This simple eggless royal icing recipe works just as well as the kind with egg whites. It’s even easier and much cheaper to make too! Use to decorate cookies and cakes.
A simple vegan royal icing recipe made without egg whites. Instead, using the water from a can of chickpeas (yes! trust me, this works).
Use this icing for covering fruit cakes, wedding cakes, gingerbread houses, writing icing etc etc.
How to make royal icing without egg whites
This vegan royal icing is even easier and cheaper than the kind with egg whites!
So if you haven’t already heard of aquafaba, it is simply just the liquid you find in a tin of chickpeas, or other tinned legume. Yep, that water that is normally discarded!
This viscous water is able to trap a lot of air which is the perfect for making meringues, mayonnaise and royal icing.
The only other ingredient needed is powdered sugar. Also known as confectioner’s sugar, this is just very very fine sugar that won’t weigh down the mixture.
An optional ingredient that I recommend is glycerine. This prevents your icing from drying out and setting too hard.
Much like making a meringue, it starts with just the aquafaba (egg white substitute) and getting as much air into it as possible.
Then slowly adding in the sugar, until you get a thick icing.
Flavouring & Colouring
If adding colouring and flavouring, be careful about how much. Preferably use just a tiny amount of paste, where possible.
If you want to add vanilla – opt for vanilla paste or use just ½ tsp at a time, to check the consistency.
Use this royal icing with:
Vegan Shortbread / Sugar Cookies
Leave a comment if you loved this recipe, give a rating and tag #WallflowerKitchen on instagram so I can share your creation on my stories!
Vegan Royal Icing
This vegan royal icing uses water from a can of chickpeas in place of egg whites, like magic! This batch makes enough to cover a 20cm cake or ice up to 24 biscuits.
- 135 ml / 41⁄2 fl oz (generous 1⁄2 cup) aquafaba
- 500g/1lb 2oz (4 cups) icing (confectioner’s) sugar, plus extra if needed
- 1 tsp vegetable glycerine, optional
1. Put the aquafaba in a large mixing bowl and whisk with an electric hand whisk or stand mixer until foamy. Sift in the icing sugar, a little at a time, and continue to mix for about 10 minutes, until the sugar is incorporated and the mixture is thick and glossy.
2. Add the glycerine and keep whisking until soft peaks are formed. It should now be a pipeable consistency. If you need to make it thicker, add more sugar.
3. Transfer to a piping bag and use immediately or store in an airtight container in the fridge for up to 4 weeks. You will need to whip the mixture again to loosen it up, before using.
Tracey Barker says
Just made vegan icing for the first time. Excellent results on my Christmas cake it,s real easy to make and use Excellent
This is my first time looking up vegan royal icing, stumbled over your recipe and thought I’d give it a shot for the Christmas cake decorations. My non-vegan family was impressed. They thought this version was better than the non-vegan one from last year :)
Thank you so much for the recipe!
That’s great to hear! Thanks Marita, glad it worked out well for you.