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
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Open a can of store bought chickpeas, drain and strain the brine though a fine mesh sieve.
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Measure chickpea brine(6 tablespoons, 15ml measure) into a bowl of your stand mixer. Add cream of tartar(1/2tsp). Then beat with a wire beater until mixture is foamy. Add all powdered sugar(4-5cups) and continue beating on low speed until thick. Beat in Vanilla Extract(1/2tsp), Lemon Extract(1/2tsp) and white food coloring(3drops). Beat until thick. 5-10 minutes
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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 cookie decorating as desired.
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Vegan royal icing can be colored with gel food colors.
CAN I USE HOMEMADE CHICKPEA BRINE?
For the best results use brine from drained store bough chickpeas. It's difficult to control concentration of homemade chickpea brine.
MY VEGAN ROYAL ICING IS NOT DRYING, WHAT HAPPENED?
II see this happen often when too much food coloring is added. As with all royal icing recipes adding too much food coloring can result in excessive drying times. Allow icing to dry overnight.