This Vegan Royal Icing will cover your sugar cookies without eggs or meringue powder and turns out just as perfect and beautiful as a classic royal icing.
Okay, so you know those cookie decorating tutorials and videos that are SO mesmerizing? I could seriously watch them for hours. I have pinned thousands upon thousands of beautiful cookies because I just love them so much.
It has truly been my dream to have the talent and patience (and steady hand) to be able to decorate cookies like the pros.
Besides the lack of time I have to hone in the practice, I have also been turned off by the fact that I have to use either raw egg whites or super expensive meringue powder in order to make royal icing in order to decorate cookies the way I’d like. After years and years of frustration, I am happy to say that I’ve finally come up with a solution to the problem.
I figured it out when I was playing with my vegan whipped cream and realized you could thicken it using xanthan gum or arrowroot powder. Then I started thinking, what else could this be used for??
And yes! Low and behold, it will thicken up royal icing perfectly and still leave the icing with a beautiful shiny and hard finish.
Now I have one less excuse for practicing my cookie decorating, and so do you!
And if you need a perfect canvas for your decorating, make sure you grab my Perfect Soft Sugar Cookie Recipe as well! You’ll find a free printable with all my tips and tricks for decorating with royal icing.
I know during the holiday season, we’re bombarded with sweet treats, so if you’re looking for a break and need something healthy, make sure you check out my free recipe book! I’ve created 20 Healthy Snack Recipes that Don’t Taste Like Cardboard so you can enjoy a healthy snack in between all the cookies!
- 4.5 cups confectioners' sugar (powdered sugar)
- 1 Tablespoon cornstarch
- 1/2 teaspoon xanthan gum or arrowroot powder
- 1 pinch salt
- food coloring (optional)
- Combine all ingredients in a mixing bowl (or the bowl of a stand mixer with the whisk attachment). Beat at low speed for 1 minute, or until everything is thoroughly combined.
- With the mixer running, drizzle 1/3 cup water down the side of the bowl so it doesn't splatter, slowly increasing mixer speed until sugar is incorporated. Beat at medium-high speed for 2 minutes, scraping down the sides as needed.
- The icing should be thick and stiff enough so that the beaters or whisk attachment leaves ridges when drawn through.
- Divide icing into however many colors you would like and color to your liking and decorate cookies as you would with regular royal icing, watering down slightly to fill piped lines.