UTC)
Dec. 12th, 2007 05:40 pm (UTC)
it depends on what you are looking for. Do you want a glaze or a puffy frosting. I have a recipe for both.

The glaze is what is stated above: powered sugar, a little milk and a little vanilla. Add more powdered sugar to make it thicker. Leave it set on the countertop and they will eventually dry and set. (I still stack them between waxed paper.)

If you want the other recipe I have it at home. I do believe it does use egg whites or meringue powered though. But it does harden.
Dec. 12th, 2007 05:49 pm (UTC)
I wanted a glaze. I've never had much success with cookie icing. All of the recipes I've tried end up too soft to transport and the cookies stick together.

Can you give me an idea about the quantities of the powdered sugar to the milk and vanilla? I am icing about 48 medium-sized cookies.

Will coloring the icing with food coloring effect how it hardens?

I saw a recipe with white corn syrup awhile ago (I don't remember where.) have you heard of this?

Sorry about asking so many questions. I am just a bit anxious because the cookies are for an event.

Edited at 2007-12-12 05:50 pm (UTC)
Dec. 12th, 2007 06:26 pm (UTC)
I usually use about a cup of powdered sugar, maybe 1/2 teaspoon vanilla and about two tablespoons of milk, although I usually do it by feel. The food coloring really doesn't make a huge difference because it only adds a couple drops of liquid.
Dec. 12th, 2007 05:56 pm (UTC)
i have tried this, with no success, for years. "eventually" set up is what i was told on many occassions. leaving cookies out for 48+ hours just isn't my idea of a good cookie.

i broke down and made alton brown's recipe this year, and holy moly, is it good! my cookies are gorgeous, and i even marbled some. i was able to ice them all and the next morning they all went into a tin. and they even taste good.
Dec. 12th, 2007 06:49 pm (UTC)
Vegan Royal Icing

1 lb. confectioners' sugar
1/4 cup powdered soy milk
3/8 cup soy milk
3/8 cup light corn syrup
flavoring as desired

Dec. 12th, 2007 07:16 pm (UTC)
Hm, that seems kind of scary.
Dec. 12th, 2007 07:22 pm (UTC)
What's so scary about it?
If one wouldn't like to use soy milk, I'm sure regular milk would work too.
Dec. 12th, 2007 07:44 pm (UTC)
Thank you everybody for your quick responses!

I have plenty of powdered sugar, and the event is a few days away, so I am going to do a test run and try both of the recipes out to see which works best for me.

* cheekyassmonkey, I looked at the Alton Brown recipe on the food network site, it uses eggs. I was trying to avoid eggs.
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