Eggless Royal Icing

Step 1

Mix confectioner's sugar and water in a glass bowl until no lumps. Note: You can make this icing by hand but using an electric mixer or a stand mixer makes the mixing process a breeze.

Step 2

Add light corn syrup and mix until incorporated.

Step 3

Stir in lemon juice and mix until incorporated. NOTE: Check consistency; after mixing the ingredients together, drag the tip of a butter knife through the surface of your icing. If it takes 8 - 10 seconds to settle flat, you are good. If it’s too thick, add more water (about a teaspoon at a time). If it’s too thin, add a little more sifted confectioners’ sugar. Continue adding more until you reach the consistency you’d like.

Step 4

Use the white icing as it is, or divide the icing into several bowls and add gel food coloring. See notes for different consistencies.

Step 5

Use immediately, or store in an airtight container with a piece of plastic wrap pressed directly onto the surface of the icing for up to 3 days. Stir gently with a spatula before using.

Step 6

Using an electric mixer or a stand mixer with the whisk attachment, beat the aquafaba and cream of tartar on medium-high speed until it reaches medium peaks, 5 to 8 minutes

Step 7

Add confectioner's sugar; mix until well incorporated.

Step 8

Add lemon juice and mix to incorporate. NOTE: Check consistency; after mixing the ingredients together, drag the tip of a butter knife through the surface of your icing. If it takes 8 - 10 seconds to settle flat, you are good. If it’s too thick, add more water (about a teaspoon at a time). If it’s too thin, add a little more sifted confectioners’ sugar. Continue adding more until you reach the consistency you’d like.