I am so happy with this egg-free and aquafaba free vegan royal icing! I love how easy it is to use and make – and how well it hardens.
Cookie decorating has been a love of mine for quite a while. I have tried making royal icing with aquafaba, flax seeds and I have tried ever vegan meringue product on the market! If you are looking for a pretty much fail-proof eggless royal icing – you can’t go wrong with this one! And it is the perfect companion to My Favorite Sugar Cookies and Lemon Poppyseed Cookies recipes.
The icing vessel.
There are a few ways to pipe the icing on your cookies – plastic piping bags, a knife and icing bottles. I have used them all throughout the years, but I now only reach for the Sweet Sugarbelle bottles.
These bottles are awesome! They let you easily switch piping tips, see your colors easily and are a lot less messy than any other method. Plus they are more environmentally friendly than the traditional piping bags – you just wash them out and you’re ready for the next project. And I have tried a couple of different bottle brands, Sweet Sugarbelle is the one that I recommend.
The icing consistency.
The consistency of your icing is so important to getting the right look to your cookies. There are two main consistencies that use for my cookies: a sturdy flood and a medium writing/detail.
Sturdy flood: This is a lava-like consistency that I use for outlining and filling. You can see this is the only kind I use on my easy reindeer cookies in the video below. Add a tablespoon of water at a time to your icing flows off your spoon with no clumping. Not running off your spoon, but a slow, steady and even pour. I use a #2 round tip for outlining and then just remove the top from the icing bottle to flood the inside of the cookie. You can be classier than I am and use a large A1 tip for the flooding:)
medium writing/detail: This is about the consistency of the icing right after I make with, without adding any extra water. It should pipe of of the bottle easily in a straight string without breaking. This is perfect for line work and writing.
The icing colors.
This is the fun part – choosing your colors! I pretty much stick with the Americolor brand an this kit is a great one to start with. But if you are ready to go all out, the 70 color kit is pretty freaking awesome! However you decide to start, I really recommend getting a white, the icing does not come out pure white, so you can add a few drops of the coloring to get a nice pure white background for your cookies. TIP: Add the coloring BEFORE you thin your icing with water. The liquid from the coloring will start to thin it, and you don’t want to over do it!
Vegan Royal Icing
- 360g (3 cups) Powdered Sugar sifted
- 3-4 Tbsp Light Corn Syrup
- 2 Tbsp Water
- ½ tsp Vanilla*
- Food Coloring optional
- Additional water for thinning
- Combine all ingredients in a mixer (except food coloring and additional water) and mix on medium high for 5-6 minutes or until thick and creamy. If the mixture is too thick while beating, add water a tablespoon at a time until it is the consistency of marshmallow fluff.
- Add food coloring a drop at a time, beating in between each drop, until your perfect color is achieved. If creating multiple colors, divide the icing into separate bowls and mix in the coloring by hand.
- The icing should be thick and creamy. To create a thinner icing for flooding, add an additional tablespoon of water at a time until you have a lava-like consistency.
- *Use any flavoring and extracts you like! 1/4 tsp of almond or peppermint extract is great!
- Icing stores refrigerated in an airtight container for up to two weeks. Bring to room temperature before piping.