Did you know you can make Vegan Royal Icing from chickpeas? I finally tried it and it works. Chickpeas are awesome. I always have at least 4 cans in the pantry. They are the main ingredient in the hummus which I love! But little did I know that I can use the brine to make Vegan Royal Icing.
Vegan Royal Icing
Make sure to drain the chickpea brine through a fine mesh sieve. Just in case there are some bits in the aquafaba. You don’t want those in your vegan royal icing.
Into the aquafaba add cream of tartar and whip until foamy. Then you can add all of the powdered sugar all at once. Using a wire attachment beat on low speed until thick. I also add little bit of white food coloring while it’s mixing.
To flavor my royal icing I like to add with Vanilla, Lemon and Almond extracts.
I use gel food coloring to color royal icing. To bag the the icing I mostly use disposable piping bags bags and a tape sealer to seal them. Make sure to get the tape too, as the sealer doesn’t come with it.
Royal icing made from canned chickpeas brine. Great for cookie decorating.
Store in the fridge, for up to 5 days.
- 6 tbsp strained canned chickpeas brine
- 4-5 cups powdered sugar
- 1/2 tsp cream of tartar substitute 1/2 tsp lemon juice
- 1/2 tsp vanille 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 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.
Here is my post about Vegan Sugar Cookies in case you missed it.
I used Vegan royal icing to make these pretty Valentine’s Day Cookies