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Egg-free Royal Icing

post #1 of 17
Thread Starter 
I need to make royal icing that is totally egg-free (no powder, yolks, nothing). Does anyone know how to do that? It is for a gingerbread house cake and I'm making decorations on the doors, windows and icicles.
Brenna
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Brenna
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post #2 of 17
I honestly don't think you can. Not sure if there is another type of icing out there that would dry hard for your needs.
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post #3 of 17
Royal icing never contains yolks. However, by definition, royal icing always contains egg whites, either fresh, fresh pasturized, pasturized powdered egg whites, or meringue powder.

You could try melted white chocolate. It *might* work.
post #4 of 17
actually i found a recipe a while ago for royal icing without egg whites it does contain meringue powder however, here it is,


Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar

3 tablespoons (30 grams) meringue powder

1/2 teaspoon extract (vanilla, lemon, almond)

1/2 - 3/4 cup (120 - 180 ml) warm water



Hope this is what your looking for icon_biggrin.gif have a nice day!

Shades
I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
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I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
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post #5 of 17
Shades,

Meringue powder is mostly egg whites.
post #6 of 17
shoot i forgot that >.< sry
I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
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I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
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post #7 of 17
I would love it if there were such a thing. I'm allergic to eggs, but not so sensitive that I can't carefully bake with them. But using (messy) royal icing is too great a risk for me.

I've had thoughts of using hot glue on a gingerbread house and then covering the evidence with another type of icing or melted chocolate! Of course, it would be rendered inedible. icon_smile.gif
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"To laugh often and to love much..., to appreciate beauty, to find the best in others, to give one's self..., this is to have succeeded."
Ralph Waldo Emerson
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post #8 of 17
Quote:
Originally Posted by gatorcakes

I need to make royal icing that is totally egg-free (no powder, yolks, nothing). Does anyone know how to do that? It is for a gingerbread house cake and I'm making decorations on the doors, windows and icicles.



No such thing to my knowledge. If your gingerbread house is truly a "cake" then use white chocolate or buttercream for your accents. You can thin the buttercream a tad for the icicles. If you were making the house as "traditional" gingerbread, the RI would be more stable.

edited for typo
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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post #9 of 17
Quote:
Originally Posted by ziggytarheel



I've had thoughts of using hot glue on a gingerbread house and then covering the evidence with another type of icing or melted chocolate! Of course, it would be rendered inedible. icon_smile.gif



Ziggy, you can put a house together with white chocolate. First, you must, must, must make sure the gingerbread has dried HARD. I bake mine and let it dry for up to a week. However, if it's just a house for the Christmas Season, white chocolate (or regular chocolate for that matter) will be fine for that short amount of time. No need to pull out the glue gun. The gingerbread house kits are made with very strong gingerbread and do not tend to succumb to humidity as easily. They are very simple homes, but are a great way to get started. Simply do not use the RI they provide in the kit instead opting for the chocolate. icon_biggrin.gif
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #10 of 17
I recently used this icing to do 150 cookies for wedding favors...it is super easy, actually tastes delicious and dries hard and beautifully shiny!!

1 cup confectioners' sugar
2-4 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon of almond or vanilla extract, depending on your taste
food coloring

In a small bowl, stir sugar and milk until smooth. Beat in corn syrup and almond (or vanilla) extract. You may need to adjust the quantities of milk or corn syrup slightly to get the consistency you want. Add slowly until it is just right.

Divide the icing into separate bowls. Add food coloring to each bowl until it has reached your desired shade.

Happy baking! icon_biggrin.gif
post #11 of 17
Thread Starter 
Fantastic! I'm making a gingerbread cake house with chocolate buttercream. I need the royal for decorating the cookies accents and house with more icing (you can never have too much icing). I appreciate the help.
Brenna
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Brenna
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post #12 of 17

I think you can - try just confectioners sugar and water. You could also experiment using milk or soy milk and a little butter. 

post #13 of 17

This thread is 3 years old.  I'm sure they figured out their royal icing woes since then!

post #14 of 17

In case anybody still needs to stick gingerbread houses without egg, you can make sugar caramel.   Sugar and water cooked to light brown and then poured into an electric frying pan set at 250F to keep it soft while dipping.

 

Dip one of each pair of edges and hold them together until set.

post #15 of 17

Dont know if anyone is still interested but you can make royal icing using "no egg" egg substitute and make it up with pectin as per the instructions for meringue on the back of the packet. Just dont whip it so much that it turns into peaks and then use that to replace the meringue powder.

Ellie

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