5 from 27 votes
Vegan Royal Icing
Eggless royal icing that can be made easily without corn syrup or egg replacer. Hardens just like the traditional version, and can be used for gingerbread houses, cookies and more.
Prep Time
5 mins
Servings:
1
batch
Calories:
60 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 450 g powdered sugar 3+½ cups, aka icing sugar
- 5 Tablespoons aquafaba the liquid from canned chickpeas
- ¼ Teaspoon cream of tartar (or ½ teaspoon lemon juice)
- ½ Teaspoon vanilla extract (optional)
- gel food colouring optional, vegan
Notes
- Store at room temperature or in the fridge in zip lock bags, an airtight container or a bowl with some cling film over the top. It will last at least a week at room temperature and 3 weeks in the fridge.
- If you want to test the consistency before piping it onto your cookies, run a toothpick through the bowl of icing. You want the line to disappear slowly, in around 5 seconds or so. If it doesn't disappear at all or goes away very slowly, add more water. If it goes away too quickly, add more icing sugar. You can also use a toothpick to guide it into place after piping it.
- Store at room temperature or in the fridge in zip lock bags, an airtight container or a bowl with some cling film over the top. It will last at least a week at room temperature and 3 weeks in the fridge.