Traditional Royal Icing is made with egg whites. After much experimentation, I developed a vegan formulation that gains the same sheen and density once set.
Yield: 2 cups
Active time: 5 minutes
Start to finish: 5 minutes
1/4 cup egg replacement powder, such as Ener-G
1/4 teaspoon cream of tartar
4 cups (1 pound) confectioners’ sugar
Food coloring (optional)
1. Combine egg replacement powder and 1/3 cup cold water in a mixing bowl. Beat at medium speed with an electric mixer until thick and frothy. Add cream of tartar and beat for 1 minute. Slowly add sugar, and beat for 2 minutes.
2. If tinting icing, transfer it to small cups and add food coloring, a few drops at a time, until desired consistency is reached. Stir well before adding additional coloring.
Note: The icing can be kept at room temperature in an airtight container for up to 2 days. Beat it again lightly to emulsify before using.
Variations:
Substitute peppermint oil, almond extract, lemon oil, or orange oil for the vanilla.
Royal Icing of this consistency is perfect to pipe decorations onto cooled cookies, and you can also use it as the “glue” to affix candies. If you want to paint the cookies with frosting, thin the icing with milk in 1-teaspoon amounts until the proper consistency is reached.