Wednesday, December 18, 2013

Vegan Royal Icing Recipe

People are often intimidated by royal icing because the results can look really fancy. This super easy recipe is perfect for piping and flooding cutout cookies, like this gingerbread cat.



Easy Vegan Royal Icing
Printable recipe
Makes enough to pipe and frost one dozen medium cookies.

3 Tbsp Ener-G egg replacer
4 Tbsp water
2 tsp lemon juice
1/2 tsp vanilla extract or lemon extract
3 c powdered sugar
gel food coloring (optional)

Using an electric mixer, beat the egg replacer and water until thick and frothy. Add the lemon juice and extract. Add the powdered sugar and beat on low until combined. Add food coloring if desired, or divide white icing into multiple bowls and color separately.

I always make the entire batch at piping consistency, fill my piping bag with enough to pipe my cookies, then gradually add enough water to turn the rest into flood icing.

Icing for piping should be the consistency of thick toothpaste. When you dip a spoon in piping icing and pull it out, you'll get a nice peak. It will hold its shape wonderfully when piped around the edge of a cookie.

Flood icing will fall from a spoon in ribbons, taking five to ten seconds for the edges to disappear.

When your cookies are decorated, let them sit overnight, uncovered, so icing can set.

For the cookie above, I used white icing to pipe the border for contrast. You're welcome to make both consistencies in one color. Usually I'm lazy and pipe everything in white.

Once you master basic decorating, you can play around with layers and marbling and all kinds of fun techniques. Give it a try and maybe you'll end up obsessed with royal icing like I am!

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