Vegan Royal Icing

Vegan Royal Icing

For beautifully decorated cookies, a reliable royal icing that’s easy to work with is key. This icing recipe never lets me down, and has helped our family create cookies we're proud to show off and share with others.

Yield: About 2 cups of icing


  • 1/4 c. (60 ml) aquafaba (the liquid inside a can of chickpeas / garbanzo beans)
  • 1/4 tsp. cream of tartar
  • 1 1/2 c. (195 g) powdered sugar (confectioners’ sugar), measured then sifted, + more as needed
  • 1 Tbsp. (15 ml) light corn syrup
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract (optional)
  • food coloring


  1. Using a handheld or stand mixer, mix the aquafaba and cream of tartar on the highest speed possible until fluffy, bright white, and very thick, 5–7 minutes.
  2. Add 3/4 c. of the powdered sugar and mix on medium speed until glossy, about 30 seconds to 1 minute.
  3. Add the remaining 3/4 c. powdered sugar, the corn syrup, vanilla extract, and mix until incorporated.
  4. Add a small amount of icing to a piping bag fitted with a decorating tip (if using one) and add a couple of spoonfuls of icing to the bag. Decide if it for your decorating needs. If not, add up to 1/2 cup more powdered sugar a little at a time until the icing reaches the desired consistency .
  5. Add the food coloring, if using, one drop at a time until you reach the desired color. If using multiple colors, divide the icing into small bowls and color each one separately.
  6. Allow iced cookies to set at room temperature until completely dry, about 1-2 hours.