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Royal Icing without Egg Whites or Meringue Powder

12/24/13 | Christmas, Desserts and Treats, Frosting, Holidays, Recipes

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Welcome

I love making sugar cookies for just about any holiday.  I love to decorate them with royal icing so they are shiny and colorful.  I don’t like using raw eggs and I don’t always have meringue powder which are both common ingredients in royal icing.  I have this recipe that is just perfect without egg whites or meringue powder. So technically this frosting is like a cookie glaze that hardens perfectly so you can stack the cookies. And it’s WAY more delicious than Royal Icing.

Royal Icing without Egg Whites or Meringue Powder
We absolutely love making sugar cookies all year round. During Christmas they are extra special because they are usually for Santa! My kids have a lot of fun helping me in the kitchen and making sugar cookies is the perfect kitchen activity for them to help with. The kids love to use the cookie cutters and help me deciding what shapes the cookies should be.

 

But our favorite part of making sugar cookies is the Royal Icing. And we like to make ours more like a Decorators Icing. This recipe requires NO Egg Whites and NO Meringue Powder to make, so it’s really simple. You probably already have all the ingredients you need right in your pantry.


This recipe can be used for any time of year! We love to make these Easter Peeps Cookies in the spring and Leaf Cookies in the Fall.
Easter Peep's Cookies with Royal Icing

Click here for my favorite cookie recipe and a great tip on how to roll out your sugar cookies without any mess or extra flour!!

Royal Icing without Egg Whites or Meringue Powder

1 Cup Confectioners Sugar
2 teaspoons milk
2 teaspoons corn syrup
1/4 teaspoon almond extract
Food coloring of your choice
Ziplock bags
Toothpicks

Add confectioners sugar to a mixing bowl or to your stand mixer and with a wire whisk start mixing on low.  Add the milk, corn syrup and almond extract and whip until smooth.  Add more corn syrup if the icing is too thick to use, but be sure to not make it too runny or it will run right off the cookies.  It needs to be pretty thick to begin with if you are doing an outline around your cookies.

Separate the icing into different bowls for coloring with food coloring.  Pour the icing into zip lock bags and cut a tiny hole in the corner of the bag. Using the thick frosting, outline your cookies and let the frosting sit about 10 mintues to slightly harden. After lining your cookies with the thicker frosting, add a tiny bit of corn syrup to the frosting to thin it out just a bit, and mix well by kneading the bag, holding the hole shut with one hand.  Fill the middle of the cookies with icing and using a toothpick, spread the frosting to fill in all the holes. (see more detailed instructions below with images). Let the cookies sit at room temperature on your kitchen counter until the icing has hardened all the way. Once the icing is hard to the touch, you may stack the cookies to package up or store. Store at room temperature for up to one week.


Royal Icing NO Eggs NO Meringue

To learn how I outline and fill the cookies, see step by step pictures next!

First though, learn how I use the ziplock bags for icing watching this video. Obviously this is a buttercream frosting, but you get the picture. Just make sure to cut a very tiny hole in the corner for the royal icing.

Here’s how I outline and fill the cookies . . .
Start by outlining the cookie shape with icing that is a little thicker than the filling icing.
Royal Icing without Egg Whites or Meringue Powder
Let that sit for a few minutes to harden a little then fill with the thinned icing:
How to fill a cookie with royal icing
Use a toothpick to spread the icing into the nooks:
Using a toothpick to spread the royal icing around the cookie
Decorate as you wish and let sit for a few hours and it will harden enough to stack the cookies! We love these cute white pearl beads for decorating.
Royal Icing without Egg Whites or Meringue Powder
I did most of my trees with a zigzag pattern because I thought it was cute.  This is done with the more thick icing.
Royal Icing without Egg Whites or Meringue Powder
This cooling rack is my best friend. It’s really large and fits a ton of cookies on it at a time.
Printable Version:
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Royal Icing without Egg Whites or Meringue Powder

Royal Icing without Egg Whites or Meringue Powder

Ingredients

  • 1 Cup Confectioners Sugar
  • 2 teaspoons milk
  • 2 teaspoons corn syrup
  • 1/4 teaspoon almond extract
  • Food coloring of your choice
  • Ziplock bags
  • Toothpicks

Instructions

  1. Add confectioners sugar to a mixing bowl or to your stand mixer and with a wire whisk start mixing on low. Add the milk, corn syrup and almond extract and whip until smooth. Add more corn syrup if the icing is too thick to use, but be sure to not make it too runny or it will run right off the cookies. It needs to be pretty thick to begin with if you are doing an outline around your cookies.
  2. Separate the icing into different bowls for coloring with food coloring. Pour the icing into zip lock bags and cut a tiny hole in the corner of the bag. Using the thick frosting, outline your cookies and let the frosting sit about 10 mintues to slightly harden.
  3. After lining your cookies with the thicker frosting, add a tiny bit of corn syrup to the frosting to thin it out just a bit, and mix well by kneading the bag, holding the hole shut with one hand. Fill the middle of the cookies with icing and using a toothpick, spread the frosting to fill in all the holes.
  4. Let the cookies sit at room temperature on your kitchen counter until the icing has hardened all the way.
  5. Once the icing is hard to the touch, you may stack the cookies to package up or store. Store at room temperature for up to one week.
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I hope you have fun making these cookies!

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These Ninjabread Men Cookie cutters are to die for!
We really like to make our cookies into letters and numbers to help the little ones learn something while baking.
You might also like:
Symphony Bar Toffee Almond Fudge
Mint Malt Crockpot Hot Chocolate

Related

Comments | 117 comments

« How To Roll Out Sugar Cookies with NO MESS!
Merry Christmas 2013 »

Comments

  1. Mazz says

    April 20, 2014 at 9:14 am

    Is this icing okay to be left at room temperature or does it need to be refrigerated as it has milk in it? Can the milk be substituted for water please? Thanks

    Reply
    • tipsfromamom says

      April 21, 2014 at 3:51 pm

      I’ve left it at room temperature in a closed container for a few days and it was just fine. I’m sure you can substitute water, I’ve never done it that way. If you try it let me know if it works out. Thanks!

      Reply
      • Dina says

        May 21, 2016 at 2:02 am

        Hi can i substitute the corn syrup with golden syrup if no can u give me a recepie of corn syrup i couldn’t find it here i live in lebanon.thank you

        Reply
        • Ryann says

          December 18, 2016 at 11:43 pm

          Corn syrup is something you typically buy. It’s essentially glucose. I don’t think you can really make it.
          Good luck

          Reply
        • Valerie says

          December 20, 2016 at 1:49 am

          I understand that the original question was posted months ago, however, I actually think that golden syrup would work in creating the icing. I personally have not used it but it seems as thought it would be a good replacement for corn syrup (especially those with an allergy to it) in icing due to the fact it is of a sticky nature, but not sure of how hard it can get. Should probably add to the mixture in small amounts until the correct consistency is achieved.

          Reply
          • Karen says

            December 24, 2016 at 10:19 am

            It would probably change the color and flavor, though, so anyone still reading this thread would want to be aware of that. (It is golden, after all.)

        • Sophie says

          December 6, 2019 at 3:37 pm

          Yes, corn syrup and golden syrup (like Lyle’s) are chemically the same – both invert sugars, that keep sugar crystals from forming. They are interchangeable in equal amounts.

          Reply
  2. alice says

    May 4, 2014 at 5:40 am

    Does this recipe harden well?

    Reply
    • tipsfromamom says

      May 5, 2014 at 4:14 pm

      Yes! Perfectly. You can stack the cookies to store them.

      Reply
      • Gail says

        February 11, 2015 at 10:01 pm

        I made this and the glaze was shiny and hardened well. I left the cookies sit out about 6 hours and then stacked them in a plastic storage container with wax paper between the layers. When I went to serve them the next day, the shine was gone, and the frosting was all “splotchy”. What happened? How do you store and transport these without ruining the pretty glaze?

        Reply
        • tipsfromamom says

          February 12, 2015 at 1:20 pm

          Sorry about that Gail. I’ve never had it turn splotchy. Maybe it got too humid in the container. Leave them out next time and see if that works. Don’t put them in a container until you have to transport them.

          Reply
          • Peggi Tebben says

            May 6, 2016 at 12:43 pm

            I never put mine in a plastic container. It will cause moisture to form. I buy the cardboard cake boxes & stand them up in there to store. I’ve never used this recipe before though. I am going to try it. Oh, I also leave them on a cookie rack overnight to dry thoroughly before storing. I also cut out paper towel squares, the size of the cookies & place in between the cookies. I sell them so I do this for reassurance.

  3. Bethany says

    June 7, 2014 at 1:31 am

    I tried this recipe, but it just clumped into little balls. I had to add about a tablespoon more milk to get it to thin out a little.

    Reply
    • tipsfromamom says

      June 9, 2014 at 9:45 pm

      Yes, that can happen if you are at a different elevation or if you have more or less humidity in the air. Using more or less milk or corn syrup will help with that.

      Reply
  4. GinaFaye says

    June 18, 2014 at 4:32 am

    how long is the set time for this some of the other you have to let it set for like 12 hours

    Reply
    • tipsfromamom says

      June 18, 2014 at 3:09 pm

      I’d say overnight to be stackable, but it get’s hard in a few hours.

      Reply
  5. Katie says

    June 19, 2014 at 9:01 pm

    What type of cookies are these? Sugar? Shortbread?

    Reply
    • tipsfromamom says

      June 20, 2014 at 6:00 pm

      Sugar Cookies 🙂

      Reply
      • Katie says

        June 21, 2014 at 12:49 am

        Thanks! They look delish, will be making them this weekend for an end-of-the-year gift for teachers! 🙂

        Reply
        • Sandy says

          October 5, 2014 at 1:37 am

          Did u like how the icing came out and did it dry well ? I am making wedding cookies next week for my son and I just want them to be perfect ,I am concerned that the icing will flake off the cookie or stick together . Thanks

          Reply
          • tipsfromamom says

            October 6, 2014 at 3:16 pm

            Sandy this is my favorite icing to make. It doesn’t flake off for me or stick together. BUT I live in a dry area. You should make it and try it out a few days in advance to make sure it will work for where you live. If it us humid, you might have to make sure you don’t stack the cookies.

  6. Annika says

    June 30, 2014 at 10:43 pm

    I don’t have any almond extract, is there something else I can replace it with?

    Reply
    • tipsfromamom says

      July 1, 2014 at 12:10 am

      You can use vanilla, it just won’t have that almond taste that I love so much! 🙂

      Reply
      • RedMtl says

        November 14, 2014 at 10:49 pm

        I have successfully used maple syrup as well, but one must be cautious as it is runnier than corn syrup. Also, the maple flavour is present, and might conflict with some other desired tastes in the cookies. Gelatin is also an option.

        Corn syrup is a useful idea for avoiding egg whites (some people are allergic to them — and by extension also to meringue powder; I am often amazed at the people who suggest substituting meringue powder for egg whites, since meringue powder is essentially egg whites).

        With that in mind, I would also point out that Almond Extract is a nut product, and if used care should be taken to make sure any nut allergic people are made aware of it. I have all too frequently had people swear up and down that they’ve avoided nuts in something, only to find out — too late — that they’ve used Almond, Walnut or some other nut extract.

        Absent the physical nut many people fail to realise that the extract is just as big a problem to those who are nut allergic.

        Reply
        • Kris says

          December 24, 2016 at 10:50 am

          I thought it was made from apricot pits?

          Reply
  7. Sara says

    August 9, 2014 at 10:17 pm

    Hi this looks fabulous but I was wondering if it is possible to make without corn syrup as I don’t have any on hand?? Thanks!

    Reply
    • tipsfromamom says

      August 11, 2014 at 2:15 pm

      No, the corn syrup is what gives it’s consistency when it dries. Sorry!

      Reply
      • Katie says

        December 15, 2014 at 2:56 am

        Oh, so honey won’t work? Darn! D:

        Reply
  8. maybel says

    August 17, 2014 at 10:50 am

    Is it light corn syrup?does it taste nice

    Reply
    • tipsfromamom says

      August 18, 2014 at 4:45 pm

      Yes light corn syrup and it tastes really good!

      Reply
      • Vahlli says

        January 13, 2016 at 10:40 pm

        what will happen if i use the ordinary corn syrup? not the light one.. the yellow one is what i have on hand at the moment…

        Reply
        • tipsfromamom says

          January 14, 2016 at 9:26 am

          Vahlli, it will work just fine!

          Reply
  9. Alexandra says

    August 29, 2014 at 4:57 am

    Can I use glucose instead of corn syrup? For how long can I keep the cookies when they have already been decorated? It is a shining icing or an opacity icing? does the icing gets to hard with the time? Sorry for so many questions is just that I’m trying to find a good recipe for decorating cookies and yours seems perfect because it has no eggs which tends to make people a little bit nervous about something containing eggs that haven’t been cooked.
    Thanks!

    Reply
    • tipsfromamom says

      August 29, 2014 at 1:11 pm

      I have never used glucose so I’m not sure if it would work. It is shiny and does get hard after a few hours. Thanks!

      Reply
  10. Jenny says

    October 29, 2014 at 11:46 am

    This question probably has the most obvious answer but I need some clarifying. When you say whisk on low are you referring to the blender on a low setting or heating the mixture on low?

    Reply
    • tipsfromamom says

      October 29, 2014 at 12:28 pm

      Whisk on low speed 🙂

      Reply
  11. Tam says

    November 2, 2014 at 9:53 pm

    Does this give the right texture/hardness to make gingerbread houses etc?

    Reply
    • tipsfromamom says

      November 3, 2014 at 1:43 pm

      Yes it does Tam!

      Reply
  12. Angela says

    November 5, 2014 at 1:42 pm

    Can you substitute the milk for water? Please let me know if someone has tried. Thanks

    Reply
  13. Jen says

    November 24, 2014 at 10:45 am

    This is actually a glaze icing. To me, it tastes A LOT better than royal icing, but it doesn’t hold it’s shape as well. Royal icing is both fluffy and stiff because of the egg product in it. Glaze tends to be kind of oozy, even if you make it really thick.

    I’ve also made this glaze without the corn syrup, and it was just not as shiny… And it seems to dry a bit faster. (Or maybe it was just really warm the few times I made it without?)

    Reply
    • Bella says

      November 22, 2016 at 6:16 pm

      How did the frosting hold together though?

      Reply
  14. nicole says

    November 25, 2014 at 12:35 pm

    i have actually tried this, tastes a lot better than royal icing, and it does dry hard, after a few minutes you can already touch it without it sticking or deforming 🙂 this goes into my recipe box ^_^

    Reply
  15. Monica says

    December 13, 2014 at 10:48 pm

    I tried this icing for Christmas cookies and it worked great! Thanks for the recipe

    Reply
  16. Debra says

    December 17, 2014 at 11:08 am

    How many cookies will this batch of icing decorate?

    Reply
    • tipsfromamom says

      December 18, 2014 at 1:08 pm

      Oh gosh, I didn’t even pay attention. Probably about 25-30.

      Reply
    • Jam says

      December 7, 2015 at 11:56 pm

      Hi Debra,

      Have you tried this? Since no one answered, how many cookies were you able to decorate? (Sorry to make a follow up on your question back to you)

      Thank you.
      Jam

      Reply
  17. Cheryl HIgdon says

    December 24, 2014 at 10:32 am

    I tried this, and as another comment said, it was very dry and did not mix up well. I added at least two teaspoons more each of milk AND corn syrup. Finally, it softened and wasn’t total dry balls of sugar. I live in Oklahoma and the humidity is high right now, and cold. I guess that has something to do with it, but I can’t imagine it making THAT big of a difference!

    Reply
  18. Grovia says

    December 24, 2014 at 7:46 pm

    This is a much easier recipe than the types with the cream of tartar. I did find though that I needed about 3-4 times the amount of milk and corn syrup. Other than that, working with it was a breeze. My grandson and I had a blast making cookies for Santa! Thanks for sharing a more simple recipe!

    Reply
  19. mma says

    December 29, 2014 at 4:21 am

    Hi ! plz can you tell me any exact name for corn syrup or can we replace it with something else syrup Thanks

    Reply
    • Patricia says

      March 27, 2016 at 5:07 pm

      Karo brand has been making corn syrup since at least the fifties.

      Reply
  20. Kacy says

    January 25, 2015 at 1:36 pm

    can lactose free milk be used? i have a kid who is egg and lactose sensitive. really like this egg-free icing option!
    thanks

    Reply
    • tipsfromamom says

      January 26, 2015 at 8:49 am

      Yes Kacy, I’m sure the lactose free milk will work.

      Reply
  21. Michele Braid says

    January 30, 2015 at 10:37 am

    How many cookies does this recipe frost?

    Reply
    • tipsfromamom says

      January 30, 2015 at 11:05 am

      About 2 dozen.

      Reply
  22. Jennifer says

    October 18, 2015 at 1:08 pm

    hi! thanks for the great recipe. i shared it on my site with my cutier star wars cookie cutters. cheers! http://www.juniperinherhair.com/royal-icing-no-egg-whites-or-meringue-powder/

    Reply
  23. Marion says

    November 30, 2015 at 11:22 am

    Hi – I’ve had great success with icing sugar and corn syrup and water for a glaze that hardens nicely. Does the milk act as a binder in this?

    Would this appropriate for gluing a gingerbread house? I’m deathly allergic to egg whites, but I still want to create some fun for my kids.

    Also – please mention that glaze is wonderful for children’s cookies – I have mini seasonal cutters that do animal cracker size cookies – because it’s NOT sticky and messy. I always make cookies for each child’s class at holidays.

    They look beautiful – like designer cookies!

    Reply
  24. Ella says

    December 4, 2015 at 1:35 am

    After making the cookies can I keep it in the fridge or am I supposed to keep it outside in room temperature???

    Reply
    • tipsfromamom says

      December 4, 2015 at 9:54 am

      I always keep mine at room temperature. I’m afraid of condensation building up on the frosting. But if you try it, let me know how it turns out. Thanks!

      Reply
  25. Tawaina says

    December 5, 2015 at 3:44 am

    Can I use different flavors besides almond?

    Reply
    • tipsfromamom says

      December 5, 2015 at 12:19 pm

      Yes Tawaina, you can use vanilla or any other flavor you would like.

      Reply
  26. Kimi says

    December 20, 2015 at 9:46 am

    Can you spread this with a knife? Or do you need the piping bags

    Reply
    • tipsfromamom says

      December 22, 2015 at 2:20 pm

      You can use a knife, just make sure you make the consistency a little more stiff by adding a little bit more powdered sugar.

      Reply
  27. Jamie says

    December 21, 2015 at 12:10 pm

    I just used this to make gingerbread houses with my littles!! It was perfect! I let the sides dry 30 minutes, then added the roof, let it dry 30 minutes, then we decorated!! Thanks so much, I was looking for a nice stiff icing that didn’t contain meringue so I didn’t have to go to the grocery store : ) This is a keeper.

    Reply
    • tipsfromamom says

      December 22, 2015 at 2:19 pm

      Thanks so much for the review Jamie! I’m so glad that it worked for you. I hope your family has a great Christmas.

      Reply
  28. Brenda says

    February 12, 2016 at 4:38 pm

    Is it possible to freeze the leftover icing, as I made extra? I made this today and it’s fantastic! Thanks for the recipe.

    Reply
    • tipsfromamom says

      February 13, 2016 at 9:31 am

      I have never tried freezing the icing and using it again, but I don’t know why it wouldn’t work. Let us know how it turns out!

      Reply
  29. Joyce Miller says

    March 3, 2016 at 12:29 pm

    I work in a day care facility with the 3 year olds. Each holiday I bake special cookies for the students. Each time, up until I found your recipe, I had to do something special for one child who was egg intolerant. No more. Along with your recipe for the Royal Icing and an egg-free sugar cookie recipe, she can enjoy the same cookies as her classmates. Thank you so much.

    Reply
    • tipsfromamom says

      March 4, 2016 at 11:42 am

      Yay! I’m so glad Joyce. Thanks for sharing your story.

      Reply
  30. Jen SZ says

    March 23, 2016 at 3:44 pm

    Hi there! I’m really excited to try this recipe, but I can’t seem to find “regular corn syrup ” here in Germany. Maple syrup seems kinda runny, but I’ve also found brown rice syrup and Lyles Golden Syrup …and of course honey. Does anyone have any advice for a sticky substitute? Thank you!! (Danke schön!) 😉

    Reply
    • Beverley Thomas says

      July 5, 2016 at 6:06 am

      Golden syrup is the best substitute for light corn syrup and vice versa.
      I found this out after trying for years to find golden syrup in any supermarket where I live.

      Reply
  31. Pipli says

    October 14, 2016 at 10:58 am

    Can I pipe rose for cakes and cookies with this recipe?

    Reply
    • tipsfromamom says

      October 17, 2016 at 10:00 am

      You would have to add a lot more powdered sugar to this recipe to make it suitable for roses. I would try it and see if it hardens enough. I’m skeptical though.

      Reply
  32. Jazmyn says

    November 17, 2016 at 9:47 am

    Hi !! Do you have to use the almond extract in this formula?

    Thanks !!

    Reply
    • tipsfromamom says

      November 18, 2016 at 8:10 am

      No, vanilla extract works just fine.

      Reply
  33. Samantha says

    November 30, 2016 at 5:57 pm

    Hi! Your recipe looks great! Just wondering how long you can keep them for as I am making a bunch and would like to do them ahead of time? Thanks!

    Reply
    • tipsfromamom says

      December 1, 2016 at 7:53 am

      Hi Samantha. I think up to a week. Not too early. And I don’t think they would freeze well.

      Reply
      • Samantha says

        December 1, 2016 at 8:22 am

        I’m doing a test batch to see how they freeze, so I’ll let you know how it works out!

        Reply
        • tipsfromamom says

          December 1, 2016 at 9:14 am

          Awesome! Let us know. Thanks!

          Reply
        • Chris Muller says

          March 12, 2017 at 5:29 pm

          How did freezing work.

          Reply
      • Shelley says

        April 4, 2017 at 5:31 pm

        I hope they will last longer than 1 week. It takes a few evenings to decorate, then package, and mine always ship to my grandchildren, so i need them to last 2 wks mininum. Going to try this recipe, as the meringue powder icing doesn’t taste good at all. I’m shocked at how many people use it.

        Reply
  34. Maga says

    December 30, 2016 at 12:56 pm

    How do I print this recipe????

    Reply
    • tipsfromamom says

      January 1, 2017 at 10:39 am

      Hi Julie, I just added a Yummly printable version on the second page of the post. Thanks for pointing that out.

      Reply
  35. Kathy says

    January 31, 2017 at 8:56 pm

    My daughter has a birthday party on Saturday and I’m having a cookie decorating station. How far in advance can I make this without it going bad?

    Reply
    • Katherine says

      December 21, 2017 at 10:42 am

      Kathy – did you find out how far in advance you were able to make the icing? I’m also having a cookie decorating station and am afraid the icing will harden before the kids even have a chance to start.

      Reply
      • Tips From a Typical Mom says

        December 23, 2017 at 12:30 pm

        If you keep the icing covered it won’t harden. It only hardens when left in the open air. So just keep it in a zip lock bag.

        Reply
  36. Momof5 says

    June 30, 2017 at 4:18 pm

    Hello, I know this is an older post, so I’m not even sure if I will get an answer. I’m making sugar cookies and plan to put edible images on them, does this recipe work for that or would you suggest it to be done a little differently?

    Reply
  37. Harmeet kaur says

    October 30, 2017 at 11:04 pm

    How to store the icing if some icing is left? Nd how to use for the next time?

    Reply
  38. Tiffany says

    March 6, 2018 at 1:17 pm

    Hi! I am wanting to make your icing but I’m wondering can it be stored in the fridge and if so for how long.

    Reply
    • Tips From a Typical Mom says

      March 12, 2018 at 8:14 am

      Hi Tiffany, Yes it can be stored in the fridge. But you need to make sure that it’s covered tightly with no air that can get to it. Then you’ll have to sit it out on the counter to come to room temperature before using it. I wouldn’t keep it in there for longer than 2 weeks.

      Reply
  39. Shirlee Schuster says

    January 28, 2019 at 11:37 pm

    I am new to making (nice) decorative sugar cookies, but like the idea of using what I have in the pantry! ( I live out in the country, lol) I found this recipe very nice to use. I DID have to use much more milk & corn syrup, because I was mixing cement- ha. But since I’m new, I just winged it and wanted more of a flood mix for this batch. Next batch I will make a touch thicker for piping. I plan on using this icing for all my cookies since it tastes so good! Thanks!

    Reply
  40. Danell says

    November 8, 2019 at 6:36 pm

    I am allergic to corn syrup- has anyone done this with any other sugar?

    Reply
  41. Amanda says

    December 21, 2020 at 9:00 am

    I stumbled on this yesterday while making a gingerbread house. I went to make royal icing and had no meringue powder, no royal icing mix and I wont use raw eggs.
    I decided to give this a whirl and OMG it works!! I pieced together the house before bed and this morning it was hardened and ready to decorate!! Absolutely awesome!! Thanks for posting!!

    Reply
  42. donna says

    June 8, 2022 at 6:20 am

    Could I use almond milk as my granddaughter is severely allergic to dairy and egg. Not an intolerance but a severe allergy.

    Reply
    • Tips From a Typical Mom says

      August 5, 2022 at 3:28 pm

      Yes, almond milk would work.

      Reply

Trackbacks

  1. Royal Icing without Egg Whites or Meringue Powder | Food Stalker says:
    July 15, 2014 at 9:58 pm

    […] Source: www.tipsfromatypicalmomblog.com […]

    Reply
  2. The Grand Budapest Hotel: Cut-out Cookies | Moveats says:
    October 19, 2014 at 2:56 pm

    […] recipe for the sugar cookies can be found here and the royal icing recipe can be found here . Now I’m no professional decorator but these cute cookies are easy and fun to make, […]

    Reply
  3. Symphony Bar Toffee Almond Fudge Recipe - Tips from a Typical Mom says:
    November 8, 2014 at 4:24 pm

    […] Might Also Like: Royal Icing without Egg Whites or Meringue Powder Granny B’s Sugar Cookie […]

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  4. 6 Christmas Traditions to Start with Your Kids says:
    November 25, 2014 at 5:01 am

    […] Make Christmas Cookies and Gingerbread Houses. These are our favorite recipes for sugar cookies and icing. Then leave them out for Santa with some milk of […]

    Reply
  5. Royal Icing recipe you all need…for real. | Brushes & Burp Cloths says:
    December 18, 2014 at 7:51 pm

    […] can make without any form of egg in them. I haven’t tried, but I imagine they work. Here is one if you want to […]

    Reply
  6. Gingerbread Cookies with Royal Icing | Baker Brousseau says:
    December 25, 2014 at 9:32 am

    […] For the Royal Icing (modified from Tips from a Typical Mom): […]

    Reply
  7. Happy New Year! & Manda Cookies: Sugar Cookies says:
    January 1, 2015 at 12:10 pm

    […] Royal Frosting (adapted from  this recipe) […]

    Reply
  8. Valentine’s Day D.I.Y. | Mingling with the Mullins says:
    July 27, 2015 at 12:47 pm

    […] ** Link to icing recipe we used: https://www.tipsfromatypicalmomblog.com/2013/12/royal-icing-without-egg-whites-or.html ** […]

    Reply
  9. 33 Creative Elf on the Shelf Ideas says:
    January 1, 2016 at 9:50 pm

    […] Royal Icing without Egg Whites or Meringue Powder […]

    Reply
  10. Annual Ladies Luncheon Cookies | Sweet Sweet Muffins says:
    January 3, 2016 at 7:03 am

    […] also made sugar cookie recipe snowflakes with royal frosting. I tried a new recipe for royal frosting that doesn’t call for meringue power or egg whites. Instead you use almond extract (to […]

    Reply
  11. Some People Are Worth Melting For | Mrs. Roemer's Nest says:
    January 22, 2016 at 7:07 pm

    […] using Royal Icing  and I went with a recipe that didn’t need meringue or egg whites from Tips From A Typical Mom. My girlfriend has used this recipe many times and her cookies always came out […]

    Reply
  12. Basketball Shortbread Cookies | Sweet Sweet Muffins says:
    March 20, 2016 at 8:45 am

    […] and coaches. But then, in one of my less brilliant moves, I made royal icing with meringue powder (instead of corn syrup), so I made sure I gave the ingredient list to Lana to share with her teammates. Luckily, there […]

    Reply
  13. Chocolate Shortbread Easter Cookies | Sweet Sweet Muffins says:
    May 7, 2016 at 7:11 am

    […] with royal icing is the egg whites or meringue powder. So I found a recipe on Pinterest for non-egg white/meringue powder royal icing — I was set!  (Baker’s note: This version of royal icing takes a bit longer to set […]

    Reply
  14. 6 Amazing Easter Traditions You Need to Start with Your Family - Tips from a Typical Mom says:
    July 7, 2016 at 1:16 pm

    […] of circles. They are delicious! And if you don’t want to use the glaze, you can make my No Eggs, No Meringue Powder Royal Icing to make them look like real […]

    Reply
  15. Literary Bites: To All The Boys I’ve Loved Before by Jenny Han – Books for the Living says:
    January 13, 2017 at 10:22 pm

    […] dough before, which we all know has raw eggs in it, so I contradict myself, but still.) I used this egg white free royal icing recipe. I had to add a little more milk and corn syrup because it was pretty thick.  Once I was happy […]

    Reply
  16. Cheap and Easy DIY Party Decorations - Eva Chung | Fashion, Food, Youtube says:
    June 6, 2017 at 1:29 pm

    […] The sugar cookie recipe I used is from Katrina’s Kitchen, the icing is slightly altered from Tips From a Typical Mom Blog and the marbling technique is inspired from all the videos of people using marbled nail polish […]

    Reply
  17. Royal Icing and Cornelli Lace – (Probably) Fine Dining says:
    October 4, 2017 at 11:39 am

    […] used this recipe and minorly tweaked […]

    Reply
  18. Gingerbread Cookies with Pepper – turquoise toffee says:
    December 16, 2017 at 9:36 am

    […] I don’t like using eggs in my royal icing and didn’t have any meringue powder, so I found a great alternative at Tips From A Typical Mom Blog. […]

    Reply
  19. Ugly Sweater Sugar Cookies – Kimberry the Running Cook says:
    December 17, 2017 at 5:35 pm

    […] https://www.tipsfromatypicalmomblog.com/2013/12/royal-icing-without-egg-whites-or.html […]

    Reply
  20. Allergy-friendly Soft, Roll Out Sugar Cookies - Allergy Awesomeness says:
    December 17, 2018 at 9:19 pm

    […] vanilla buttercream. If you’re looking for an egg-free royal icing, check out my friend Tip from a Typical Mom’s […]

    Reply
  21. How to Decorate Valentine's Day Cookies Like a Pro Even if You Aren't One - says:
    January 27, 2021 at 8:33 am

    […] some digging and found an amazing recipe that doesn’t require meringue powder or eggs! This icing recipe from Tips from a Typical Mom was so easy to make and it worked perfectly for creating all different […]

    Reply
  22. Cheap and Easy DIY Party Decorations | Stay Happy Games says:
    August 10, 2022 at 8:27 am

    […] The sugar cookie recipe I used is from Katrina’s Kitchen, the icing is slightly altered from Tips From a Typical Mom Blog and the marbling technique is inspired from all the videos of people using marbled nail polish […]

    Reply
  23. Cheap and Easy DIY Party Decorations | Stay Happy Games says:
    August 10, 2022 at 8:27 am

    […] The sugar cookie recipe I used is from Katrina’s Kitchen, the icing is slightly altered from Tips From a Typical Mom Blog and the marbling technique is inspired from all the videos of people using marbled nail polish […]

    Reply

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