Perfect 2 Ingredient Vegan Royal Icing
This easy 2-ingredient vegan royal icing is smooth, glossy, and perfect for cookie decorating, piping, or writing. Made with aquafaba instead of egg whites, it’s completely vegan, allergy-friendly, and dries firm every time - no meringue powder needed!
Equipment
- Can Opener
- Sieve
Ingredients
- 1 Can of Chickpeas see note
- 2 lbs Icing Sugar (approx 900 grams or 7.5 US Cups)
Instructions
Prep Your Tools:
- Make sure to wipe your mixing bowl, whisk and spatula with white vinegar to remove any oil residue.
Drain the Chickpeas:
- Open 1 Can of Chickpeas and pour it through a sieve over a mixing bowl to collect the liquid (known as aquafaba). You should have about 200 ml of liquid. Save the chickpeas for another recipe!
Whip the Aquafaba:
- Pour the aquafaba into your stand mixer bowl fitted with the whisk attachment. Start mixing on low speed (2) until the liquid becomes foamy with small bubbles.
- Gradually increase to medium speed (5) and continue whisking until the aquafaba turns pale and slightly thicker with larger bubbles.
Add the Icing Sugar:
- Add 2 lbs Icing Sugar in two stages. To avoid a sugar cloud, stir each addition lightly with a spatula before turning the mixer on.If you’re adding flavouring or colouring, include it with the second addition of icing sugar.
Mix to Perfect Consistency:
- Continue whisking on medium speed (5–6) until the icing is light, glossy, and holds a medium to stiff peak - about 6 minutes of mixing.The icing should be thick enough for piping details but soft enough to spread smoothly.
Adjust as Needed:
- For flooding cookies, add a few drops of water at a time until the icing reaches a pourable consistency.For stiffer piping work, add a little more icing sugar.Remember: humidity affects your icing texture. On humid days, you may need slightly more sugar; in dry weather, a touch more liquid.
Video
Notes
- I use 19 fl oz / 540 ml cans of chickpeas, which yield about 200 ml of aquafaba. If your can size differs, simply adjust the amount of icing sugar until you reach your desired consistency. Tip from experience: I like to make my icing on the stiffer side, then thin portions as needed for flooding or detail work.
- You may notice a mild chickpea aroma when whisking the aquafaba. This disappears once the icing sugar is added and does not affect the taste. Add a teaspoon of your favourite flavouring (like vanilla or almond) if you prefer.
- To colour the entire batch, add your food colouring with the second addition of icing sugar. For multiple colours, divide the finished icing and tint each portion separately.
- Store in an airtight container at room temperature for up to 1 week. Stir by hand before using to restore the texture. You can also refrigerate or freeze it for longer storage. Just bring it to room temperature and remix before decorating.
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