1-2teaspoonsof vegetable glycerinmakes the icing shiny but not necessary⠀
Shake the can of garbanzo beans vigorously to redistribute the solids into the liquid. Open the can and drain the liquid (aquafaba) into a measuring cup. Pour ½ cup of the liquid into the mixing bowl. Discard the remaining liquid or pour it into a small container and freeze for later.
Using a stand mixer or hand mixer, mix the aquafaba on medium speed until white and foamy. Gradually mix in the powdered sugar, scraping the sides of the bowl periodically. Add powdered sugar to the desired consistency (see tips below). Add the vanilla extract and vegetable glycerin (if using) and mix well.
Pour icing into bowls and add food coloring if desired. Otherwise, pour into a decorating bag or baggie and snip off the corner of the bag. Decorate!
For "flood consistency" (like honey) add 3 cups of powdered sugar.
For "medium consistency" (like ketchup), add 4 cups of powdered sugar.
Nutrition facts for 1 tablespoon of vegan royal icing: Total calories: 60, total fat: 0 grams, saturated fat: 0 grams, cholesterol: 0 mg, sodium: 0.4 mg, total carbohydrate: 15 grams, dietary fiber: 0 grams, total sugars: 15 grams, added sugars: 15 grams, protein: 0 grams.
Vegan Royal Icing https://www.eatingwithfoodallergies.com/vegan-royal-icing/ Get more allergy friendly recipes at EatingWithFoodAllergies.com