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How To Make Royal Icing Without Eggs

Marzipan Candies channel    / @marzipancandieschannel   How To Make Royal Icing Without Eggs    • How To Make Royal Icing Without Eggs   You'll need: 40 gr. of aquafaba (liquid from canned chickpeas), 300 gr of powdered sugar, 1/2 tsp of lemon juice, 1/3 tsp of salt, mixer, flavouring and powdered food colouring. Mix in the aquafaba by hand to moisten the powdered sugar. Beat the mixture on low speed until the egg whites are incorporated, then turn the mixer to its medium speed and continue to beat about 2 to 3 minutes. The icing should be glossy, white and very thick - this is a "base" consistency. Don’t forget to add the flavouring. Unless you are using the icing, always cover it with a wet paper towel or plastic wrap to prevent a crust from drying. The "base" consistency is the best consistency for colouring. Tinted icing is best used the day it’s mixed. Otherwise, the icing can be stored for 1-2 days in the fridge. For "outlining" consistency add about 1/2 to 3/4 teaspoons of aquafaba. In order to get a straight line: squeeze the icing out and let it catch on the surface, lift the bag away from the surface and let the icing fall, while guiding the piping bag. For "top-coating" consistency add from about 1-1/2 to 2-1/2 teaspoons of aquafaba to the "base" consistency icing. The" dipping" consistency varies with cookie size and the type of dipping, but generally it requires from 2 to 4 teaspoons of aquafaba. If you want to get more glossy and light royal icing, add some "royal icing white" colour (titanium dioxide) and let it dry in an oven at 50 C degree for about 3-5 minutes. Marzipan Candies channel    / @marzipancandieschannel   How to Make Royal Icing video:    • How to Make Royal Icing   How To Make Royal Icing Without Eggs    • How To Make Royal Icing Without Eggs