Learn how to make vegan royal icing for all your sugar cookie decorating needs.
Course Dessert
Cuisine American, French
Keyword Icing
Prep Time 7minutes
Total Time 7minutes
Servings 2cups of royal icing ( enough to fill 2 dozen cookies)
Ingredients
454gpowdered sugar(1 pound or 3 ½ cups)
50gaquafaba* (3 tablespoons or 45 ml)
20glight corn syrup or glucose syrup , optional ( 1 tablespoon or 15 ml)
2gflavouring of your choice, optional (½ teaspoon or 2.5 ml)
gel food coloring
water, adjust according to your desired consistency
Instructions
In the bowl of a stand mixer, mix together the aquafaba and corn syrup.
Sift the powdered sugar into the bowl of the stand mixer and stir it into the aquafaba with a silicone spatula to moisten the sugar and prevent sugar spillage.
Using the paddle attachment, mix the icing on medium-high for 2 to 4 minutes minutes, or until the icing is thick, silky and light in colour. The icing should form a "V" shape when you pull the paddle from the bowl. Do not over mix as you could incorporate air bubbles.
Mix in any flavoring or food coloring as wanted and add water a ½ teaspoon at a time until you reach your desired consistency. Transfer the icing into a pastry bag, parchment paper cone, or use as is. Enjoy!
Notes
Aquafaba: Strained liquid from a can of beans, usually chickpeas or white cannellini beans. It is used to replace egg whites.Aquafaba alternative: Replace the 3 tablespoons of aquafaba with ½ teaspoon ( 1 g) of Versawhip 600K mixed with 3 tablespoons (45 g) of water.Corn syrup or glucose syrup: I like to use light corn syrup but you can also use glucose syrup. The inverted sugar is added to the royal icing to help soften the bite of dried royal icing which makes it more pleasant to eat. This does not change how firm the icing will dry. It is optional so you can omit it depending on your preferenceFlavoring: Clear vanilla, almond, and lemon are great flavorings for royal icing