Did you know you can make Vegan Royal Icing from chickpeas? I finally tried it and it works.
VEGAN ROYAL ICING
Few weeks back I made Vegan Sugar Cookies. Today I’m going to show you how to make royal icing without egg whites with aquafaba.
Who would have thought that chickpeas, an annual legume can be used to make something sweet? I like chickpeas and I use them in salads or eat them plain with apples. They are also the main ingredient in hummus.
Little did I know that brine from chickpeas can be used to make Vegan Royal Icing and Vegan Sugar Cookies. Isn’t that awesome?! So next time you drain chickpeas be sure save the brine. And you can also freeze it for later.
Make sure to drain the chickpea brine through a fine mesh sieve. Just in case there are some bean 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.
HOW TO COLOR ICING
To flavor my royal icing I like to add with Vanilla, Lemon and Almond extracts. I know it seems like an odd combination of flavors but it really works. Of course, nothing is set in stone and you can experiments with other flavors. However I’d recommend that you stick with Vanilla Extract. You can then add other flavors of your choice.
COLOR ROYAL ICING
I use gel food colors to color royal icing. Check with the manufacturer if you have further questions about the contents of gel food colorings you are using.
HOW DO YOU BAG ROYAL ICING ?
MORE RECIPES :
- Vegan Cut Out Sugar Recipe
- Vegan Vanilla Cake
- Valentine’s Day Bee Mine Cookies – decorated with vegan royal icing
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.
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