s_raines Posted 8 Sep 2005 , 8:30pm
post #1 of

Does anyone know why you put cream of tarter in some royal icings and none in others?? And what does the cream of tarter do? Just wondering. I have only used the wilton recipe.

2 replies
debsuewoo Posted 8 Sep 2005 , 8:35pm
post #2 of

Stiffening agent.

SugarCreations Posted 18 Sep 2005 , 10:18pm
post #3 of

Also makes it somewhat resistant to moisture, not a lot but some.

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