Lately, I’ve been experimenting with royal icing made with aquafaba instead of raw eggs. So what is aquafaba? It’s the brine drained from a can of chickpeas. I know it sounds weird, but it really works. The best thing is, if you have a gingerbread house party, you’ll have chickpeas leftover to make hummus!
Eggless Royal Icing
Prep time: 10 minutes Yield: 3 cups
3/8 cup aquafaba (liquid brine from canned chickpeas)
4 cups powdered sugar
1 tsp. vanilla extract
1. Carefully drain the liquid from canned chickpeas into a measuring cup. This liquid becomes your aquafaba. Store chickpeas in an airtight container for later use.
2. Whip 3/8 cup of aquafaba on high in a mixer until the liquid becomes foamy.
3. Turn off the mixer and add the powdered sugar and vanilla extract. Slowly start the mixer and gradually increase the speed to medium-high.
4. Whip the icing for 6 minutes or until it becomes thick and free of any lumps. Use immediately.