Saturday, 2 November 2013

Vegan Royal Icing

Royal Icing is great for cake, cupcake and cookie decoration because it hardens and doesn't move.
I found these recipes on Love to Know: Vegetarian

Recipe 1
Vegan Royal Icing for Cookies

1 cup confectioners' sugar
2 teaspoons milk substitute (rice milk) or water
2 teaspoons light corn syrup
1/4 teaspoon almond or vanilla extract
Food coloring as desired


Mix the confectioners' sugar and milk substitute together until smooth.
Add in the corn syrup and almond extract until the icing is smooth. Add in more corn syrup if the icing is too thick.
Divide the icing into separate containers, and add food colorings as desired. Decorate. You can also add the icing to a ziplock baggie, cut off a corner and pipe out the icing.
Source: Group

Recipe 2
Vegan Royal Icing


3 tablespoons of water
2 tablespoon egg replacer powder
3 1/2 cups icing sugar
1/8 teaspoon cream of tartar


Add water to egg replacer and mix with electric mixer until mixture is thick.
Add the cream of tartar and 1/2 cup of the icing sugar and continue mixing.
Add another 1/2 cup of icing sugar and mix.
Add the last 3/4 cup sugar and beat until icing is thick. If the mixture is too thick, add another 1/8-1/4 cup water slowly while mixing.
Source: Vegetarian Ramblings Blog

Recipe 3
Vegan Royal Icing


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


Mix the sugar and soy milk powder in a bowl.
Add almost all of the soy milk.
Next add the corn syrup to the mixture.
Add the remaining soy milk if the icing consistency is not smooth enough to spread.

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