i usually use antonia74 royal icing, which i LOVE.
but im making pumpking spice sugar cookies and want to use a eggnog icing.
my question is: what makes the icing harden- cream of tarter or merigne powder?
i want my icing to be firm but not stiff so i can stack them.
im going to a cookie swap tomorrow and each dozen needs to be indiv wrapped.
or......can i make antonia74 icing and just add egg nog to it? prob not.
any help will be greatly appreciated.
My meringue powder (Wilton) has cream of tartar in it. I think of it as more of an instant RI powder.
I think I remember hearing that egg white OR cream of tartar adds strength and the other adds shine. I just don't know which is which.