Baking and decorating cakes, cupcakes, and cookies have become a popular pastime. Royal icing made with meringue powder is popular for decorating baked goods. However, what if you don’t have meringue powder or want to avoid using it due to dietary restrictions? Can you still make royal icing without meringue powder? The answer is yes, you can! So if you are wondering how to make royal icing without meringue powder? Read ahead and find out.
What is meringue powder?
Meringue powder is a versatile ingredient used in many baking and decorating recipes. It is a fine white powder made primarily of dried egg whites, cornstarch, sugar, and stabilizers. This powder can be used as a substitute for fresh egg whites in recipes that require a stable foam, such as meringue, royal icing, and buttercream frosting. Meringue powder is an excellent choice for those who want to avoid using raw egg white. In addition to providing stability and structure to recipes, meringue powder adds a unique flavor and texture to baked goods.
Can you make royal icing without meringue powder?
Royal icing is a popular decoration and frosting for cakes and cookies. It’s made with powdered sugar, water, and meringue powder, a combination of dried egg whites and other ingredients that provide stability and structure to the icing. But what if you don’t have meringue powder or prefer not to use it? Can you make royal icing without it? The answer is yes.
Meringue powder substitutes
Experimenting with these alternative ingredients can yield unique and delicious variations of royal icing, and it’s always fun to try new things in the kitchen. So, if you’re looking to make royal icing without meringue powder, we have a few substitutes for you to try:
- Egg whites: Egg whites are a suitable replacement for meringue powder when making Royal Icing as they create a stable icing with a smooth and glossy finish. The stiff peaks formed when whipping egg whites provide a vital structure that supports decorations and keeps the icing in place.
- Lemon juice or vinegar: Lemon juice can be used as a substitute for meringue powder in Royal Icing. Its acidic properties help to stabilize the icing and create a smooth consistency. However, it may affect the taste of the icing, so it is important to use it in moderation and adjust the amount of sugar accordingly.
- Aquafaba: Another option is aquafaba, which is the liquid from a can of chickpeas. It has a protein structure similar to egg whites and can be whipped to create a foam, making it an excellent substitute for meringue powder in royal icing.
- Cream of tartar: Other substitutes include cream of tartar, which can help stabilize the egg whites and create a fluffy texture.
Â
Tips to Remember
Here are some tips to remember while making it:
- It would help if you tried to use fresh egg whites and ensure no yolk in them.
- To create a stable structure for the icing, ensure to beat the egg whites until stiff peaks form.
- It is important to gradually add confectioner’s sugar to the egg whites while mixing to achieve the desired consistency.
- Add lemon juice or cream of tartar to help stabilize the icing and prevent it from separating.
- You can use food coloring gel instead of liquid food coloring to avoid diluting the icing.
- Royal Icing can dry out quickly, so it is crucial to cover it with plastic wrap or a damp cloth while you work with it.
How to store royal icing
Here’s how to store royal icing without meringue powder:
- Once the royal icing has dried, transfer it to an airtight container. This helps prevent air from getting in and keeps the royal icing from becoming sticky or soft.
- You can store royal icing in the refrigerator for up to two weeks. If you want to keep it longer, you can freeze it for up to three months. To freeze, transfer the royal icing to a freezer-safe container and label it with the date.
- To thaw, allow the royal icing to come to room temperature slowly. Stir the icing gently and add a few drops of water, if needed, to bring it back to its original consistency. Avoid microwaving or heating the icing, as it can cause it to melt or become runny.
How to Make Royal Icing Without Meringue Powder
- Preparation time: 15 minutes
- Cooking Time: N/A
- Total Time: 15 minutes
- Servings: 1 ¾ cup
Â
Ingredients
- 2 large egg whites
- 3 cups confectioner’s sugar, sifted
- 2 tsp. lemon juice
- Coloring gel, as desired
Instructions
- Whisk the egg whites and lemon juice in a large mixing bowl until the mixture is bubbly.
- Gradually add the sifted confectioner’s sugar while whisking the mixture continuously until it forms a thick and shiny texture. This should take around 7-10 minutes.
- If the icing is too thick, add a little water to thin it out, but do so slowly to avoid making it too runny.
- Divide the icing into separate bowls and add your desired coloring gel. Mix well.
- Once the icing is the desired consistency and color, transfer it to a piping bag or use a spoon to spread it onto your baked goods.
How to Make Royal Icing Without Meringue Powder
Ingredients
- 2 large egg whites
- 3 cups confectioner’s sugar sifted
- 2 tsp. lemon juice
- Coloring gel as desired
Instructions
- Whisk the egg whites and lemon juice in a large mixing bowl until the mixture is bubbly.
- Gradually add the sifted confectioner's sugar while whisking the mixture continuously until it forms a thick and shiny texture. This should take around 7-10 minutes.
- If the icing is too thick, add a little water to thin it out, but do so slowly to avoid making it too runny.
- Divide the icing into separate bowls and add your desired coloring gel. Mix well.
- Once the icing is the desired consistency and color, transfer it to a piping bag or use a spoon to spread it onto your baked goods.
