How To Make Vegan Royal Icing
Learn How To Make Vegan Royal Icing! An easy to make royal icing recipe without eggs, and dairy. It is perfectly smooth and whipped together in minutes. It is suitable to decorate sugar cookies with, hold together a gingerbread house or decorate a cake. It is easily colored, flavored, and manipulated to suit your needs.
Servings: 380 grams
Equipment
- Electric mixer with whisk attachment, mixing bowl
Ingredients
- 3 tablespoons aquafaba (chickpea brine) (45 ml)
- ½ teaspoon cream of tartar
- 2 cups organic powdered sugar (340g)
- ¼ teaspoon lemon extract, or juice
- vegan food gel colors (like chefmaster) for coloring
Instructions
- In a clean bowl with an electric mixer (fitted with the whisk attachment), whisk aquafaba and cream of tartar until foamy in consistency.
- Sift powdered sugar cup by cup into the aquafaba foam. Once all powdered sugar is added, whisk on high speed for 5 minutes scraping down the sides of the bowl if needed.
- Add the lemon extract (or juice) and mix for another minute.
- Transfer to a piping back, start coloring, or store in an airtight container in the fridge. It keeps fresh for 1 week in the fridge and up to 3 months in the freezer. Adjust the consistency of the icing as needed, by adding a few drops of water, lemon juice, or food gel color at a time.