366 48 208 48zM0 208C0 93. Put the beans away for something else. Conchitas recipe the aquafaba to your mixing bowl. The rest can be put into the fridge for up to a week or the freezer for three months.
Mixing on low, adding more sugar until the mixture is about the consistency of school glue. Add in your 1 tsp of vanilla and white gel coloring once you reach this consistency. Turn your mixer on medium high and let it go for about 8 minutes. You’ll end up with the perfect stiff consistency royal icing for piping words and fine details. Thicken it with powdered sugar if you need to pipe flowers, use stencils, or glue gingerbread. You can also add any gel or powdered food color at this stage. I’ll add another post later getting more into coloring and consistencies, so be on the lookout for that.
You can keep the prepared icing at room temperature in a sealed container or bag for up to a week, in the fridge for a month, or in the freezer for pretty much forever. Just make sure to stir it well before you use as the water will start to separate from the marshmallow fluff you’ve created. Have fun and please share your creations with me on Facebook! Turn off the mixer and add in a couple of cups of the powdered sugar. Turn the mixer off and lift the whisk to check the consistency of your icing. We are trying to get a school-glue type consistency.
After eight minutes or so, turn the mixer off. You should have nice, stiff royal icing! Thank you for sharing tis recipe with us. I saw it on the AF facebook group and ran right over. I pinned this to try at a later date. And thanks for the complements, they mean the world. Please share whatever you make with us over in the AF group so we can ooo and aaaahhh over it!
I was wondering if you had any issues with the royal icing colors bleed into each other when decorating the cookie? Of does the aquafaba help this? I had a terrible bleeding issue when I used to make royal icing without meringue. Also, have you had any issues with craters and air bubbles from your royal icing recipe? I find that whipping the icing faster and longer helps a TON with the bleeding issues. I used to struggle a lot with it because I live in a very humid area, but once I started whipping on high for longer, the bleeding was reduced. That also took care of any craters or pits!
Would you still face the bleeding even after having to thin to out to a flood fill consistency? This year has been especially humid where I am and it’s been a real struggle. It must have taken a bunch of pastry bags to add all the colors to those foxes. And thanks for your kind words! Can’t wait to try it, thank you!
And don’t forget to share your creations with us. How much icing would this make? If I need multiple colors would I make this multiple times? I also like to mix in things like black cocoa powder or espresso powder to help pump the color saturation up without extra gel. If one is totally dry, it will suck the liquid from the wet side and the color will bleed.
