Introduction

Perfect Vegan Royal Icing is a versatile and easy-to-make icing that uses aquafaba instead of egg whites, making it ideal for vegan bakers. This icing creates smooth, glossy decorations that harden beautifully on your favorite sugar cookies.

The image shows a collection of Christmas-themed cookies arranged on a white marbled surface. There are multiple layers of different shaped cookies: bright green Christmas trees with red icing garlands, white mittens decorated with small red and green holly berries, white snowflakes with detailed lines, brown gingerbread men with white and red icing faces and buttons, white snowmen with black hats and colorful scarves, and white Santa faces with red hats and beige faces. The textures of the cookies vary between smooth icing and slightly rough baked edges, all closely placed together to fill the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Your favorite vegan sugar cookie recipe
4 cups powdered sugar
5-6 tablespoons aquafaba (chickpea brine)
1 teaspoon vanilla extract (optional)
Plant-based food coloring*

Instructions

Step 1: Bake and cool the sugar cookies in the desired shapes completely before decorating.
Step 2: Prepare the border royal icing by mixing powdered sugar with 2-3 tablespoons of aquafaba to form a paste-like consistency. Adjust by adding more aquafaba if needed.
Step 3: If using multiple colors, divide some of the royal icing into separate bowls and add plant-based food coloring as desired.
Step 4: Spoon the border icing into a piping bag and cut a small opening at the tip. Pipe a clean border around each cookie to prevent the flooding icing from running over the edges.
Step 5: Cover unused royal icing with a wet paper towel to keep it from hardening.
Step 6: To make the flooding royal icing, add another tablespoon of aquafaba to the remaining icing and mix until it drips easily from a spoon but is not too runny. Add aquafaba gradually, a tablespoon at a time, to reach the correct consistency.
Step 7: Place the flooding icing into a piping bag with a cut tip. Fill the middle of each cookie with a small amount to start, then use a toothpick to spread the icing gently to the borders.
Step 8: Let the flooding layer set for 15 minutes before piping additional details such as scarves, facial features, or mittens on top.
Step 9: Allow the cookies to finish setting for an additional 15 minutes before enjoying immediately, or let them dry undisturbed and lightly covered for about 8 hours if decorating ahead of time.

Tips & Variations

Use a clean, wet paper towel to cover any unused royal icing to prevent it from drying out while you work.
For best consistency, add aquafaba gradually to avoid making the icing too runny.
Try natural plant-based food colorings like beet juice powder or spirulina for vibrant, vegan-friendly colors.
If you want a glossy finish, add a teaspoon of vanilla extract to the icing mixture.

Storage

Store decorated cookies in an airtight container at room temperature. Allow icing to dry completely before stacking to avoid smudging. Cookies will keep well for up to 1 week. If needed, reheat gently at room temperature before serving, but avoid microwaving as it can soften the icing.

How to Serve

Several white bowls sit on a white marbled surface, each holding different colorful icing. From top left to bottom right, there is a bowl with light brown smooth icing with a spoon inside, a bowl with bright pink icing with a spoon, a bowl with thick black icing with a spoon, a bowl with bright red icing with a spoon, a bowl with creamy white icing with a whisk, and a bowl partially visible with green icing to the right. The icings have smooth glossy textures and are ready for use. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular egg whites instead of aquafaba?

Yes, traditional royal icing recipes call for egg whites, but aquafaba is a great vegan substitute that creates a similar texture and finish.

How do I fix royal icing that’s too runny?

Add more powdered sugar little by little until you achieve a thicker, paste-like consistency for borders or a slightly thinner consistency for flooding.