HI
Does anyone know if there is a royal icing recipe that does not need cream of tartar? another question, does everyone use just regular vanilla (the brown stuff) or do you use the "clear" vanilla. Can you use anything else besides vanilla like almond extract????
You guys are always such a big help to me! 
The recipe I use is:
3 level TBS meringue powder
1 LB sifted powdered sugar
4 TBS lukewarm water (may have to add another 1-2 to get the right consistency)
This is the recipe we used in the Wilton Course II and it's always worked great for me.
it's kind of the consistency of marshmallow creme when it's thick, maybe a little thinner. I usually have to add more than the 4 TBS of water, but was told by our instructor to start with that because you can always add more. but i think with royal, if you get it too runny, you can always add a bit more powdered sugar and if you get it too stiff, you can add a little more water. i guess you just keep adjusting till you get it the consistency you need.
hope this helps!
Does anyone know if there is a royal icing recipe that does not need cream of tartar? another question, does everyone use just regular vanilla (the brown stuff) or do you use the "clear" vanilla. Can you use anything else besides vanilla like almond extract????
The brown can tint your icing ivory or off white. I have used clear butter or clean vanilla. I usually leave out a teaspoon of water when I add the flavor. Just avoid using any kinds of concentrated oil flavors such as candy flavors.
I've always said the texture was like toothpaste. It isn't going to be fluffy like your buettercream is.
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