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For beautifully decorated cookies, a reliable royal icing that’s easy to work with is key. This easy vegan icing recipe never lets me down, and has helped our family create cookies we’re proud to show off and share with others!
A delicious icing is the perfect finishing touch for festive cookies! This no-fail vegan royal icing recipe is super easy to prepare, but makes treats look extra elegant and impressive.
Why This Recipe Works
- This royal icing recipe is egg-free and naturally dairy-free, so it’s great for vegans or anyone avoiding eggs or dairy.
- You can easily customize the icing with whatever colors you like. Holidays, parties, sports teams… It’s fun to match your cookies to the occasion!
- The consistency of this vegan royal icing is just like traditional royal icing, so it floods smoothly and dries beautifully. It’s perfect for fine detailing and creating layers of colors.
How To Make Royal Icing
- Using a handheld or stand mixer, mix the aquafaba and cream of tartar on the highest speed possible until fluffy, bright white, and very thick, about 5–7 minutes.
- Add 3/4 c. of the sifted powdered sugar and mix on medium speed until glossy, about 30 seconds to 1 minute.
- Add the remaining 3/4 c. powdered sugar, the corn syrup, vanilla extract, and almond extract and mix until incorporated.
- Add a small amount of icing to a piping bag fitted with a decorating tip (if using one). Decide if it’s thick enough for your decorating needs. If not, add up to 1/2 cup more sifted powdered sugar a little at a time until the icing reaches the desired consistency.
- Add the food coloring, if using, one drop at a time until you reach the desired color. If using multiple colors, divide the icing into small bowls and color each one separately.
- Allow iced cookies to set at room temperature until completely dry, about 1-2 hours.
Looking For Other Vegan Toppings and Frostings Recipes? Then You Have To Try My:
- Fluffy Vegan Vanilla Frosting
- Vegan Maple Buttercream
- Fresh Lemon Whipped Cream
- Creamy Vegan Chocolate Frosting
- 2-Ingredient Vegan Whipped Cream
Top Tips For Making And Decorating With Royal Icing
- To get that classic smooth royal icing consistency with vegan aquafaba and cream of tartar, you need to whip on with your mixer using the highest speed possible until you get that thick fluffiness. This can take up to the full 7-8 minutes – be patient and it will be well worth the wait!
- Be sure to swift your powdered sugar before adding it to the fluffy aquafaba mixture. Otherwise, tiny powdered sugar clumps can clog your piping bag tip.
- Go slow with the food coloring, adding just a drop or two at a time. You can always add more!
- For clean lines I suggest using a piping bag fitted with a fine tip to decorate cookies. Use a professional plastic or reusable cloth piping bag, or transfer the royal icing to a plastic zipper bag and snip off the very tip of a bottom corner to make a piping bag.
- When decorating cookies with royal icing go slow – but don’t hesitate! It will start to set pretty quickly so it’s key to keep moving.
- Let each decorated layer of icing fully dry for 1-2 hours before piping on additional layers.
How Do You Store Royal Icing?
Store the icing in a clean container with a lid. It will keep well for 2 weeks in the fridge, or freeze for 3 months.
How to Store Cookies with Royal Icing
Once the icing has completely dried, place the decorated cookies in individual bags or in a single layer in a sealed container. If you need to double up the layers you can put a piece of wax paper between the cookies.
The cookies will keep well at room temperature for up to a week or so if stored in an airtight container or bag. However, iced cookies tend to taste best within a few days of baking and decorating. Which usually isn’t an issue… They never last that long around our house!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
Vegan Royal Icing
Ingredients
- 1/4 c. aquafaba (60 ml) the liquid inside a can of chickpeas / garbanzo beans
- 1/4 tsp. cream of tartar
- 1 1/2 c. powdered sugar (195 g) Also known as: confectioners’ sugar, measured then sifted, + more as needed
- 1 Tbsp. light corn syrup (15 ml)
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract (optional)
- food coloring (optional)
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- Using a handheld or stand mixer, mix the aquafaba and cream of tartar on the highest speed possible until fluffy, bright white, and very thick, 5–7 minutes.
- Add 3/4 c. of the sifted powdered sugar and mix on medium speed until glossy, about 30 seconds to 1 minute.
- Add the remaining 3/4 c. sifted powdered sugar, the corn syrup, vanilla extract, and almond extract and mix until incorporated.
- Add a small amount of icing to a piping bag fitted with a decorating tip (if using one). Decide if it’s thick enough for your decorating needs. If not, add up to 1/2 cup more powdered sugar a little at a time until the icing reaches the desired consistency.
- Add the food coloring, if using, one drop at a time until you reach the desired color. If using multiple colors, divide the icing into small bowls and color each one separately.
- Allow iced cookies to set at room temperature until completely dry, about 1-2 hours.
Pro Tips From Audrey
Top Tips For Making And Decorating With Royal Icing
-
- To get that classic smooth royal icing consistency with vegan aquafaba and cream of tartar, you need to whip on with your mixer using the highest speed possible until you get that thick fluffiness. This can take up to the full 7-8 minutes – be patient and it will be well worth the wait!
-
- Be sure to swift your powdered sugar before adding it to the fluffy aquafaba mixture. Otherwise, tiny powdered sugar clumps can clog your piping bag tip.
-
- Go slow with the food coloring, adding just a drop or two at a time. You can always add more!
-
- For clean lines I suggest using a piping bag fitted with a fine piping tip to decorate cookies. Use a professional plastic or reusable cloth piping bag, or transfer the royal icing to a plastic zipper bag and snip off the very tip of a bottom corner to make a piping bag.
-
- When decorating cookies with royal icing go slow – but don’t hesitate! It will start to set pretty quickly so it’s key to keep moving.
-
- Let each decorated layer of icing fully dry for 1-2 hours before piping on additional layers.
Nutrition Information
This post may contain affiliate links. Please read our disclosure policy.