I’ve always wanted to use Royal Icing for my Sugar Cookies, but the recipes I have tried in the past either didn’t take good, didn’t look good, or used raw egg whites. And all of those things did not work for me. Hence me coming up with my own recipe that I wholeheartedly stand by.
You need to whip up this smooth, glossy raw egg free royal icing for all your cookie decorating and dessert needs! This icing is perfect for holiday cookies or piping intricate designs.
This icing holds its shape beautifully and dries to a firm, elegant finish. It is easy, reliable, and safe for households avoiding raw eggs, it’s a must have for festive baking or everyday decorating.
Why you’ll love this recipe!
What ingredients do I need?
- Powdered Sugar: Provides the sweet base and smooth texture for piping and spreading.
- Vanilla Extract: Adds a warm, natural flavor that complements any cookie or dessert.
- Meringue Powder: Gives structure and helps the icing harden without raw eggs.
- Water: Adjust for consistency — less for piping, more for dipping.
- Corn Syrup: Keeps icing glossy and helps prevent cracking when drying.
Pro Tips
- For piping, keep icing thick but smooth; for flooding cookies, thin with water.
- Always mix until fully smooth to avoid lumps. I prefer to do this using a hand mixer.
- Keep icing covered when not in use to prevent drying. If it starts drying (this happens pretty quickly), as long as it is not fully dried up, just stir it up well.
- Use piping bags for precise designs.
- Easy Icing Hack:
- Dip the top of your cookie in icing for a quick finish.
- Use a scribe needle, or toothpick, to gently push icing toward the edges in a swirl motion.
- Gently shake the cookie right side up to settle icing for a perfectly smooth, professional look.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Vanilla Extract: Can use almond or lemon extract for a different flavor.
- Corn Syrup: Light corn syrup can be swapped with glucose syrup or golden syrup.
- Meringue Powder: For a substitute, use powdered egg replacer for structure, but results may vary slightly.
Dietary Substitutions
- GlutenFree Friendly: Yes! Icing itself contains no gluten. Ensure cookies used are gluten free.
- Nut Free Friendly: Yes! No nuts in this icing. Ensure cookie base is nut free for safety.
- Vegan Option: Use plant based meringue powder and confirm powdered sugar is vegan certified.
Leftovers and Storage
- Store unused icing in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage; remix before using.
- Can be pre colored and portioned ahead for easy decorating sessions.
But, I Still Have A Few Questions…
Can I use this icing for cookies?
Yes! This recipe is great for piping outlines, flooding, and adding decorative details. Absolutely perfect on my Sugar Cookie Recipe!
Can I color this icing?
Yes, gel food coloring works best to maintain the texture. Start with 1 drop in the icing and add more as needed to get the desired color.
Can I store this icing?
Store in an airtight container for up to 3 days at room temperature. Refrigerate for longer storage; remix before use.
Is this gluten free and nut free friendly?
Yes! The icing itself contains no gluten or nuts. Ensure cookies used are also gluten free and nut free.
Where can I get all the items I need for this icing?
Most of the items you can find at the grocery store. For those you can’t, like the piping bags or scribe needles, you can find them on here, on my Amazon Storefront!
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Royal Icing (Raw Egg Free)
Ingredients
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 tsp meringue powder
- water 2–3 tsp (for piping) / 6–7 tsp (for dipping)
- 2 tsp corn syrup
Instructions
- In a medium bowl, using a whisk, or hand mixer on low, mix together powdered sugar, meringue powder, corn syrup, and vanilla extract.
- Gradually add water, about 2–3 tsp for piping, or 6–7 tsp for dipping.
- Beat on medium until smooth and glossy with a spatula, or hand mixer.
- Divide icing, as needed, if adding gel food coloring.
- Pipe, flood, or dip cookies immediately.
- Cover any unused icing tightly to prevent drying.
- Easy Hack: Dip tops of cookies, push icing to edges with a scribe needle in a swirl motion, then gently shake upright.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.