Vegan Royal Icing
Eggless royal icing that can be made easily without corn syrup or egg replacer. Hardens just like the traditional version, and can be used for gingerbread houses, cookies and more.
Ingredients
- 450 g Icing/powdered sugar (3+½ cups)
- 5 Tablespoons Aqua faba (the liquid from canned chickpeas)
- ¼ Teaspoon Cream of tartar (or ½ teaspoon lemon juice)
- ½ Teaspoon Vanilla extract (optional)
- Vegan gel food colouring (optional)
Instructions
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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.
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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.
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Whisk it up again briefly, to make sure everything's well combined.
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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.
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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 Video
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 the line 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 3 weeks in the fridge.