Perfect 2 Ingredient Vegan Royal Icing
My vegan royal icing recipe is perfect for cookie decorating, piping flowers and for writing on your baked goods. With just 2 ingredients, it is easy to make, uses basic ingredients and we'll have you decorating in no time.
Equipment
- Can Opener
- Sieve
Ingredients
- 1 Can of Chickpeas see note
- 2 lbs Icing Sugar (approx 900 grams or 7.5 US Cups)
Instructions
- Open the can of chick peas and drain them in a sieve over a mixing bowl. We will be using the liquid (aquafaba).
- Add the aquafaba to your stand mixer bowl and mix it on low (2) with the whisk attachment. The liquid will start to froth as tiny air bubbles form.
- Increase the speed to medium (5) and whisk until the aquafaba increases in volume and becomes whiter in colour with larger bubbles.
- In two stages, add the icing sugar and whisk at a medium speed (5-6). To avoid a big *puff* of icing, stir in the icing sugar lightly with a spatula with each addition.
- If you prefer to flavour your vegan royal icing, add your flavouring with the second addition of icing sugar.
- Continue to mix on a medium speed until the icing is light and fluffy with a medium/stiff peak. This usually takes about 6 minutes. I prefer to make my icing on the stiffer side so that I can split it up and add water to part of it for flooding and also keep some for flower work and writing.
- Note - the amount of icing sugar that you will need is also dependant on the humidity in your kitchen. See the main recipe post for more details on consistency and the effects of humidity.
Video
Notes
- I use 19 fl oz / 540 ml cans of chickpeas. Increase or reduce the amount of icing sugar that you need if your can size is different.
- You will notice a strong chickpea smell when you start whisking the aquafaba. This quickly dissipates once you start adding the icing sugar. It does not affect the taste of the icing. Add flavouring if you prefer.
- If you wish to add colouring to the entire batch, add with the second addition of icing sugar.
- This icing can be stored at room temperature in an airtight container for one week. Remix by hand before bagging up. You may also refrigerate it or freeze it.
Tried this recipe? Let us know!Leave a 5-star rating below. Mention us @itsbakeangel and tag #makeitwithbakeangel!