Royal Icing For Cookies Tartar Or No Tartar?
Decorating By amaniemom Updated 30 Jun 2005 , 9:17am by SarahJane
Ok I am looking at different recipes for royal icing for cookies and some have tartar in it. What does tartar do in the recipe?
Can someone please help me with a good recipe for royal icing on cookies PLEASE 
I have cookies baked on a stick and ready to decorate but I am not sure which recipe to use. BTW is there a differenc between royal icing for cakes and that for cookies?
I am a confussed child. 
i use wiltons recipe for royal icing and no i dont think theres a diff between royal cake and cookie .. i also never use tartar
I have always just used the regular royal icing recipe for my cookies but recently I have switched to adding cream of tartar from now on . It is supposed to act as a stablizer for the egg whites. I find that I like the consistency better (more fluffy) and it has helped keep the icing shiny on the cookies
This is the recipe from antonia that I use
6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened...about 30 seconds.
Add the cream of tartar and mix for 30 seconds more.
Pour in all the icing sugar at once and place the bowl on the mixer.
Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
Cover the bowl with a dampened tea-towel to prevent crusting and drying.
Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.
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