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Use this simple eggless royal icing recipe for icing sugar cookies or any cut out cookies. You don’t need egg whites or meringue powder to make the easiest, most workable cookie icing I’ve ever made. Use it to create various special iced cookies, such as Christmas cookies, Valentine’s Day cookies, Easter cookies, and more!
📌 Ingredients For Eggless Royal Icing
One batch of the recipe makes about one cup (1/4 qt) of icing.
Enough for icing about 20-24 2-inch (5cm) circle cookies
Loose consistency to fill a blank:
Thicker consistency for drawing detailed lines:
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Let the icing dry completely for 12-24 hours before bagging each cookie.
Store the iced cookies at room temperature. *Do not store in the refrigerator.
📌 Icing with milk instead of water
Loose consistency to fill a blank:
מצרכים
- Powdered sugar: 240g (2 cups)
- Water: 35g (2 Tbsp+1 tsp) *
- Honey or corn syrup: 20g (1 Tbsp)
- Adjust the amount accordingly, depending on the thickness of the honey, the environment, etc. Check the amount below when you want to use milk instead.
- Powdered sugar: 240g (2 cups)
- Water: 30-32.5g (2 Tbsp - 2 Tbsp+1/2 tsp) * 32.5 works for me usually.
- Honey or corn syrup: 20g (1 Tbsp)
- Powdered sugar: 240g (2 cups)
- Whole milk: 45g (3 Tbsp) *
- Honey or corn syrup: 20g (1 Tbsp)
- Adjust the
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