This Vegan Royal Icing perfectly mimics the traditional version. It's smooth and sweet, with a hint of vanilla. It also hardens well for stacking cookies. Make vibrant colors and beautiful designs with piping bags and gel food coloring!
This recipe and blog post serve as an introduction for beginners, as well as a recipe that's suitable for experts and professional bakers.
I most frequently use Vegan Royal Icing for Christmas Cookies and sugar cookie cutouts for other holidays like Valentine's Day and Easter. It can be used for a variety of desserts and is also used for writing messages on birthday and celebration cakes.
Use this vegan royal icing recipe with my gluten-free gingerbread cookies, Gluten-Free Sugar Cookie Cut-Outs, Vegan Gluten-Free Chocolate Cake, and Vegan Gluten-Free Funfetti Cake.
For more vegan icing recipes, check out my Vegan Chocolate Frosting, Vegan Cream Cheese Frosting, and Maple Buttercream Frosting.
For more vegan desserts, check out my Gluten-Free Blondies, Vegan Gluten-Free Brownies, Gluten-Free Thumbprint Cookies, Coconut Sugar Chocolate Chip Cookies, Vegan Chocolate Cream Pie, and Vegan Apple Crumble.
What is Royal Icing?
Traditional royal icing is made of egg whites and powdered sugar. It makes intricate designs and fine lines possible since it holds its shape and hardens quickly.
Royal icing was given its name because it was first associated with a British Royal wedding cake in the 1800s.
Why do I need a vegan recipe?
Since egg whites are not vegan, they need to be replaced with aquafaba. Aquafaba is the best vegan egg white substitute because it whips up nicely and hold its shape. Aquafaba can even be used to make similar treats like vegan meringues.
How to make it
Ingredient Notes + Substitutions
Only four simple and easy-to-find ingredients are needed to make the best Vegan Royal Icing.
Powdered Sugar
Royal Icing is a simple powdered sugar based icing. Therefore, powdered sugar is the main ingredient with just a few additives to help the icing whip up and hold its shape after drying.
Any powdered sugar will do, but stick with an organic brand for vegan friendliness.
If you are sensitive to corn, Wholesome brand makes a vegan, gluten-free, and corn-free version that uses tapioca starch instead of cornstarch. This Vegan Powdered Sugar post has more vegan options.
Cream of Tartar
Cream of tartar is a stabilizer that helps the royal icing hold its shape. It's a common ingredient in meringues and other egg-white desserts.
It's made from tartaric acid, which is created during winemaking. It is gluten-free, but always check the ingredients for additives that could contain wheat or other gluten grains.
Aquafaba
Aquafaba is the liquid in a can of chickpeas. It makes an excellent substitution for egg whites, which is typically an ingredient in royal icing.
To obtain aquafaba, put a strainer over a bowl and pour a can of chickpeas into the strainer, allowing the liquid to drain through. Stir the liquid before measuring it.
I used a can of Bush's Chickpeas. Use the leftover chickpeas to make Canned Chickpea Hummus.
Vanilla Extract
Just a little vanilla extract gives this Vegan Royal Icing a smooth and classic flavor while maintaining its bright white color.
See recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make vegan royal icing easily with these three easy steps.
- Mix: Add all the ingredients to a small mixing bowl. Whisk at low to medium-low speed using an electric mixer for 1-2 minutes.
- Adjust the consistency: When the icing dripping back into the bowl disappears into the larger quantity in about 5 seconds, you have the best consistency for piping. To thicken, whisk for another minute or two or add more powdered sugar in small increments. To thin, add water or vegan milk a few drops at a time and whisk in.
- Ice: For best results, wait for cookies to cool completely before icing. Allow the icing to cool for at least 2 hours before stacking cookies. Thick solid lines maintain their consistency and color the best.
Hint: Usually Vegan Royal Icing is made for piping onto cookies, pastries, cakes, and other desserts. Read my "Expert Icing Tips" section below to learn more about how to set up a piping bag, color the icing, and practice making designs.
Expert Tips + Piping Setup
When using vegan royal icing, I use one of two simple piping set ups. For more detailed projects, I use Wilton's brand bags and tips. These professional piping tips give more options for texture.
When making simple line designs, I use a ziploc sandwich bag with the tip snipped off. This is also an easy set up for kids.
How to set up a piping bag:
- Snip the corner: Cut a corner off of a piping bag or ziploc bag. If using a piping bag, make cuts about ½ centimeter's width at a time from the end. Test the piping tip in the bag (without frosting) until it fits well and won't pop out. Then leave the tip in the bag.
If using a ziploc sandwich bag, snip just the very corner off to create thin lines. - Fill: Place the bag snipped-side-down in a mug or tall glass, depending on the size of the bag. Open the bag and fold the top over the rim of the glass so that the bag is wide open. Pour the icing inside.
- Close securely: Gather the ends of the bag, gently push the air out, and secure with a snug rubber band. Close the ziploc if applicable for extra mess prevention. Push the rubber band forward as you use the icing. This keeps the icing moving toward the tip to create smooth lines.
Before frosting cookies, practice on graham crackers.
It's a good idea to test every batch on graham crackers before you start frosting the cookies. This is because very small changes in consistency or how you snip a bag can change how fast the frosting comes out.
If your diet includes honey, Simple Mills Sweet Thins are a good gluten-free graham cracker substitution. They are delicious frosted and have a design you can follow that resembles snowflakes.
Use gel food coloring.
Gel food coloring has potent bright colors and does not thin the consistency of the icing. This is perfect for Vegan Royal Icing, since generally you want it to be fairly thick.
My favorite brand is AmeriColor (it is gluten-free and vegan). When using food coloring, put one drop in at a time, mix thoroughly, and scrape down the bowl. Stop when you reach the desired brightness.
Fill large sections of icing using a toothpick.
First, outline the section you want filled with vegan royal icing using a piping bag setup. Allow it to dry for at least 10-15 minutes. Then roughly fill the area with more icing from the piping bag and spread with a toothpick.
Recipe FAQs
Here I answered some frequently asked questions about this Vegan Royal Icing recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Unused vegan royal icing can be transferred back to a jar or airtight container and stored in the refrigerator for up to 3 days. Mix well before using. I sometimes leave it on the counter at room temperature overnight and gently squeeze the bag until thoroughly mixed. If the tip seals, use a toothpick to reopen it.
Yes! Once hardened, you can stack cookies and freeze them for up to 3 months. Thaw in the refrigerator or at room temperature. Do not heat.
This vegan royal icing typically hardens enough to stack cookies in about 2 hours. Wait longer if freezing, if the lines are thick, or if there will be significant movement during travel. The icing should be fully hardened overnight.
In baking, piping is the process of putting icing in a pastry bag and passing it through shaped metal tips to transfer the icing to cookies or other desserts. It's used to make designs and writing.
Related vegan frosting and cookie recipes to consider...
Looking for more ways to use Vegan Royal Icing and other vegan frosting recipes? Check these out!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!
📖 Recipe
Vegan Royal Icing
Ingredients
- 1 cup powdered sugar (125 grams)
- ⅛ teaspoon cream of tartar
- 2 tablespoons aquafaba (the liquid from a can of chickpeas)
- ¼ teaspoon vanilla extract
Instructions
- Mix: Add all the ingredients to a small mixing bowl. Whisk at low to medium-low speed using an electric mixer for 1-2 minutes.
- Adjust the consistency: When the icing dripping back into the bowl disappears into the larger quantity in about 5 seconds, you have the best consistency for piping. To thicken, whisk for another minute or two or add more powdered sugar in small increments. To thin, add water or vegan milk a few drops at a time and whisk in.
- Ice: For best results, wait for cookies to cool completely before icing. Allow the icing to cool for at least 2 hours before stacking cookies. Thick solid lines maintain their consistency and color the best.
Bianca says
I made this vegan royal icing recipe twice now and didn’t need to change or tweak a thing! It hardens, holds its color, and tastes amazing. Love this recipe.
Shauna says
This is a great easy vegan royal icing recipe. I followed the ingredients and instructions exactly as written and did not need to thicken or thin. We used the Ziploc sandwich bag piping set up, listed in expert tips. Really great recipe and guide!