Royal Icing Question

Baking By alyson_a Updated 19 Oct 2009 , 8:17pm by prterrell

alyson_a Cake Central Cake Decorator Profile
alyson_a Posted 18 Oct 2009 , 1:17am
post #1 of 3

I notice that a lot of people use the Antonia74 recipe on this site. What is the difference between that one and the Wilton recipe? Does the cream of tartar in Antonia74 make a difference? If so, what is it?

2 replies
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nonnyscakes Posted 19 Oct 2009 , 6:59pm
post #2 of 3

I believe that the only differences are that Antonia74's RI has a bit more meringue powder in it than the Wilton recipe and it has Cream of Tartar.

Here is some information regarding Cream of Tartar:

"Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites."

http://www.ochef.com/933.htm

prterrell Cake Central Cake Decorator Profile
prterrell Posted 19 Oct 2009 , 8:17pm
post #3 of 3

The meringue powders already contain cream of tartar, so I'm not sure why Antionia74's calls for more. I've only ever made RI following the directions on the can of merinuge powder (I use CK's not Wilton's) and it's always worked great for me.

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