1 (15-ounce) can no-salt chickpeas
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup superfine sugar

Drain and reserve the liquid from the chickpeas. Save the chickpeas for another use. Transfer the liquid to the bowl of a stand mixer fitted with the whisk attachment or a large metal bowl if using a hand mixer.

Add the cream of tartar and vanilla and begin whisking at medium speed. Slowly add the sugar and continue to whisk until stiff peaks form, about 15 to 20 minutes.

Recipe Notes

• Make ahead: This icing is best used immediately, as it can begin to collapse quickly. If you'd like to make it in advance, you can keep it in the refrigerator for up to 2 hours and re-whip it for a few minutes to reform the stiff peaks.

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