Vegan Royal Icing – Aquafaba Recipe


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. 


Vegan Royal Icing – Aquafaba Recipe

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 3 cups


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


  1. In a stand mixer, whip the aquafaba on high until just foamy (about 30 seconds).
  2. Turn off the mixer and add the confectionary sugar and vanilla.
  3. Cover the mixer with a kitchen towel to keep the sugar from blowing everywhere.
  4. Mix everything on medium-high for 5-7 minutes.
  5. Store in an airtight container in the fridge until it is ready to use.
  6. Before decorating your cookies, add food coloring and adjust the consistency of the icing by adding water 1/2 tsp at a time.

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