Vegan Royal Icing (Official Cookie Nite Recipe)

This icing recipe has reinvented the way I bake. Before using chickpea water as a replacement for egg white or even meringue powder, I was hesitant to believe that I could work with it successfully. I’ve since learned that vegan baking, in general, is not as difficult as it may seem and this particular recipe has been the one I use for every single cookie decorating class. Watch my Youtube tutorial on how i make this!

* Disclaimer* Chickpea brine has a very pungent smell once you open the can to extract the liquid from the can. This smell goes away once you begin mixing the icing and then is gone completely once you add vanilla.

Tools Needed: Stand mixer with a paddle attachment or a hand-mixer, spatula, & bowl.

Ingredients

  • 1/2 cup OR 4 fl oz strained canned chickpeas brine

  • 4 1/2-5 cups powdered sugar

  • 1/2 tsp salt

  • 2 teaspoons pure vanilla extract

  • 3 drops white food coloring (optional)


Instructions

  1. Open a can of chickpeas, drain and strain the brine into a separate bowl. Save this brine for the recipe.

  2. Measure 1/2 cup of brine into the mixer with the powdered sugar. Add the vanilla and salt.

  3. Using a paddle attachment, turn the mixer on low to combine the ingredients.

  4. Once combined, increase speed to medium-low and continue beating for a few minutes until thick like toothpaste.

  5. Scrape the side of the bowl, add the white food coloring and continue mixing for a few seconds.

  6. To thin icing to a “flooding consistency”, add a tablespoon of water at a time until it is at the desired consistency.

  7. Place icing in a container fitted with plastic wrap over the icing and a lid and store in fridge for up to 5 days.

Helpful tips

  1. To learn more about “flooding consistency” and other icing consistencies for Royal Icing, refer to this handy guide from Semi Sweet Mike https://www.semisweetdesigns.com/blog/illustrated-guide-royal-icing-consistencies

  2. Royal icing is best used the day that you need it but can also be placed in the freezer or fridge to preserve it’s life.

  3. If the icing appears separated, often times you can mix it with a spatula back to life or massage the icing bag to incorporate it together.

  4. Chefmaster food coloring is my choice for coloring icing and can be found on Amazon.

Gooey Salted Caramel Sauce

Ingredients

  • 1 1/2 cups granulated sugar

  • 1/4 cup water

  • 2 tsp lemon juice*

  • 3/4 cup heavy cream, room temp

  • 2 tablespoons unsalted butter

  • 1 tablespoon flakey sea salt

Directions

  1. In a medium saucepan, combine the sugar, water, and lemon juice.

  2. Place pan over medium-high heat and allow the sugar mixture to start boiling. (No need to stir)

  3. After 6-8 minutes, mixture will begin to turn a deep golden brown color. When this step occurs, remove from heat immediately.

  4. With a whisk or wooden spoon ready, add in the heavy cream and stir. Mixture will bubble up but go back down quickly.

  5. Then, add the butter and stir until melted and follow that with the sea salt.

  6. Wait for the mixture to cool to room temp before transferring to a bowl and store in refrigerator for up to 3 weeks or freezer for up to 3 months. Mixture will continue to thicken to about the consistency of corn syrup.

* Lemon juice is citric acid that helps reduce crystallization during the sugar syrup making process! Highly recommend this ingredient if you are newer to making caramels.

Royal Icing

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Ingredients

Makes 2 cups of icing.

4 cups powdered sugar

3 tablespoons meringue powder

1/2 teaspoon salt

2 teaspoon clear vanilla extract

5-6 tablespoons water

Instructions

  1. In a mixer fitted with a paddle attachment, add all of the ingredients and mix on a low speed until combined. Adjust the water if the mixture is too thick.

  2. Increase the speed to medium-high and continue beating until icing becomes fluffy and white.

  3. Scrape the sides of the bowl with a spatula and continue beating until icing is smooth and evenly mixed.

  4. Cover immediately with plastic wrap and a damp towel to prevent the icing from drying and crusting too quickly.

  5. To thin, add 1 tsp of water at a time until the icing is a “flood” consistency.

  6. To color, measure out an amount from the bowl to a smaller bowl and color using food gel.

  7. Add to piping bags fitted with tips or by using tipless piping bags and decorate with my perfect sugar cookie recipe! Icing can take anywhere from 8 hours to overnight to dry completely.

American Buttercream

Makes 6 cups of buttercream.

Ingredients

4 sticks (2 cups) salted butter, room temp

7 cups powdered sugar, sifted

2 teaspoons vanilla extract

1 teaspoon almond extract (optional)

Instructions

  1. Beat butter using a paddle attachment on a medium-low speed until lighter in color.

  2. Add 4 cups of powdered sugar and extracts and mix on a low speed until combined.

  3. Clean the sides of the bowl with a spatula and add the remaining powdered sugar.

  4. Mix on a low speed until sugar is incorporated and then increase speed to medium-high until fluffy and smooth - about 2 minutes.

  5. Color using gel food coloring and decorate!

  6. Buttercream can be stored in the freezer for up to a month in an airtight container. May require more whipping to get back to best consistency.