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Royal icing without cream of tartar?

post #1 of 12
Thread Starter 
I was going to make Antonia's royal icing and just realized that I am out of cream of tartar. Do you think the icing would work without it?
post #2 of 12
I'm not sure, but there are many other recipes that do not require cream of tartar for royal icing.
Why is it that the first time you do research, it is re-search, rather than just search?
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Why is it that the first time you do research, it is re-search, rather than just search?
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post #3 of 12
I mistakenly used cornstarch instead of cream of tartar one time when I made it and it worked out better. Kept the colors from bleeding. So I know you can use corn starch instead but I don't know if you can leave either out completely.
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Proud to announce I won 2nd place in the Professional Wedding Cake Division at the National Capital Area Cake Show!

www.cakesbyz.com
Facebook - https://www.facebook.com/pages/Cakes-by-Z/160361536771?ref=ts
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post #4 of 12
i use only meringue powder, conf sugar and water.
If you don't have everything you want, be grateful for the things you don't have that you don't want!
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If you don't have everything you want, be grateful for the things you don't have that you don't want!
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post #5 of 12
It seems to turn out exactly the same way for me without the cream of tartar. I'm not sure why people put it in.
post #6 of 12
Thread Starter 
Thanks everyone. I have never made royal icing so I wasn't sure how important the cream of tartar is to the recipe.
post #7 of 12
It will make a radical difference if you start to do string work lemon juice or cream of tartar help to make it stronger. So I believe
post #8 of 12
Ok, I found this on foodreference.com

HTH


CREAM OF TARTAR
Tartaric acid is a brownish-red acid powder (potassium bitartrate) that is precipitated onto the walls of casks used to age wine. When refined into a white acid powder, cream of tartar, it is used in baking.

Cream of tartar is an acid powder. Combined with baking SODA it makes baking POWDER.

Cream of tartar is also used to give a creamier texture to sugary things like candy and frosting and to stabilize and increase the volume of beaten egg whites.

Cream of tartar can be used to clean brass and copper cookware.
post #9 of 12
its a brass and copper cleaner??! whoa... good to know!
If you don't have everything you want, be grateful for the things you don't have that you don't want!
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If you don't have everything you want, be grateful for the things you don't have that you don't want!
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post #10 of 12
Thread Starter 
Thank you for posting the additional information. icon_smile.gif
post #11 of 12
So it makes things more stable? What does that mean? That roses will stand up better? icon_confused.gif
Why is it that the first time you do research, it is re-search, rather than just search?
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Why is it that the first time you do research, it is re-search, rather than just search?
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post #12 of 12
I'm sorry if this is irrelevent, but I use it in the laundry for whites when I run out of bleach... makes them whiter (old wives tale from ex-mil). icon_lol.gif

Sorry again...
In order to see the rainbow, you must first endure the rain...
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In order to see the rainbow, you must first endure the rain...
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