Vegan Royal Icing with meringueshop’s Egg-Free Meringue Powder!

I’ve received so many requests for a vegan royal icing recipe over the years and I’m thrilled to finally share one with you! I met Diane Forley, the founder of meringueshop a few months ago during a cookie decorating demo in Brooklyn. She told me about an egg-free meringue powder that she was working on and asked if I would like to try it out. Of course I said yes! My first couple of tries making the icing were a bust, but with a few tweaks, Diane perfected the recipe.

meringueshop’s egg-free meringue powder is not only vegan, but it’s made with organic ingredients such as raw cane sugar and aquafaba broth (from slow-simmered chickpeas). You can find it here at Use code SWEETAMBS10 for 10% off your order!

It’s also available on Amazon:


Watch the video below to learn how to make vegan royal icing (it’s a bit different than making royal icing with conventional meringue powder) and see how I used it to create some gorgeous designs (if I do say so myself!). Scroll down for my notes on the meringue powder and tips on making the icing.

Vegan Royal Icing Recipe:

makes about 2 cups of royal icing, good for about two dozen cookies

  • 1.6oz (45g) meringue powder

  • 3 oz (82g) water

  • 1 lb (453g) confectioner’s sugar

  • flavoring and/or coloring (optional)


  • Stand mixer with whisk attachment

  • Kitchen scale

  • Timer

  • Rubber spatula

  • Flavoring and food coloring (optional) —


  • Place meringue powder and water into the mixing bowl with a whisk attachment.

  • Stir slowly to dissolve, then let the mixture sit for 10 minutes to thicken slightly.

  • Add the confectioners sugar and beat on medium-high speed (speed 7 or 8) for 10 minutes.

  • Allow the icing to rest for another 10 minutes to thicken. The longer the icing sits, the thicker it will be.

  • Color and thin the icing to the desired consistency, or use it as stiff consistency for techniques such as piping roses and brush embroidery (watch the video for a visual on icing consistency).

  • Store the icing in an air-tight container with a piece of plastic wrap directly on the surface of the icing. You can keep it in the refrigerator for up to three weeks.


  • If you’re adding flavoring, keep in mind that the icing already has a tart taste due to the citric acid in the meringue powder. I would use either vanilla or almond, but steer clear of lemon. Add the flavor before beating the icing.

  • If you’re adding color, use a concentrated gel paste or liquid. Even a few too many drops of color can thin your icing too much, so it’s best to use as little as possible (if your icing does become too thin, meringueshop recommends adding a tablespoon of the meringue powder and beating the icing until it thickens).

  • This royal icing can be used the same way you would use conventional royal icing, but it is a bit different in some ways. The icing becomes very thick when it sits overnight, so you might be tempted to add more water to thin it out. Instead of adding more water, I recommend that you put the icing back on the mixer with a paddle (rather than the whisk) to loosen it up before using it. If you add water to it, it might feel okay at first, but it won’t hold its shape as you pipe (this is especially true for stiff consistency icing).

  • Make sure to allow the base layer of icing to dry 6-8 hours before adding more decorations  (this is true of conventional royal icing, as well).

Find more information and royal icing tips in this User’s Guide from meringue shop and don’t forget to use code SWEETAMBS10 for 10% off your order!

Click here for a vegan cookie recipe. I replaced the baking soda with 1/2 teaspoon of baking powder.

Have any questions or comments about vegan royal icing? Let me know in the comments!

This post is sponsored by meringueshop.

Pin this recipe for later!


7 thoughts on “Vegan Royal Icing with meringueshop’s Egg-Free Meringue Powder!

  1. Hi! Just a heads up, meringue powder typically contains egg whites, highly concentrated amounts actually. And while the processing does remove safety concerns compared to making royal icing with raw egg whites, it is not typically vegan. May I ask if you’re using a vegan brand? If so, can you share that? I’ve never found an egg white free meringue powder and would appreciate the tip.

  2. Hi Amber! I’m curious as to how it tastes. I have used chickpea flour as a sub in gluten free baked goods and wasn’t to fond of the, well, chickpea flavor it imparts. Does this merengue taste good? The texture looks superb! Thanks 🙂

      • Excellent! Thanks for replying so promptly 🙂 I’m ordering some right now! Excited to try it!!! My Aunt recently went vegan and I want to surprise her with some decorated cookies for her birthday next month.
        I’ll report back ?. Thanks again!

  3. I think there is a typing error on the instructions for the vegan meringue recipe. I believe the first step should say to add the meringue & water to the mixing bowl (not the meringue & sugar). 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.