This egg free icing is perfect for decorating my Easter biscuits. At this consistency it can be used for cookie flooding which can be tricky with water icing yet is very allergy friendly. If you add more icing sugar it will be stiff enough to pipe into shapes.
This recipe makes enough icing to cover hundreds of biscuits but it will keep for a while in a sealed container. Just give it a stir to bring it back to life!
1 can of Chickpeas, drained but retain the chickpea water (called Aquafaba)
350g Icing Sugar
1 tsp Vanilla Extract (you don’t want it to taste of chickpeas!)
Whisk the aquafaba until it starts to foam. Next add the icing sugar and vanilla and continue to whisk for 8 minutes until it is smooth and can hold a soft peak.
Colour your icing, I use Wiltons Colours, and pipe or spread over your biscuits. Leave to harden if you can stop your helpers from eating……