Egg-Free Royal Icing
The amount of sugar you add depends on what you are using this icing for. For piping fine lines, as for borders to be filed with more icing, the consistency should be fairly thick, like frosting. If needs to hold it's shape without being so stiff that it's difficult to squeeze from a pastry bag. For glazing large areas (flooding), the icing should be just pourable, so that when spread, the surface flattens out. If you're using the same icing for both purposes, make the thicker icing first, pipe the borders, then add a few drops of water at a time to thin the icing before pouring or spooning it into a pastry bag for flooding.
- 2 tablespoons Ener-G-Egg Replacer
- 1/4 teaspoon Cream of Tarter
- 3 tablespoons Water
- 2 cups Confectioner's Sugar
- 1/2 teaspoon Almond Extract or Clear Vanilla Extract (optional)
- Food Coloring Optional
DIRECTIONS:Whisk together in a medium bowl:
Cream of tartar
Add, then whisk:
Add and stir until smooth:
Confectioner's sugar, (adding more sugar if necessary to get the proper consistency).
Almond or clear Vanilla extract (optional)
Food coloring (Optional)
Then decorate your cookies.
REVIEWS:Write a review
Dec 27, 2020 | By veganunicornalien
Used this to assemble a gingerbread house and worked perfectly!