Vegan Royal Icing
For beautifully decorated cookies, a reliable royal icing that’s easy to work with is key. This icing recipe never lets me down, and has helped our family create cookies we're proud to show off and share with others.
Servings: 2 cups
Calories: 70kcal
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)
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.
Notes
Top Tips For Making And Decorating With Royal Icing
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- 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!
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- 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.
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- Go slow with the food coloring, adding just a drop or two at a time. You can always add more!
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- 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.
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- 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.
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- Let each decorated layer of icing fully dry for 1-2 hours before piping on additional layers.
Nutrition
Serving: 1oz | Calories: 70kcal | Carbohydrates: 13g | Fat: 2g