This recipe was originally published in 2016.
This simple gluten-free icing, which can easily be colored, is perfect for decorating gluten-free cookies.
For Egg-Free Royal Icing, replace 2 egg whites with 3 teaspoons egg replacer mixed in warm water. Add mixture to sugar in step 1.
*Tip: Pasteurized egg whites have been heated to eliminate bacteria. Do not use raw unpasteurized egg whites in this recipe.Yields 1 cup
- 3½ cups confectioners' sugar
- 2 large pasteurized egg whites or powdered egg whites or powdered egg whites mixed with water to equal 2 whites*
- ½ teaspoon lemon juice
- Food coloring
1Beat sugar and pasteurized egg whites in a bowl until thick and shiny, about 4 minutes.
2Add lemon juice and beat 1 more minute.
3Divide icing into bowls and dye with food coloring to desired colors.