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Decorate your holiday cookies and more this year when you learn How to Make Sugar Free Royal Icing with Splenda
I was thrilled to learn how to do this with no sugar!
How to Make Sugar Free Royal Icing with Splenda
Decorating cookies can be done without adding a whole lot of sugar.
I am the kind of a person who can get happy about that. This is because I am not thrilled by the thought of getting all ‘jacked up’ from the sugar that that gets added to fun looking cookies. By ‘jacked up’ I mean riding that blood sugar roller coaster that so many of us experience.
Decorating cookies is not just for the holiday season.
I know that it is during the holidays when many of us bake yummy cookies and then take the time to decorate them. Decorating cookies during the holiday season is a tradition that many of us look forward to however. By finding a sugar free way to decorate, we can still observe that tradition.
There are two ways to go about doing this.
Since so many of my readers are partial to a Splenda-like sweetener while others are on the Stevia side, I will do both recipes. Because I do not want to confuse anyone, I will provide these recipes on two different posts. This post features the Splenda method.
As I mentioned, Royal icing is a standard for many when it comes to cookie decorating.
When we make regular royal icing we are using a lot of sugar. This comes in the form of confectioners’ sugar which has about 400 calories in a cup. That is a lot of calories, in addition to sugar, since we usually use more than one cup to make the icing.
There are actually two ways to go about this.
We can use the standard pasteurized egg whites which people have been using for years. The other option would be to use Meringue Powder. This powder is a good choice for someone who doesn’t want to use egg whites or if you want an ingredient that can sit in your cupboard to be used again at a later date.You can purchase Meringue Powder on Amazon.
How to Make Sugar Free Royal Icing with Splenda
The recipe for How to Make Sugar Free Royal Icing with Splenda
Note that there are two methods- the egg white method and the Meringue Powder method. If using the egg white method, omit the water.
3 tablespoons Meringue Powder or 3 ounces of pasteurized egg whites (6 teaspoons)
Splenda Granulated Sweetener- 4 cups
Cornstarch- 1/2 cup
Warm Water- 1/3 cup (omit if using egg whites)
Vanilla Extract- 1 tsp
If using egg white method:
Use a large mixing bowl and a stand mixer.
To the bowl, combine your egg whites and vanilla. Beat this until frothy.
Now add the Splenda and corn starch mixing on a low speed for 30 seconds.
Turn the speed up for another 7-9 minutes or until peaks start to form.
If using the Warm Water Meringue Method-
Use a large mixing bowl and a stand mixer.
To the bowl, add all ingredients (no egg whites of course) and beat on low 7-10 minutes or until peaks start to form.
If you want to thin this icing you can simply add a teaspoon of water until desired consistency is achieved.
Note that the egg white icing will need special precautions as they are considered to be raw eggs.
By the way, I also have these similar recipes that you may be interested in.
- Sugar Free Pudding and Cream Cheese Frosting,
- Stevia Cream Cheese Frosting
- Sugar Free Butter Cream Icing
How to Make Sugar Free Royal Icing with Splenda
Ingredients
- Meringue Powder--3 tablespoons or 3 ounces of pasteurized egg whites 6 teaspoons
- Splenda Granulated Sweetener- 4 cups
- Cornstarch- 1/2 cup
- Warm Water- 1/3 cup omit if using egg whites
- Vanilla Extract- 1 tsp
Instructions
- If using egg white method:
- Use a large mixing bowl and a stand mixer.
- To the bowl, combine your egg whites and vanilla. Beat this until frothy.
- Now add the Splenda and corn starch mixing on a low speed for 30 seconds.
- Turn the speed up for another 7-9 minutes or until peaks start to form.
- If using the Warm Water Meringue Method-
- Use a large mixing bowl and a stand mixer.
- To the bowl, add all ingredients (no egg whites of course) and beat on low 7-10 minutes or until peaks start to form.
- To thin icing simply add a teaspoon of water until desired consistency is achieved.
- Note that the egg white icing will need special precautions as they are considered to be raw eggs.
Recipe Notes
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Jessica
I used your icing recipe last night, but after drying – they icing was all cracked all over the top. What’s causing this and how do I prevent it!?
SFD
This is more of a decorative kind of icing. I am wondering if used the egg white method or the Meringue method. It sounds like your icing may have been a bit dry. Thanks