An eggless royal icing made with aquafaba. It can be used in all the same ways as tradition egg white royal, including decorating cookies, gluing gingerbread houses, decorating cakes, and making sprinkles and royal icing transfers.
Add about a teaspoon of vinegar to your mixing bowl
Pour in about a 1/4 cup of aquafaba
Mix on medium to high speed with a whisk attachment just until the top of your aquafaba is frothy/foamy
Turn off the mixer and add in about a pound of your powdered sugar (half a standard sized bag)
Turn the mixer on low until the sugar is mostly incorporated into the aquafaba
Turn the mixer off and add half of what's remaining of your powdered sugar
Turn the mixer on low until everything is incorporated
Turn the mixer off and lift the whisk to check the consistency of your icing. We are trying to get a school-glue type consistency. If it's not there yet, add more powdered sugar about a cup at a time until you achieve it
Once you achieve the school-glue consistency, add about a teaspoon of vanilla and a teaspoon and a half of white gel coloring (if you're using it)
Turn the mixer up to medium-high speed and let it go for about eight minutes
After eight minutes or so, turn the mixer off. You should have nice, stiff royal icing! It's perfect for coloring and thinning out to decorate cookies or thickening up for flowers, or using as is for writing and other fine detail work.
Store the icing in an airtight container right away - it dries out very quickly - at room temperature for up to a week, in the fridge for a month, or the freezer for pretty much as long as you want
Find a video tutorial on our YouTube channel!