Recipes

Royal Icing

elliebleu

eggless-royal-icing

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 Icinggingerbread-house-icing

Prep time: 10 minutes        Yield: 3 cups

Ingredients:
3/8 cup aquafaba (liquid brine from canned chickpeas)
4 cups powdered sugar
1 tsp. vanilla extract

Directions:
 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.

Published by elliebleu

I'm the writer, recipe developer, creative director and food photographer for elliebleu.com.

30 thoughts on “Royal Icing”

    1. Yep. I think the vanilla helps. But I was super surprised. Royal icing hardens quickly so I just use it for outlining cookies or in this case gingerbread houses. I like to make regular icing using almond milk, powdered sugar, and a little vanilla for cupcakes or scones.

      Liked by 2 people

      Reply

Leave a comment