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.
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.
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 
have a nice day!
Shades
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. 
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
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.
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.
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!
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.
This thread is 3 years old. I'm sure they figured out their royal icing woes since then!
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.
This thread is 3 years old. I'm sure they figured out their royal icing woes since then!
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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
Hi, in Italy many chef pastry use hyfoama as a substitute for egg white. It's a derivative of milk.
Recipe for royal icing:
water 300gr
hyfoama 30gr
icing sugar 2400gr
This is a plain brown sugar icing recipe used by my mom and me since the 50s. NO EGGS.
Quick Brown Sugar Icing Yield: About 3/4 Cup
It's a coarse icing, but good and will stick to gingerbread houses.
Cook all ingredients slowly to the boiling point using a wooden spoon.
1-1/2 cups brown sugar, dark or light
5 tablespoons half-and-half or cream
2 teaspoons butter
1/8 teaspoon salt
Remove from heat, cool and add:
1/2 teaspoon vanilla
Beat the icing with the wooden spoon until it can be spread.
Add 1/2 cup chopped nuts if you like.
Double or triple the recipe for a large cake. The 3/4 cup this makes will do a loaf cake.
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