I veganized this one from Nigella Lawson's Royal Icing recipe. We can get the same effect from using aqaufaba as we can from egg white** - viva la vegan! Picture from Lavender Cupcakes.
Royal Icing using Aquafaba
Ingredients
1/4 cups aquafaba (chickpea water from a can - don't use fresh)
3 cups confectioners'/icing sugar
1 teaspoon lemon juice
Method
Combine the aquafaba and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes.
Whisk in the lemon juice and food coloring if using, this will thin out the icing.
Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
I found these recipes on Love to Know: Vegetarian
Recipe 1
Vegan Royal Icing for Cookies
Ingredients
1 cup confectioners' sugar
2 teaspoons milk substitute (rice milk) or water
2 teaspoons light corn syrup
1/4 teaspoon almond or vanilla extract
Food coloring as desired
Method
Mix the confectioners' sugar and milk substitute together until smooth.
Add in the corn syrup and almond extract until the icing is smooth. Add in more corn syrup if the icing is too thick.
Divide the icing into separate containers, and add food colorings as desired. Decorate. You can also add the icing to a ziplock baggie, cut off a corner and pipe out the icing.
Source: Group Recipes.com
Recipe 1 I’ve used and it worked great!!
Recipe 2
Vegan Royal Icing
Ingredients
3 tablespoons of water
2 tablespoon egg replacer powder
3 1/2 cups icing sugar
1/8 teaspoon cream of tartar
Method
Add water to egg replacer and mix with electric mixer until mixture is thick.
Add the cream of tartar and 1/2 cup of the icing sugar and continue mixing.
Add another 1/2 cup of icing sugar and mix.
Add the last 3/4 cup sugar and beat until icing is thick. If the mixture is too thick, add another 1/8-1/4 cup water slowly while mixing.
Source: Vegetarian Ramblings Blog
Recipe 3
Vegan Royal Icing
Ingredients
1 pound confectioners' sugar
1/4 cup powdered soy milk
3/8 cup soy milk
3/8 cup light corn syrup
flavoring as desired
Method
Mix the sugar and soy milk powder in a bowl.
Add almost all of the soy milk.
Next add the corn syrup to the mixture.
Add the remaining soy milk if the icing consistency is not smooth enough to spread.
Royal Icing using Aquafaba
Ingredients
1/4 cups aquafaba (chickpea water from a can - don't use fresh)
3 cups confectioners'/icing sugar
1 teaspoon lemon juice
Method
Combine the aquafaba and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes.
Whisk in the lemon juice and food coloring if using, this will thin out the icing.
Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
**To subsitute egg whites in recipes use two tablespoons of aquafaba is equivalent to one egg white
Other Royal Icing Recipes...
Recipe from Love To Know - Vegetarian.
No-Egg Royal Icing
Ingredients
4 1/2 cups confectioner's sugar
1 Tbs. cornstarch
1/2 teaspoon xanthan gum
1/3 cup water
1/2 teaspoon clear vanilla extract
Directions
In a glass bowl, whisk together the sugar, cornstarch and xanthan gum.
Using an electric mixer set on low speed, slowly add the water.
Add the extract and continue mixing until the icing is smooth and thick enough to pull up peaks.
No-Egg Royal Icing
Ingredients
4 1/2 cups confectioner's sugar
1 Tbs. cornstarch
1/2 teaspoon xanthan gum
1/3 cup water
1/2 teaspoon clear vanilla extract
Directions
In a glass bowl, whisk together the sugar, cornstarch and xanthan gum.
Using an electric mixer set on low speed, slowly add the water.
Add the extract and continue mixing until the icing is smooth and thick enough to pull up peaks.
Royal Icing is great for cake, cupcake and cookie decoration because it hardens and doesn't move.
I found these recipes on Love to Know: Vegetarian
Recipe 1
Vegan Royal Icing for Cookies
Ingredients
1 cup confectioners' sugar
2 teaspoons milk substitute (rice milk) or water
2 teaspoons light corn syrup
1/4 teaspoon almond or vanilla extract
Food coloring as desired
Method
Mix the confectioners' sugar and milk substitute together until smooth.
Add in the corn syrup and almond extract until the icing is smooth. Add in more corn syrup if the icing is too thick.
Divide the icing into separate containers, and add food colorings as desired. Decorate. You can also add the icing to a ziplock baggie, cut off a corner and pipe out the icing.
Source: Group Recipes.com
Recipe 1 I’ve used and it worked great!!
Recipe 2
Vegan Royal Icing
Ingredients
3 tablespoons of water
2 tablespoon egg replacer powder
3 1/2 cups icing sugar
1/8 teaspoon cream of tartar
Method
Add water to egg replacer and mix with electric mixer until mixture is thick.
Add the cream of tartar and 1/2 cup of the icing sugar and continue mixing.
Add another 1/2 cup of icing sugar and mix.
Add the last 3/4 cup sugar and beat until icing is thick. If the mixture is too thick, add another 1/8-1/4 cup water slowly while mixing.
Source: Vegetarian Ramblings Blog
Recipe 3
Vegan Royal Icing
Ingredients
1 pound confectioners' sugar
1/4 cup powdered soy milk
3/8 cup soy milk
3/8 cup light corn syrup
flavoring as desired
Method
Mix the sugar and soy milk powder in a bowl.
Add almost all of the soy milk.
Next add the corn syrup to the mixture.
Add the remaining soy milk if the icing consistency is not smooth enough to spread.
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