Cream Of Tartar

Baking By eromero Updated 30 Aug 2006 , 3:41am by knoxcop1

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eromero Posted 30 Aug 2006 , 1:18am
post #1 of 5

This is a silly question but..
what does cream of tartar do to royal icing? Is royal icing better with it or it doesn't really matter? I know you can make royal ocong without it but which way is better?
Thanks,
Elvira

4 replies
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JoAnnB Posted 30 Aug 2006 , 3:21am
post #2 of 5

I think the cr of tartar helps with the strength and rapid drying for royal. It is just fine without it. Meringue powder includes cream of tartar.

If you have it, I would add it. If not, use what you have.

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eromero Posted 30 Aug 2006 , 3:35am
post #3 of 5

I made royal icing using Antonia's recipe, which calls for cream of tartar and it came out a bit "sticky". Did I do something wrong? Am I suppose to add more water? The taste is great.
Thanks,
Elvira

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lauramw71 Posted 30 Aug 2006 , 3:35am
post #4 of 5

hmmmm i dunno... i've never used it in royal icing!

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knoxcop1 Posted 30 Aug 2006 , 3:41am
post #5 of 5

This has nothing to do with royal icing, because I've never made it or used it! icon_cool.gif

But, I did read that if you didn't have cream of tartar and you needed a substitute, you can use 1/4 teaspoon of WHITE VINEGAR!!!

Cool, huh? icon_rolleyes.gif

Sorry,
--Knox--

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