I was going to make Antonia's royal icing and just realized that I am out of cream of tartar. Do you think the icing would work without it?
I'm not sure, but there are many other recipes that do not require cream of tartar for royal icing.
I mistakenly used cornstarch instead of cream of tartar one time when I made it and it worked out better. Kept the colors from bleeding. So I know you can use corn starch instead but I don't know if you can leave either out completely.
i use only meringue powder, conf sugar and water.
It seems to turn out exactly the same way for me without the cream of tartar. I'm not sure why people put it in.
Thanks everyone. I have never made royal icing so I wasn't sure how important the cream of tartar is to the recipe.
It will make a radical difference if you start to do string work lemon juice or cream of tartar help to make it stronger. So I believe
Ok, I found this on foodreference.com
CREAM OF TARTAR
Tartaric acid is a brownish-red acid powder (potassium bitartrate) that is precipitated onto the walls of casks used to age wine. When refined into a white acid powder, cream of tartar, it is used in baking.
Cream of tartar is an acid powder. Combined with baking SODA it makes baking POWDER.
Cream of tartar is also used to give a creamier texture to sugary things like candy and frosting and to stabilize and increase the volume of beaten egg whites.
Cream of tartar can be used to clean brass and copper cookware.
its a brass and copper cleaner??! whoa... good to know!
Thank you for posting the additional information.
So it makes things more stable? What does that mean? That roses will stand up better?
I'm sorry if this is irrelevent, but I use it in the laundry for whites when I run out of bleach... makes them whiter (old wives tale from ex-mil).