A couple of years ago, I developed a short-lived obsession with decorating cookies. I bought a bunch of cookie decorating tools and they have been collecting dust in my cupboard ever since.
Recently, I’ve been experimenting with aquafaba as an egg-replacer. That stuff is magic. I used it to make a vegan pavlova. If it could handle being whipped into airy meringue, I knew it could be used to make royal icing.
This recipe makes about 3 cups of icing, enough to decorate 30-50 cookies depending on how much coverage and detail your designs include.
A little note on food coloring: I use americolor gel colors to get vibrant and beautiful shades. I have seen them sold as vegan food coloring, but if you are strict about veganism you should check with the manufacture. Since I’m not a vegan, I will take my chances.Print
This vegan royal icing uses aquafaba in place of eggs. Aquafaba is the brine drained from a can of chickpeas.
- 3 fl oz aquafaba (chick pea brine)
- 4 cups confectionary sugar (powdered sugar)
- 1 tsp vanilla extract
- In a stand mixer, whip the aquafaba on high until just foamy (about 30 seconds).
- Turn off the mixer and add the confectionary sugar and vanilla.
- Cover the mixer with a kitchen towel to keep the sugar from blowing everywhere.
- Mix everything on medium-high for 5-7 minutes.
- Store in an airtight container in the fridge until it is ready to use.
- Before decorating your cookies, add food coloring and adjust the consistency of the icing by adding water 1/2 tsp at a time.