1 ½cupsPowdered Icing Sweetener/Confectioners Sweetenersee notes below for how to make your own
4-5tablespoonsAlmond milk or milk of choiceuse minimal amount first as you can always add more!
A dash of vanilla or almond extract or a squeeze of lemon or orange juice if desired
Powder the sweetener if it is lumpy until smooth in a food processor.
Pour into a small bowl and add the almond milk. Add extract or juice for flavoring and stir until well combined and lump free. Note that adding extract or juice can thin your icing mixture down so you may need to add additional sweetener if necessary.
For pipe work minimize the amount of liquid you add to keep the consistency thicker. You can always add more sweetener to thicken it if it is too thin.
For flood work the icing consistency needs to be thin enough to flood the area required but not so thin that it slides off straight away. It should be similar to the consistency of pure cream. If you make it too thin, thicken with additional sweetener. I recommend piping a border to contain your flood work with a thicker icing mixture to prevent 'sliding'.
Makes approximately 1 ½ cups royal icing. Left overs can be frozen.See notes below for adding eggwhite powder to create a more traditional Royal Icing.
If you don't have any sugar free/ low carb icing mix or confectioners sweetener, use your regular sweetener but powder it till fine in a food processor.This recipe makes enough icing for approximately 2 dozen cookies or one large cake.Any leftovers can be frozen.Royal Icing Recipe - TraditionalFor a more traditional Royal Icing, add 2 teaspoons of egg white powder (I sourced mine from Coles) with the powdered sweetener and use electric beaters to blend the milk in. Beat until well combined. You may need to add additional milk in tiny increments to get the right consistency.