In a large mixing bowl, add the 2 cups of icing sugar - make sure you sweep the top for precision.
Stir in soy cream, vanilla extract until it forms a thick white paste. Divide the batch into small bowls and add 3-4 drops of gel food colorings to make different icing colors.
You can use this icing immediately on top of muffins or pound cakes.
To pipe on cookies, add more icing sugar to make the royal icing thicker, and store in the fridge for 1 hour in a bowl sealed on top with a piece of plastic wrap - wrap must touch the icing to avoid the icing to crust on top.
Then, fill a piping bag with the cold icing and ice cookies.
Place the cookies in the fridge to set the icing fast.
If the icing is too runny or too wet, add more icing sugar 1 tablespoon at a time until it reaches your favorite texture. If too thick, stir in more soy cream 1 teaspoon at a time.
Soy cream swap: you can mix 3 tablespoons of unsweetened plant-based milk and 2 tablespoons of corn syrup to replace soy cream. If both don't combine well, microwave the mix for 20 seconds, stir to combine, and stir in the mixing bowl with the remaining ingredients.