I love chickpeas. I always have at least 4 cans in the pantry. They are a main ingredient in the hummus which I love. Garbanzo beans are high in fiber and protein. I usually just drain them and add them to my salad or I’ll snack on them while I edit videos. Why am I even talking about chickpeas? Truth to be told I didn’t know this until recently but you can use chickpeas brine to make royal icing. How does it taste? No need to worry, there is no off-taste. You can flavor it just like regular royal icing. I used vanilla, almond and lemon extract.
Royal icing made from canned chickpeas brine. Great for cookie decorating.
Store in the fridge, for up to 5 days.
- 6 tbsp strained canned chickpea brine
- 4-5 cups powdered sugar
- 1/2 tsp cream of tartar substitute 1/2 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp lemon extract
- 3 drops white food coloring
Open a can of chickpeas, drain and strain the brine though a fine mesh sieve.
Using a wire attachment, using a stand mixer, beat brine with cream of tartar until foamy. Add all powdered sugar and beat on low speed until thick. Beat in extracts and white food coloring. Beat until thick. 5-10 minutes
Store in an airtight container, covered with plastic wrap and closed with a lid in the fridge for up to 5 days. Let come to room temperature before adding water to thin icing for decorating as desired.
Icing can be colored with gel food colorings.
I used Vegan royal icing to make these pretty Valentine’s Day Cookies.