To make temperature stable decoration for our vegan cookies and cakes, we usually make a vegan aquafaba royal icing. It is super quick and easy to make and it works very much like regular royal icing.
As we use this vegan aquafaba royal icing for decorations, we add natural natural food pigments to make different colours. for example we use spirulina powder (green), butterfly pea flower powder (blue), activated charcoal powder (black), beetroot powder (dark pink & red), turmeric powder (yellow & orange) and mangosteen powder (pink) for making colorful icing mixtures.
It is incredible how intricate your designs can be while using this vegan aquafaba royal icing. The only limit are your own piping skills, which I admit I need to brush up on 😉 All I know how to make are some plain looking flowers! I need to invest in some of these Russian piping tips that seem to make the work by themselves!
For decorating 1-2 batches of our Vegan Sugar Cookies recipe the volume below is enough. Make sure you mix the sugar in by hand as its too thick for the electric whisker!
2.5 tablespoons aquafaba (chickpea water)
2 cups of icing sugar (unrefined caster cane sugar works too!)
1/4 teaspoon cream of tartar or 2-3 drops of apple cider vinegar to stabilise the mixture
In a deep container, put the aquafaba and 1/2 cup sugar and start mixing until incorporated. Keep adding the sugar a tablespoon at a time until you have a thick mixture. Decorate your cookies and/or cakes using pastry bags and tips or simply spoon it and spread to cover the cookies or cakes surface and let it dry. Once set, it will no longer melt at room temperature.
Any leftovers can be stored in the fridge in a air tight container for at least one week- no eggs here so it doesn’t spoil easily.
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