This vegan royal icing dries hard and you can decorate sugar cookies with this or glue a gingerbread house. It is easily colored and you can manipulate to your requirements
You'll need
Hand mixer with whisk attachment or stand mixer with the balloon whisk attachment:
I have used electric hand mixer with whisk attachment.
Chickpeas brine: This is chickpeas liquid from you chickpeas can also known as "aquafaba". This is our egg white substitute. Make sure to drain chickpeas liquid through a fine mesh sieve so it will remove any bits of beans that are present in aquafaba. You do not want those in your royal icing.
Cream of tartar or Lemon juice: Cream of tartar in the recipe provides acid (it is the powdered form of tartaric acid), which helps to stabilize and strengthen the air bubbles in the icing, making it thicker and more durable. If you do not have cream of tartar you can use lemon juice (which I have done in this recipe). Lemon juice will also add a slight lemon flavour to your icing.
White food coloring(if using): This is optional but if you want you can add white food coloring. Vanilla extract may give this icing little off white so to balance that out you can add 2 to 3 drops of white gel food coloring. I did not use any for below recipe.
I will show you detail and step by step recipe with loads of picture. So lets begin!!!
Vegan Royal Icing
Ingredients
1/4 cup drained chickpeas brine (aquafaba)
3 cups powdered sugar
1 tsp vanilla extract
1 tsp lemon juice
2 to 3 drops white gel food color (optional)
Directions
Add lemon juice and chickpea brine into your mixing bowl
Add vanilla extract
Mix on medium to high speed with whisk attachment just until the top of your aquafaba is frothy
Add powdered sugar to this mix (1 cup at a time and whisk it manual to avoid mess)
At this point consistency should be like a glue. If consistency is more like paste then you can add 1 to 2 tsp of chickpeas brine. If consistency is more watery then add 1/2 cup of more powdered sugar
Once you achieve the school-glue consistency. Turn the mixer up to medium high for upto 6 minutes
After 6 minutes or so turn off the mixer. You should have nice, stiff royal icing for decorating cookies
Notes
Thicken the icing with powdered sugar for more stiff consistency if you need to pipe flowers or glue gingerbread.
Thin the icing by adding 1 tsp water at a time for dipping consistency.
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