Vegan Royal Icing
Around the holidays, we are asked about royal icing, for use in gluing gingerbread houses together.
1 lb. confectioners' sugar
1/4 cup powdered soy milk
3/8 cup soy milk
3/8 cup light corn syrup
flavoring as desired
In a mixing bowl, mix the sugar and soy milk powder, then add most, but not all, of the soy milk. Add corn syrup just until combined. Add remaining soy milk if the icing consistency is not smooth enough, but be careful not to add so much that it will be too runny or fail to harden.
Royal icing is used as a cement or glue when making gingerbread houses. Or when decorating cookies, it is used as a strong and dry coating. The problem with creating a vegan version is that traditional royal icing relies on egg whites for strength. The combination of the syrup and the extra soy milk powder provide the strength in this version.
I am not a fan of corn syrup, but in this case it's the lesser of two evils. You can try brown rice syrup as a substitute for the corn syrup, but your icing will not be pure white if you do.
If you don't have them on hand, you can leave out either the powdered soy milk or the corn syrup, but not both (they both add strength to the icing). Just don't expect it to be as strong.
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