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

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.

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.

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