Looking for an egg-free, milk-free, nut-free royal icing for gingerbread houses? I was given a great recipe from my fellow friend and allergy-mom, Kristin Beltaos, owner of A Gift of Miles. I tried it out and it was a total success!
|Egg-Free, Dairy-Free, Nut-Free Royal Icing - from S.A.F.E.|
Egg-Free, Milk-Free, Nut-Free Royal Icing
Makes about 2 1/2 cups
2 oz. soy cream cheese, softenend to room temperature
2 Tbs. corn syrup
1 tsp. flavoring or extract (vanilla, peppermint, lemon, almond)
1/4 cup soy milk
4 1/2 cups powdered sugar
food coloring (for best results, use gel or paste like Wilton Icing Colors)
Using an electric mixer, beat together soy cream cheese, corn syrup and flavoring until smooth. Mix in soy milk. Slowly add the powdered sugar, one cup at a time until the frosting is at the desired consistency.
If you're decorating cookies, pipe the icing on using a pastry bag or spreading it onto the cookie with a spoon or an offset spatula. Allow the icing to dry for 24 hours before transferring the decorated cookies.
I made this two days in advance and it worked well. I took it out of the refrigerator about an hour before the activity to stir it and let it soften up a bit. Spreading it on the graham crackers we used was a breeze once the kids figured out how to do it!
Results, as you can, were fabulous!