Yes that’s right you can make sugar-free royal icing!
This recipe works just by replacing icing sugar with powdered xylitol or SukrinMelis.
I recommend using pasteurised egg white for this recipe.
Use the royal icing straight after mixing. It will pipe as well as usual royal icing but it will take longer to set and will not set as hard. It will crust over but will be quite soft underneath. It is quite fragile.
For a fondant icing recipe, see here.
This information is not about healthy eating. This is for people who want to cut or reduce sugar from their diet but still want to enjoy celebrations with everyone else or have a special treat now and again. Some people have been able to embrace a sugar free diet and adapt their life easily. Other people find it a bit of a struggle. Everyone wants something sweet to eat now and again. These recipes are not meant for everyday eating!
I have been working with 2 natural sweeteners – xylitol and erythritol. These come in a granular form which looks identical to sugar and can be found in supermarkets and whole food stores. Sugar can be substituted like for like with xylitol or erythritol in many baking recipes. If you are cutting sugar from your diet, you can gradually reduce the amount of sugar or sweetener in a recipe as your taste buds become accustomed to less sugar. Baking recipes can work with up to a third less sugar.
In the UK erythritol can be found as Sukrin. This is a sugar alcohol with 0 calories. More information about this product can be found here.
More information about xylitol can be found here. Xylitol is sold in most supermarkets in the UK as Total Sweet. Eating too much xylitol can give you a stomach upset. This recipe requires the xylitol to be finely ground. A high speed blender is the best tool for this, if you can beg, borrow or steal a Thermomix, this would be perfect!
2 x 5g sachets free range egg white powder
4 tablespoons cooled, boiled water
330g powdered xylitol or erythritol
Place the egg white powder into a large mixer bowl with 2 tablespoons cooled, boiled water and whisk together. Add the remaining 2 tablespoons water and whisk to dissolve the powdered egg white.
Sieve the powdered xylitol into a bowl and mix into the egg white ensuring not to leave any powdered sugar on the sides of the bowl.
Beat together until the icing forms thick peaks. When you lift the beater, the icing should stay stiff. Place a wet clean tea towel over the bowl to prevent the icing drying. Use as needed.
If the powdered xylitol is quite grainy, it may not push through certain piping nozzles. You could try passing it through a clean, unused nylon stocking into your piping bag.