Skip to Content

Easy Vegan Royal Icing

This vegan royal icing made with aqua faba is quick, easy and requires just 3 ingredients! It makes the most delicious addition to all types of cakes and cookies, and can be made easily without eggs.

cookies decorated with royal icing on a plate. Christmas tree cookies, gingerbread house cookies and snowmen cookies.

If you’ve followed my blog for any length of time, you may remember my vegan pavlova recipe. I recently remade (and improved) that recipe, and it got me back into experimenting with aqua faba again.

Just in case you don’t know, aqua faba is essentially “chickpea water”. Or, the water that’s leftover from tinned/cooked chickpeas. It can be whisked up and used as a pretty much identical substitute for egg whites- that includes making meringues, macarons and lots of other tasty vegan treats!

Try my other icing recipes:

So anyway, like I said, remaking the pavlova got me thinking. What else could I make with the weird and wonderful liquid that is aqua faba? Since it’s coming up to Christmas, the first thing that came to my mind was royal icing! So if you’ve been wondering how to make royal icing without eggs, listen up!

I’ve seen countless sugar cookies all over my social media feeds in the last few weeks. Oh my gosh, some of these people are so talented! I’ve seen literal Christmas SCENES painted onto cookies with royal icing.

I have to admit that I’m not quite so artistically inclined- I just about managed a few swirls and dots when I started using royal icing.

But I remade the cookies again and I’m happy with how my gingerbread houses, snowmen and Christmas trees turned out! Practice makes perfect, right?

It dries hard!

I love this recipe so much because you’ll literally never be able to tell the difference between traditional royal icing and royal icing without eggs. This vegan one pipes the same, spreads the same and dries hard the same too!

Since I first perfected my recipe, I’ve made countless batches of cookies to go with it. Everyone who’s tried it has been impressed! My absolute favourite cookie to have with the icing right now is shortbread.

I love using my shortbread cookies recipe because the dough is so easy to roll out and cut lots of different shapes out of. Check out my vegan cookies round-up post for more ideas.

Because the icing gets hard too, it’s super easy to layer different designs and colours. You just need to let each layer set before adding the next.

If you’re adding sprinkles of any kind, make sure to add them before the icing sets. Otherwise, they’ll just roll straight off the sides.

Colouring the icing

I would strongly recommend using gel colours to brighten up your icing!

I find that the liquid ones just aren’t as vibrant. And you end up needing to use WAY more to get the desired result which sort of ruins the consistency of the icing.

When browsing through my local Hobbycraft store, I came across a great pack of coloured food gels. I immediately knew they’d be a perfect replacement for the liquids I’d been using and, much to my surprise, they were actually vegan friendly!

The gels are called “PME concentrated food paste”, and they are also available on Amazon, both in the US and the UK. I know there are a few other vegan-friendly brands out there, so just keep your eyes peeled. But definitely use gel over liquid if possible!

How To Make Vegan Royal Icing

Anyway, let’s get to it!

How do you make royal icing without eggs, I hear you ask? Let me show you!

Step 1:

The first step is to get your aqua faba. I’d highly recommend using tinned chickpeas for ease (unless you cook a lot of chickpeas anyway).

For this recipe, you’ll need 5 tablespoons of aqua faba.

Place it in a bowl along with 1/4 of a teaspoon of cream of tartar. If you don’t have that to hand, you can replace it with 1/2 a teaspoon of lemon juice instead.

I also like to add 1/2 a teaspoon of vanilla extract at this point too to enhance the flavour. But this isn’t totally necessary. It’ll be just fine without it too.

Step 2:

Using an electric whisk or stand mixer, whisk up the ingredients for a few minutes, until the mixture becomes super pale and frothy.

frothy aqua faba in a bowl

Measure out 450g of icing/powdered sugar (3+1/2 cups). Slowly add in half of it and gently mix it in using a wooden spoon.

If using a hand mixer, don’t go straight in with it before mixing unless you want to end up looking like a snowman because the sugar will go everywhere!

Add the remaining half of the icing sugar and gently mix it in again.

Once it’s all mixed in, I like to give it a final whisk with my electric mixer to make sure it’s perfectly combined.

whisking the royal icing with an electric hand whisk

Step 3:

For coloured royal icing, add in your gels now. Use a toothpick to add a little bit, mix it in with a spoon then add more if required. For multiple colours, divide the icing up into several small bowls before adding a different gel to each bowl.

Note that gel colours are super strong so it’s best to add a little at a time. You can always add more but it’s a bit harder to undo if you add too much.

icing separated into two bowls
Separate the icing into different bowls for each different colour
a bowl of icing with red food colouring added
Add in the food gel with a toothpick
Pink icing in a bowl
Mix well and repeat as necessary

You can of course just keep your royal icing plain white, which looks great too!

Step 4:

Once you’ve added your colours, transfer the icing into a piping bag (or bags) with a small nozzle at the bottom.

To help the icing set in place better, I recommend first outlining the cookie and leaving that to set for a few minutes first. Then, go back and fill it in. You’ll need a slightly thinner icing to do the filling in so that it spreads easier.

By making an outline first, you are creating a barrier of sorts and this will stop the royal icing from bleeding into the other colours.

You will also need to let the icing set between each different colour if you’re doing a layered design.

If you’re not doing any fancy decorating, you can also just spread the icing on using the back of a spoon. Just make sure you leave a little bit of space around the edges to stop the icing from dripping down the side of your cookies.

To thin the icing out, add a little aqua faba (or water, or lemon juice) at a time until you get your desired consistency. To thicken it up, just add more icing sugar!

Recipes to use with royal icing

Here are some of my favourite cookie and cake recipes which will go down a treat with some of this icing spread on top:


How should I store it?

The great thing about royal icing without eggs is that it lasts for quite a long time! So if you have any leftover, you don’t need to throw it away. You can store it at room temperature or in the fridge in ziplock bags, an airtight container or a bowl with some cling film over the top.

How long will it last?

It will last at least a week at room temperature and up to 3 weeks in the fridge this way.

You’ll need to give it a good mix before using it again as the liquid tends to separate from the sugar. But other than that, it’s good to go!

Can I freeze royal icing?

This icing freezes very well for a long time. So that’s always an option too if you don’t know when you’ll need it next.

When you’re ready to use your frozen royal icing, leave it to sit at room temperature for a few hours until it’s completely thawed.

Again, it’s likely that the liquid will separate so just make sure to give it a good mix. You might also need to add a little more icing sugar as defrosting can make it runnier.

How do I know when it’s the correct consistency for piping?

After mixing it in the bowl, run a toothpick through it. The line from the toothpick should disappear in around 5 seconds.

If it doesn’t disappear or disappears too slowly, add a little bit more water. If it disappears immediately, add more icing sugar.

If it’s not spreading properly when you pipe it onto your cookies, you can use a toothpick to gently move it into place.

That’s it for this recipe! I hope you enjoy it and have lots of fun experimenting with different colours.

Pin for later

flat lay of cookies decorated with royal icing Pinterest Pin

Please share any of your creations with me on Facebook or Instagram, or let me know how you got on by leaving a comment and/or rating below.


flat lay of vegan sugar cookies topped with royal icing
5 from 5 votes

Vegan Royal Icing

Royal icing without eggs. This version is made with aqua faba but pipes and hardens just like the traditional version!

Course Dessert
Cuisine vegan
Keyword vegan royal icing
Prep Time 5 minutes
Cook Time 0 minutes
Servings 1 batch
Calories 60 kcal


  • 450 g Icing/powdered sugar (3+½ cups)
  • 5 Tablespoons Aqua faba
  • ¼ Teaspoon Cream of tartar (or ½ teaspoon lemon juice)
  • ½ Teaspoon Vanilla extract (optional)
  • Vegan gel food colouring (optional)


  1. Place the aqua faba, cream of tartar and vanilla into a large bowl. Use an electric whisk or stand mixer to mix it up until frothy.

  2. Add in half of the icing sugar and gently stir it in using a wooden spoon. Add the rest of the icing sugar and repeat.

  3. Whisk it up again briefly, to make sure everything's well combined.

  4. If adding colour to the icing, separate it into small bowls (1 for each colour). Use a toothpick to add the colouring a little bit at a time until you reach your desired colour.

  5. Pipe or spoon the icing onto your cookies. Let each colour harden on the cookie before piping on the next if creating a layered design.

Recipe Notes

  • If you want to test the consistency before piping it onto your cookies, run a toothpick through the bowl of icing. You want it to disappear slowly, in around 5 seconds or so. If it doesn’t disappear at all or goes away very slowly, add more water. If it goes away too quickly, add more icing sugar. You can also use a toothpick to guide it into place after piping it. 
  • Store at room temperature or in the fridge in zip lock bags, an airtight container or a bowl with some cling film over the top. It will last at least a week at room temperature and up to 3 weeks in the fridge.
Nutrition Facts
Vegan Royal Icing
Amount Per Serving (1 g)
Calories 60
% Daily Value*
Carbohydrates 15g5%
Sugar 15g17%
* All values are an estimate only and will vary depending on the food brands used.
BakedByClo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to This site may contain some of these links to & other affiliate programs. If you make a purchase through one of those links, BakedByClo will receive a small commission from the purchase at no additional cost to you.

vegan gingerbread cookies - a gingerbread man on a plate
← Previous
Vegan Gingerbread Men
Thumbnail Of Strawberries On Plate
Next →
Vegan Chocolate Strawberries
Recipe Rating

Jane Gregory

Thursday 16th of June 2022

Brilliant recipe! thank you Clo! :) X I will credit you when I post my image


Friday 17th of June 2022

Thanks so much, Jane! Glad you like the recipe :)


Friday 19th of February 2021

For the “icing powdered sugar” is that just powdered sugar ? Thank you just want to confirm I’m gathering up ingredients to make this


Friday 19th of February 2021

Hi Daisy! Yes, it's just powdered sugar :)

Privacy Policy