This icing recipe has reinvented the way I bake. Before using chickpea water as a replacement for egg white or even meringue powder, I was hesitant to believe that I could work with it successfully. I’ve since learned that vegan baking, in general, is not as difficult as it may seem and this particular recipe has been the one I use for every single cookie decorating class.
* Disclaimer* Chickpea brine has a very pungent smell once you open the can to extract the liquid from the can. This smell goes away once you begin mixing the icing and then is gone completely once you add vanilla.
Tools Needed: Stand mixer with a paddle attachment or a hand-mixer, spatula, & bowl.
Recipe
1/2 cup OR 4fl oz strained canned chickpeas brine
4-5 cups powdered sugar
1/2 tsp salt
2 teaspoons pure vanilla extract
3 drops white food coloring (optional)
Instructions
1.Open a can of chickpeas, drain and strain the brine into a separate bowl. Save this brine for the recipe.
2.Measure 1/2 cup of brine into a mixer, salt, and add the powdered sugar.
3.Using a paddle attachment, turn the mixer on low to combine the ingredients.
4.Once combined, increase speed to medium-low and continue beating for a few minutes until thick like toothpaste.
5.Scrape the side of the bowl, add the white food coloring and continue mixing for a few seconds.
6.To thin icing to a “flooding consistency”, add a tablespoon of water at a time until it is at the desired consistency.
Place icing in a container fitted with plastic wrap over the icing to prevent the icing from drying out and a lid and store in fridge for up to 5 days.
10 авг 2023
