Royal Icing

Royal Icing
Royal Icing

Royal Icing

Recipes   Icings + Frostings    
Ingredients
  • 1 lb Swerve Sweetener, Confectioners
  • 1 tbsp corn Starch
  • 3 tbsp meringue Powder
  • ½ cup water, tepid
Instructions
  1. Mix all ingredients, thin with water as necessary.
Nutrition Facts

Serving Size 1 serving

Servings 12

Calories 25
Total Fat 0g
Total Saturated Fat 0g
Cholesterol 0mg
Sodium 15mg
Total Carbs 40g
Dietary Fiber 2g
Sugars 1g
Swerve 37g
Protein 1g
Net Carbs: 1g

Comments:

  • Smy

    Not to be rude, but does it look as terrible as the picture or does it turn out smooth and glossy like a real royal icing?

    • Swerve

      Hi Smy, Thanks for your comment! The more water you add, the smoother and glossier the icing will be.

  • Rebecca A Huff

    I would say mine turned out much like the picture. Kind of grainy even with using the confectioners. It wasn't glossy or smooth like what you'd get with powdered sugar, but it's worth it to stay off sugar! @smy

  • patti griffith

    I tried making royal icing with the confectioners sugar too. I put in the meringue powder but not the corn starch( to keep it sugar free). I added enough water to make it runny, but its still a bit grainy. I used a wet finger and a wet spoon back to smooth it out. Then I mixed up some thicker icing for piping around my iced cookie. That looked fine.

    • Swerve

      Hi Patti, thank you for sharing your feedback!

  • Leigh Ann

    I used 3 large egg whites (pasteurized), cream of tartar, 1/8tsp of vanilla, and 2+ 1/4 C swerve confectioners and it turned out so smooth and pipes just like the “real” stuff!

    • Swerve

      Sounds great! Thanks for sharing!

  • Laurie Wright

    Leigh Ann..... How much cream of tarter did you use with the 3 eggs whites?

  • Wilson165

    Just made the royal icing recipe with Swerve confectioners. It's not quite the same as the version with regular powdered sugar, but it comes close. I used the 12oz bag instead of one pound called for in the recipe, and added clear vanilla and almond extract to flavor it. Next time I would reduce the water slightly to get a thicker icing for piping outlines on cookies. Once I was ready to flood the cookies, I watered down the icing and it flowed fairly well.

  • Pamela Hamilton

    Leigh Ann, I too would like to know how much cream of tartar you used? Didn't see an answer posted on Laurie's post. Sounds like you cracked the code. Please advise us

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