This vegan royal icing recipe is so perfect for decorating cookies without using raw eggs! It sets quickly and can be made any color!
If you're making some sugar cookies for decorating this holiday season (or anytime of year!), you're going to need a good royal icing recipe. And, if you happen to be vegan or have an egg allergy or just don't love the idea of raw eggs on a cookie, then this vegan royal icing recipe is the perfect option!
Did I mention it's extremely easy? I am certainly no expert pastry chef, but even I could nail this recipe on the first try! Instead of eggs, we're using aquafaba, which is the liquid from a can of chickpeas.
That, plus some powdered sugar and a few more things are all you need!
Table of Contents:
🍪 Recipe Origins
Normally, I wouldn't imagine that there is a deep history to an icing recipe, but the name royal icing certainly implies something more.
Apparently, in 1840 when Queen Victoria married Prince Albert and this type of icing was used on the wedding cake. After that, it was donned the title of "royal icing." Riveting story, I know!
🎥 Watch the video of this recipe
🍰 Why you'll love this Vegan Royal Icing
- No Raw Eggs Needed! Normally, I don't mind undercooked or raw eggs, and they're generally pretty safe, but this eliminates any risk entirely!
- Really simple recipe that is hard to mess up! If you make it too thick, you can just thin it out, and vice versa. Basically fool-proof!
- Just a few Ingredients. No need for a grocery haul, you likely already have these ingredients!
🥘 What you need for this recipe
Ingredients and Substitutions
- Aquafaba - Drain the liquid from a can of chickpeas/garbanzo beans and we'll use that liquid in place of the egg whites! It froths very nicely and works just like eggs.
- Powdered Sugar - Good old confectioner's sugar. Superfine or granulated sugar will not work, it must be powdered
- Vanilla Extract - Homemade or store-bought. I believe you can buy clear vanilla extract if you are concerned about the impact on the color.
- Lemon Juice - Lemon juice or vinegar, just a small amount is needed.
Tools and Equipment
- Large Mixing Bowl
- Electric Beaters or Electric Whisk or Stand Mixer
📋 How to make Vegan Royal Icing
Step 1: Prepare the Ingredients
Begin by draining a can of chickpeas or garbanzo beans over a bowl or measuring cup. Reserve about ¼ cup of the chickpea liquid – known as aquafaba.
Store the remaining drained chickpeas for another use.
Measure the remaining ingredients.
Step 2: Begin Mixing
In a large mixing bowl, add the aquafaba along with the lemon juice or vinegar and mix until it becomes lightly frothy.
Add the powdered sugar. You can either add all of it at once or add it in increments, I recommend increments if you are not using a stand mixer.
Step 3: Finishing Touches
Add vanilla and continue mixing until there are no lumps remaining in the icing.
Once smooth, continue to mix for 3-5 minutes.
If you need it to be thicker for things like gingerbread house "glue" or piping thicker designs, you can add more powdered sugar. If you want it to be thinner just mix in a little water.
Use immediately by placing in a piping bag or store in the fridge for later in an airtight container. The icing will harden if left out for too long.
💭 Expert Tips & Tricks
- To make colorful icing, add food coloring when adding the vanilla. Mix until combined and add as much as you need to get your desired color.
- If you don’t have a piping bag, just carefully fill a plastic bag. Push the icing into one corner, seal the top and twist the bag above the icing. Cut a very small hole in the corner. The icing will immediately begin to flow out, so hold it upside down, then ice the cookies!
- Control the thickness by adding more powdered sugar to be thicker or adding water to be thinner. Start small, so that you don't end up going back and forth and end up with way too much icing!
Recipe FAQs
One of the best egg substitutes for royal icing is the liquid from a can of chickpeas, called aquafaba. It froths just like egg whites do and it has a neutral color and flavor.
The different types of royal icing refer to the different consistencies for piping. There is stiff, piping, and flood. Stiff is the thickest, good for using as "glue" in gingerbread houses, piping is the middle consistency for general decorating use, and flood is a loose consistency which is good for filling in areas evenly.
If you want your vegan royal icing to be harder, simply leave it out to dry for longer (after it has been piped). The icing will harden on its own when left out.
Related Recipes
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📖 Recipe
Vegan Royal Icing (For Cookies)
Equipment
- Large Mixing Bowl
- Electric Beaters or Electric Whisk or Stand Mixer
Ingredients
- ½ cup Aquafaba
- 500 g Powdered sugar about 4 cups
- 1 teaspoon Lemon juice or vinegar
- 1 teaspoon Vanilla extract
Instructions
- Begin by draining a can of chickpeas or garbanzo beans over a bowl or measuring cup. Reserve about ½ cup of the chickpea liquid – known as aquafaba.
- Store the remaining drained chickpeas for another use.
- Measure the remaining ingredients.
- In a large mixing bowl, add the aquafaba along with the lemon juice or vinegar and mix until it becomes lightly frothy.
- Add the powdered sugar. You can either add all of it at once or add it in increments, I recommend increments if you are not using a stand mixer.
- Add vanilla and continue mixing until there are no lumps remaining in the icing.
- Once smooth, continue to mix for 3-5 minutes.
- If you need it to be thicker for things like gingerbread house "glue" or piping thicker designs, you can add more powdered sugar. If you want it to be thinner just mix in a little water.
- Use immediately by placing in a piping bag or store in the fridge for later in an airtight container. The icing will harden if left out for too long.
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