Vegan Corn-Free Soy-Free Royal Icing

| December 24, 2012 | Comments (0)

You cannot have a gingerbread house without royal icing. You know, that frosting stuff that doesn’t taste like much, is hard as cement and holds the house together. Unfortunately the recipe requires egg whites, which is a non-starter for a lot of people.

So I made an egg-free version.

Most confectioners sugar contains corn starch. With up to half of all celiacs being corn intolerant and given that the original GFCF diet was also corn free, I always look for a confectioners sugar that uses tapioca starch instead of corn starch as a stabilizer. My body thanks me for it.

This stuff has to be used very soon after you make it and I found out the hard way that a fabric pastry bag does not work well. Don’t be like me, use a plastic bag. This recipe makes about 2/3 cup of icing. It has to sit on the cookies a bit longer than egg containing royal icing, but it does eventually dry hard.

2 cups sifted confectioners sugar that uses tapioca starch
2 tablespoons water
1/4 teaspoon vanilla extract
Food coloring if desired

Plastic zipper bag
Drinking glass
Measuring cup
Measuring spoons

Sift confectioners sugar if necessary.
Put confectioners sugar in large bowl
Mix water, vanilla and food coloring if using in measuring cup
Add water mixture to sugar
Stir with fork until smooth and stiff
Put nozzle in plastic pastry bag in one of the bottom corners (if using nozzle. for straight cementing you will just need to cut a hole in the bag. The nozzle is just if you want to use a really fine point or make shapes with the frosting)
Put bag in drinking glass nozzle corner down and open bag around the glass.
Use spatula to fill the bag in the glass
Close bag cut corner of bag off and pipe frosting where needed.

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