This quick and easy vegan royal icing recipe is made with a few simple ingredients and makes beautifully decorated cookies! Traditional royal icing recipes use egg whites as the base ingredient for the icing, but this recipe simply uses water to achieve a similar effect. Decorate the most colorful holiday cookies or make beautiful gingerbread houses with this simple and easy recipe!
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I've tried many different methods for royal icing over the years, like using aquafaba, vegan meringue powder, or Ener-G egg replacer instead of the egg whites. After experimenting with many different methods, I've found that water has a similar effect and it actually gives the best results by making smoother eggless royal icing without air bubbles. I also like to keep my cookies at room temperature for a few days without worrying about anything in the icing needing refrigeration. This simple vegan royal icing is simply the best recipe for cookie decorating.
You can use this royal icing on my easy vegan sugar cookies, vegan shortbread cookies, or vegan gingerbread men.
🧾 Ingredients and substitutions
- Powdered Sugar - aka icing sugar to make it sweet. You must use powdered sugar for this no other sweetener will work. (Most organic brands of powdered sugar are not filtered using bone char and are therefore vegan, but they also tend to be lumpy. You will want to sift the sugar to get the clumps out before you make the icing).
- Water - to make the sugar wet and turn it into a paste. (You can also use any plant-based milk if you would like for a little more flavor).
- Light Corn Syrup or Agave Nectar - to make it sticky and shiny. (optional)
- Extract - for flavor. Add vanilla extract, almond extract, peppermint extract, or orange extract for a hit of flavor in your icing. (optional)
- Food Coloring - to make your icing different colors. Be sure to look for vegan food coloring. Gel colours work great for deep colors.
🔪 Helpful tools
- Flour Sifter or Wire Mesh Strainer - to sift the clumps out of the powdered sugar.
- Pipping Bags or Ziploc Bags - to pipe the icing onto your cookies. (aka pastry bag)
- Small Bowls - to mix separate colors.
- Scribe Needle - for getting air bubbles out of the icing and decorating with precision and intricate details.
🥄 Instructions
- Sift the powdered sugar into a medium-sized mixing bowl. (This will make the consistency of the icing smoother.)
- Add the water, and corn syrup, and extract and stir with a fork until it forms a smooth paste.
- Add a few extra drops of water until you get the right consistency. It should be a glue-like consistency for piping.
- Divide the white icing into small separate bowls and add 2-3 drops of food coloring to each one and stir well to get different colors.
- Put the icing into a piping bag (or Ziploc bag with a tiny hole cut in the corner) and pipe it onto your favorite cut-out cookies.
👩🏻🍳 Pro tips
- Make the icing thick to start and use the thicker icing to pipe the outer edges of the cookies. Then add another drop or two of water to make the icing slightly thinner to use to flood the inside of the cookie with icing.
- If your royal icing has a thick consistency, add a little water - just a drop or two to thin out the icing.
- If the icing is too thin add a teaspoon or two of sifted powdered sugar to thicken it if you get it too thin.
- Add vegan sprinkles to the cookies immediately after piping on the royal icing so that they stick better.
- When decorating cookies with kids - I like to make up a double batch of the royal icing and fill up little snack-sized ziplock bags with the icing. I make a least 2 bags of each color so they aren't fighting over the same color. Also, be sure to cut a very small hole in the bag so they don't squeeze too much out at once.
🥡 Storing decorated cookies
After you decorate your cookies, leave out uncovered for a few hours until they dry out a little. Once the top layer is dry, they will no longer be sticky and you can carefully stack them in an airtight container with a piece of parchment paper between them. The royal icing will keep well at room temperature for about 3 days, in the fridge for about 1 week, or in the freezer for up to 3 months.
Tip - Place a piece of parchment paper between the layers of cookies to make sure they don't stick together if you are stacking them.
Note: I must be honest about royal icing... it's beautiful and it makes the prettiest cookies, but it just doesn't taste as good as frosting. If you want a beautifully decorated cut-out cookie that looks like it came from a bakery, then use this vegan royal icing recipe for sure. However, if you want an amazing-tasting frosting for your cookies, I highly recommend my vegan buttercream frosting. We usually do one batch with royal icing for the fun of decorating and then do another batch with buttercream, because it simply tastes better.
You can also use my vegan icing recipe or my vegan whipped cream frosting recipe to decorate your cookies.
🌟 More vegan cookies
- Vegan Snickerdoodles
- Vegan Oatmeal Cookies
- Vegan Chocolate Cookies
- Vegan Thumbprint Cookies
- Coconut Macaroons
- Vegan Butter Cookies
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan royal icing recipe
A smooth colorful icing used to frost cutout cookies.
- 2 cups powdered sugar sifted
- 2 tablespoons corn syrup or agave nectar
- 2 tablespoons water or plant-based milk
- 1/2 teaspoon vanilla extract or any other flavor of choice
-
Sift the powdered sugar into a medium-sized mixing bowl. (This will make the consistency of the icing smoother.)
-
Add the water, and corn syrup, and extract and stir with a fork until it forms a smooth paste.
-
Add a few extra drops of water until you get the right consistency. It should be a glue-like consistency for piping.
-
Divide the white icing into small separate bowls and add 2-3 drops of food coloring to each one and stir well to get different colors.
-
Put the icing into a piping bag (or Ziploc bag with a tiny hole cut in the corner) and pipe it onto your favorite cut-out cookies.
- Make the icing thick to start and use the thicker icing to pipe the outer edges of the cookies. Then add another drop or two of water to make the icing slightly thinner to use to flood the inside of the cookie with icing.
- Add a drop or two of water to thin out the icing or a few more tbsp of powdered sugar to thicken it if you get it too thin.
- Add sprinkles to the cookies immediately after piping on the royal icing so that they stick better.
- When decorating cookies with kids - I like to make up a double batch of the royal icing and fill up little snack-sized ziplock bags with the icing. I make a least 2 bags of each color so they aren't fighting over the same color. Also, be sure to cut a very small hole in the bag so they don't squeeze too much out at once.
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