This recipe is a royal icing recipe with cream of tartar. There are royal icing recipes without cream of tartar, but I prefer using the cream of tartar, as it helps create a thicker consistency. Many royal icing recipes call for meringue powder instead of cream of tartar. This is royal icing without meringue powder. It is gluten and dairy-free. Follow the steps below to make this recipe.
The icing will be thick. If needed, add water 1/2 tsp at a time to thin it out. You can add food coloring as needed as well. When adding food coloring, it’s best to portion out a desired amount of icing in a separate bowl and mix in the food coloring. Decorate your cookies as desired. Here’s the recipe for my Gluten-Free Sugar Cookies.
This recipe is NOT egg-free. If you need egg-free, try using 8 teaspoons of light corn syrup in place of the egg whites. Your icing should be fairly thick. If it becomes to thin, add in a few teaspoons of powdered sugar until a thicker consistency is reached.
As it dries, the icing hardens. It becomes hard enough to set, but soft enough to bite into easily. Once iced, let your cookies sit out so the icing dries. The icing should dry within a few hours or overnight. Make sure your cookies are completely dry before staking and storing them.
For a shiny finish on your cookies, thin out your icing a bit with a few drops water to a desired consistency. As the icing dries, it will harden and become shiny.
The ratio of sugar to eggs makes royal icing safe to eat. It does however, contain raw egg whites. If you are concerned about becoming sick, use pasteurized egg whites. This eliminates the risk of illness. Pasteurized egg whites are available at your local grocery store. Check the labels carefully.
I hope this recipe will bring as much joy to your family as it has to mine. Enjoy all your cookie decorating this Christmas Season.
Blessings, Laura xo
Leave me a comment and let me know what kind of cookies you made and how this recipe turned out.
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