Vegan royal icing (for cookies)

This vegan royal icing recipe is so perfect for decorating cookies without using raw eggs! It hardens quickly and can be made in any color!

If you’re baking sugar cookies to decorate this holiday season (or any time of year!), you’ll need a good royal icing recipe. And if you’re vegan, have an egg allergy, or just don’t like the idea of ​​raw eggs on a cookie, then this vegan royal icing recipe is the perfect solution. Perfect option!

Did I mention it’s extremely easy? I’m definitely not an expert pastry chef, but even I could get this recipe right the first time! Instead of eggs we use aquafaba, which is the liquid from a can of chickpeas.

That, plus some powdered sugar and a few other things, that’s all you need!

Contents:

🍪 Origins of recipes

Normally I don’t imagine there’s a deep story to a frosting recipe, but the name Royal icing certainly implies something more.

Apparently in 1840 when Queen Victoria married Prince Albert this type of icing was used on the wedding cake. After that, it was given the title “royal icing”. A captivating story, I know!

🎥 Watch the video of this recipe

🍰 Why you’ll love this vegan royal icing

  • No need for raw eggs! Normally, undercooked or raw eggs don’t bother me, and they’re usually pretty safe, but this completely eliminates any risk!
  • Really simple recipe that’s hard to mess up! If you make it too thick you can just thin it out and vice versa. In short, infallible!
  • Just a few ingredients. No need to go shopping, you probably already have these ingredients!

🥘 What you need for this recipe

Ingredients and Substitutions

ingredients with labels.
  • Aquafaba – Drain the liquid from a can of chickpeas/garbanzo and we’ll use that liquid in place of the egg whites! It foams very well and works like eggs.
  • Powdered sugar – Good old icing sugar. Superfine or granulated sugar will not work, it must be powdered
  • Vanilla extract – Homemade or store bought. I think you can buy clear vanilla extract if you are concerned about the impact on color.
  • Lemon juice – Lemon juice or vinegar, just a small amount is enough.

Tools and Equipment

  • Large mixing bowl
  • Electric mixers or electric whisk or stand mixer

📋 How to make vegan royal icing

Step 1: prepare the ingredients

Start by draining a can of chickpeas or garbanzo beans into a bowl or measuring cup. Reserve about ¼ cup of chickpea liquid – known as aquafaba.

Save the remaining drained chickpeas for another use.

Measure the rest of the ingredients.

Step 2: Start Mixing

In a large bowl, add the aquafaba with the lemon juice or vinegar and mix until it becomes slightly foamy.

Add the powdered sugar. You can either add it all at once or add it in increments, I recommend in increments if you are not using a stand mixer.

Step 3: Finishing Touches

Add the vanilla and continue mixing until there are no lumps remaining in the frosting.

Once smooth, continue mixing for 3-5 minutes.

If you need it thicker for things like gingerbread house “glue” or thicker designs, you can add more powdered sugar. If you want it to be more liquid, just mix it with a little water.

Use immediately by placing in a piping bag or store in the refrigerator for later in an airtight container. The icing will harden if left on too long.

cookie on a plate and frosting in a bowl.

💭 Expert tips and tricks

  • To make colored icing, add food coloring when you add the vanilla. Mix until combined and add as much as needed to achieve the 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 over the icing. Cut one very small hole in the corner. The icing will immediately start to drip, so hold it upside down, then frost the cookies!
  • Control the thickness by adding more powdered sugar to be thicker or adding water to be thinner. Start small, so you don’t end up going back and forth and ending up with way too much frosting!

Recipe FAQs

What can I use instead of eggs in royal icing?

One of the best egg substitutes for royal icing is the liquid from a can of chickpeas, called aquafaba. It foams like egg whites and has a neutral color and flavor.

What are the two types of royal icing?

The different types of royal icing refer to the different consistencies of piping. There is steepness, piping and flooding. Stiff is the thickest consistency, ideal for use as “glue” in gingerbread houses, Piping is the medium consistency for general use in decorating and Flood is a loose consistency which is ideal for filling areas evenly.

What makes royal icing harder?

If you want your vegan royal icing to be harder, simply let it dry longer (after serving). The icing will harden on its own once left aside.

Do you like a recipe you’ve tried? Please leave a 5 star rating🌟 in the recipe card below and/or a comment in the comments section further down the page. Don’t forget to tag me on Instagram, Pinterest and Facebook when you try one of my recipes!

📖 Recipe

glazed cookies on a plate.

Vegan royal icing (for cookies)

This vegan royal icing recipe is so perfect for decorating cookies without using raw eggs! It hardens quickly and can be made in any color!

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Course: Desserts, Sauces

Kitchen: American

Diet: Gluten free, vegan, vegetarian

Preparation time: 5 minutes

Cooking time: 0 minutes

Mixing time: 15 minutes

Total time: 20 minutes

Servings: ten people

Calories: 3kilocalories

Instructions

  • Start by draining a can of chickpeas or garbanzo beans into a bowl or measuring cup. Reserve about ½ cup of chickpea liquid – known as aquafaba.

  • Save the remaining drained chickpeas for another use.

  • Measure the rest of the ingredients.

  • In a large bowl, add the aquafaba with the lemon juice or vinegar and mix until it becomes slightly foamy.

  • Add the powdered sugar. You can either add it all at once or add it in increments, I recommend in increments if you are not using a stand mixer.

  • Add the vanilla and continue mixing until there are no lumps remaining in the frosting.

  • Once smooth, continue mixing for 3-5 minutes.

  • If you need it thicker for things like gingerbread house “glue” or thicker designs, you can add more powdered sugar. If you want it to be more liquid, just mix it with a little water.

  • Use immediately by placing in a piping bag or store in the refrigerator for later in an airtight container. The icing will harden if left on too long.

Nutrition

Calories: 3kilocalories | Carbohydrates: 50g | Protein: 0.002g | Fat: 0.001g | Sodium: 0.04mg | Potassium: 1mg | Fiber: 0.001g | Sugar: 0.1g | Vitamin A: 0.03UI | Vitamin C: 0.2mg | Calcium: 0.1mg

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