Monday, 15 April 2013

Eggless Royal Icing

This weekend, I tried my hand at eggless royal icing on sugar cookies. Having never made royal icing with or without eggs I wasn't quite sure what to expect!

I replaced the egg with a vegan egg substitute powder that I've used a couple of times for cakes and once to attempt meringues as it had a meringue recipe on the box. (That was a failure...) I managed to pipe the outlines out fine but when it came to flooding them with runny icing, I think I made mine just a little too runny (or maybe the hole in my piping bag was too big!) as it overflowed a couple of times. It seemed to set alright once I'd managed to fill in all the outlines but I think perhaps next time I'll use a different egg substitute. I've read that you can use a combination of cornflour and lemon juice to make the icing set so perhaps I'll use that for my next attempt. My icing wasn't rock hard like royal icing sometimes is, it had a bit of softness when you bit / squished it, but it stayed on the cookies which is the important thing I guess! As it turns out, one of the feedback comments I received was that softer icing was preferred anyway :)

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