Gluten Free Royal Icing Recipe

egg whites

🥗Healthier: aquafaba

💰Cheaper: egg substitute

Aquafaba is a plant-based alternative, while egg substitutes can be more affordable.

Keep the royal icing in an airtight container to prevent it from drying out.

Use 1/4 cup of water for a very stiff icing consistency.

Identify four levels of consistency for royal icing: stiff, piping, medium, and flood.

For stiff consistency, think of buttercream frosting; it should be very thick.

To thin the icing, use a squeeze bottle to add water a couple drops at a time.

For medium consistency, aim for a thickness similar to ranch dressing; it should flow but not be too thin.

For flood consistency, it should resemble shampoo; it should close in 3 to 5 seconds when a knife is drawn through it.

When stirring, do so slowly to avoid incorporating air bubbles into the icing.

If the icing is thinned too much, add more royal icing or sift in powdered sugar to thicken it back up.

When achieving stiff consistency, ensure that drawing a knife through it does not seal back up.

Keep scraping the icing down off the sides of the bowl to avoid crunchy sugar in the icing.

When coloring the icing, color a thicker batch and then thin it down to ensure color consistency across different consistencies.

Cooking Techniques

Equipment Needed

Dietary

Allergens