Basic Vegan Royal Icing
This recipe makes enough Vegan Royal Icing for about 10 batches of sugar cookies. So you may want to divide the total into two or three bowls and create several colors. Store the leftover icing in the refrigerator for up to 3 weeks.
organic food coloring, your choice of colors
1 tablespoon organic extract: almond, vanilla, lemon, coconut, etc.
1 16-ounce bag of confection powdered sugar, sifted
8 tablespoons soy milk creamer: Wildwood, Silk, Trader Joe's
1 tablespoon Karo Syrup, light
Cuisinart Stand Mixer
measuring cups & spoons
plastic wrap or plastic storage containers
In the Cuisinart Stand Mixer fitted with the Beater Blade, add the powdered sugar and turn the machine on low.
Slowly drizzle in the soymilk creamer and turn the speed to high.
Beat till the mixture is smooth and no sugar lumps are present.
Drizzle in the extract flavoring of your choice.
Drizzle in the Light Karo Syrup.
If you just want white, you are done.
To add coloring, turn the machine to low and drip your favorite color into the batch and beat till you achieve the color you want.
Divide the basic recipe into medium size bowls and whisk in the colors as desired.
I choose a container that was large enough for the face of the finished cookie to fit against the surface of the icing.
Pick up a cooled cookie and dip it's face into the Basic Vegan Royal Icing.
Lay the cookie on it's backside on a cake rack and allow it to dry overnight.
Ruby Poached Peach and Royal Icing Vegan Sugar Star Cookies.
For that professional sugar cookie presentation, you might want to make a traditional thicker frosting to pipe along the edges like a dam. Then using another squirt bottle or piping bag, flood the Vegan Royal Icing inside the dammed edge. Sprinkle on your favorite shinny sprinkles and you've got a professional vegan sugar cookie.
Ruby Poached Pears
The Basic Sugar Cookie