Hi all. I'm making royal icing this morning (antonia74's) to decorate some cookies for hubby to take to work. I apparently forget to beat the cream of tarter into the meringue powder/water before adding the powdered sugar. I went ahead and put it in when I realized...but is it too late? Do I need to remake? Thanks so much!
I don't think so. I have made royal icing many times using meringue powder, water, powder sugar,and vanilla. Almost each time was for icing sugar cookies. Wilton's recipe doesn't even call for cream of tarter. I think they will be fine.
agree with cricket0616, it should be fine
Thanks guys! Ya'll were quick!!! I was hoping I didn't need to get to the store to get more powdered sugar! Thanks again!
Hi! I guess I'm a bit late, but for what it's worth, I don't think the lack of cream of tartar will matter. I usually do mine without, unless I'm making gingerbread houses. It helps make the icing "stronger"/"thicker" ... more like glue, which is great for gingerbread structures! (If you add a lot... it wouldn't make your icing glue-like if there's just a little).