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#266 The Case of Royal Icing

To make filling your pastry tube easier, cut a tiny bit off the very tip to allow air to escape before you add your icing. Later, make the hole larger if you wish.

19-oz-can chick peas, shaken
2 cups icing sugar
1/8 teaspoon salt
1/8 teaspoon vanilla
food colouring (optional)

Add 3 tablespoons of liquid from the chick pea can (aquafaba) to a large bowl. Beat on high for four min., until foamy and thick. (Make Hummus with the chick peas.)

Add the icing sugar, salt, vanilla, and colouring as desired. Beat until combined then on high for six min., occasionally scraping down the side of the bowl. A spoon stuck upright in the icing should remain standing but you want the mixture to be thin enough to squeeze easily out of your pastry tube. Add drops of water to thin, if necessary.

Fill your pastry tube.

Leftovers can be stored in the fridge, in an airtight container with a clean, damp cloth. (I’m experimenting with freezer storage.)

♥ Becki
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