Does anyone have a vegan royal icing that hardens like normal royal icing?
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Ooh, good question. It's the egg white that contributes to the hardening of royal icing. But glaze (confectioners' icing) eventually hardens as well, albeit not as hard and after more drying time. If you make it with water and some lemon or other juice, it should be a decent substitute.
Hi,
I haven't used this recipe but have had it here waiting to try for some time. I don't remember where I got the recipe but I Wilton scrawled at the top of the paper.
Anyway here it is.
1 cup of confectioners sugaR
2. 2 teaspoons water OR rice milk
3. 2 teaspoons light corn syrup
4. 1/4 teaspoon tsp almond extract.
Method.
Mix sugar and water OR rice milk
Add corn syrup and almond extract.
Hope it is helpful or maybe someone will be along soon with a tried andtrusted recipe.
Quasar
I make mine as usual, but replace the egg portion for egg replacement powder.
It works, and dries excatly like royal icing... but... is much stiffer to pipe than normal royal icing (so, you will get great muscles in your hands!)
Originally Posted by Biscuit Bupkis:
I make mine as usual, but replace the egg portion for egg replacement powder.
It works, and dries excatly like royal icing... but... is much stiffer to pipe than normal royal icing (so, you will get great muscles in your hands!)
Hi Biscuit Bupkis,
which egg replacement powder did you use for your icing? Yesterday, I tried for the first time to make vegan royal icing by simply replacing the dried egg whites with egg replacement powder (brand: "orgran no egg"). Unfortunately, the icing dries extremely slowly (this morning, it was still soft). How much egg replacement powder and confectioners sugar do you usually use? I would really appreciate your answer! Thank you very much in advance!
Anna
