Royal icing made from canned chickpeas brine. Great for cookie decorating.Store in the fridge, for up to 5 days.
Prep Time10 minutesmins
Course: Frosting, icing
Cuisine: American, French
Keyword: aquafaba royal icing, eggless royal icing, vegan royal icing.
Author: Hani
Ingredients
Vegan Royal Icing
6tbspstrained canned chickpeas brine (90 ml)
4-5cupspowdered sugar (480-600grams)
1/2tspcream of tartarsubstitute 1/2 tsp lemon juice
1/2tspVanilla extract
1/2tspalmond extract
1/2tsplemon extract
3dropswhite food coloring
Instructions
VEGAN ROYAL ICING
Open a can of store bought chickpeas, drain and strain the brine though a fine mesh sieve.
Measure chickpea brine (6 tablespoons, 90 milliliters) into a bowl of your stand mixer. Add cream of tartar (1/2teaspoon). Beat with a wire beater until the mixture is foamy. Add all powdered sugar (4-5 cups, 480-600grasms) 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, 5-8 minutes.
Storage
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 using.Thin icing with room temperature water to desired consistency.
Color Vegan Royal Icing
Vegan royal icing can be colored with gel food colors.
Notes
CAN I USE HOMEMADE CHICKPEA BRINE? - For the best results, use brine from drained store-bought chickpeas. It isn't easy to control the concentration of homemade chickpea brine.MY VEGAN ROYAL ICING IS NOT DRYING; WHAT HAPPENED? - I see this happen 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.