Aquafaba is a great inexpensive egg white substitute to use in royal icing that whips up perfectly. Normally we'd just discard it but it's really versatile and can be used in many vegan recipes. Have you ever used it before?
Thanks Wendy. I enjoyed making the video (despite the initial nerves) and will definitely be in more in the future. It's amazing what you can do with typical 'leftovers'. Aquafaba is great to work with.
Wow. I'm not really into anything vegan, but this is a good option to have for royal icing. I may need to get comfortable with chickpeas. Thank you for sharing this and for your very informative video.
Thank you for posting this! I became a fan of using aquafaba a few years ago and I've used it to make meringue cookies and meringue shells that I fill with vegan lemon curd. It is delicious and you are right you cannot taste the bean taste at all! I was wondering will this work for cookies that you're going to stack to transport? Does it crust up hard enough ? Thank you again great job great content!
Hi Debbie. Lovely to hear that you are also an aquafaba fan. Yes, I find that it dries hard enough to transport - the same as regular RI. You can speed up the drying time by using a dehydrator if you have one.
Thanks so much for this video. It was really helpful. When trying to do different consistencies, so you just add a bit of water at a time, or would it need to be more of the canned liquid?
Glad it was helpful! I generally use water to alter the consistency of my vegan icing once I've made it. I have a helpful guide to consistencies if you want to see how I do this. I use a spray bottle as I find it easier to control the amount of water I use: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JGC4Bs_XE28.html
Hi Shaz. I live in Canada (I'm from Wales originally) so am using Redpath icing sugar, which is a Canadian brand. I'm not sure where you can buy pre-sifted in the UK. I always used to buy Tate and Lyle but recall that I always had to sift it as it was always really compacted in their boxes. Sorry I can't be more help but I'm no longer up to date with the UK brands. Hope you're able to find something suitable.
@@BakeAngel it turned out great thank you!! sry to bother but i was wondering if you know how long i can keep excess aquafaba? if i can refrigerate, should i let it come to room temp before using? ty in advance!
You can definitely cover a cake with royal icing but it does set firm. Often it is used to cover fruit cake at Christmas as it creates a nice texture against the cake. There is no need to refrigerate it. Personally I prefer to use this icing on cookies or to make decorations for cakes and cupcakes.
You are welcome. I have a playlist with lots of royal icing tutorials here if you want to take a look ru-vid.com/group/PLJz3PrDNlDYglMbQaArNBj5rPKFncKPef
Thanks! Great video! Aquafaba is pretty magical stuff, eh? Does this dry hard like classic royal icing? If so, does it take a similar amount of time? Does it have shine? :-D
Thanks for your comments and questions. Vegan royal icing is almost identical to regular royal icing in terms of how it dries, colours, takes flavour and how you'd store it. It will dry hard with a soft bite, same amount of time depending on the humidity in your kitchen (or wherever you set your cookies to dry). You can also dry it in a dehydrator or use a fan to get a shine on it.
@@BakeAngel thank you! I will def try this. I really appreciate how thorough your video was :-) Have you posted a video for vegan sugar cookies, too? I am struggling with a good recipe for those.
@@rpowling thank you for the lovely feedback. I had planned to share a vegan chocolate chip cookie bake-along this weekend but might post my vegan sugar cookie instead if I have time to film it. If not, it will certainly be posted later this month. I always post my bake alongs on a Saturday morning 😊.
Great question. Drying time will depend on the humidity in your home. I usually find that a flooded cookie can take around 8 hours to dry so I usually flood my cookies in the evening and then add details the next day. Thicker icing and small details will dry much faster. If you have a dehydrator or a desktop fan, you can also speed up the drying process as the movement of air will help to dry out the icing. I hope that helps.
