Royal icing, with its pristine white sheen and ability to transform humble cookies into edible works of art, is a staple in the decorating world. But what happens when you’re all set to create a masterpiece and realize you’re out of cream of tartar? Can you still achieve that perfect, stable, and smooth royal icing without this seemingly essential ingredient? The answer, thankfully, is a resounding yes! Let’s delve into the world of royal icing and explore how to create it without cream of tartar, ensuring your decorating dreams aren’t dashed.
Understanding the Role of Cream of Tartar in Royal Icing
Cream of tartar, also known as potassium bitartrate, is a byproduct of winemaking. In royal icing, it plays several crucial roles. Primarily, it acts as a stabilizer, preventing sugar crystals from forming and creating a smooth, glossy finish. It also helps to create a whiter icing and contributes to the icing’s elasticity, making it easier to work with and less prone to cracking. Finally, cream of tartar can help to extend the shelf life of your royal icing.
Without cream of tartar, royal icing can become grainy, less stable, and potentially crack more easily. The texture might be slightly different, and the icing may not dry quite as hard. However, with the right techniques and substitutions, you can easily overcome these challenges.
Alternatives to Cream of Tartar in Royal Icing
The good news is that several readily available ingredients can be used in place of cream of tartar, each offering slightly different results. These alternatives can help achieve the desired consistency and stability for your royal icing.
Lemon Juice: A Natural Stabilizer
Lemon juice is a popular and effective substitute for cream of tartar. The acidity in lemon juice helps to prevent sugar crystallization, similar to cream of tartar. It also brightens the flavor of the icing, adding a subtle tang that complements the sweetness.
How to use lemon juice: Replace the cream of tartar with an equal amount of freshly squeezed lemon juice. For example, if your recipe calls for 1/4 teaspoon of cream of tartar, use 1/4 teaspoon of lemon juice. Be sure to strain the lemon juice to remove any pulp, ensuring a smooth icing.
Keep in mind that lemon juice can slightly thin the icing, so you may need to adjust the amount of liquid (water or meringue powder mixture) accordingly. Start with less liquid than the recipe calls for and add more gradually until you achieve the desired consistency.
White Vinegar: A Neutral-Tasting Option
White vinegar is another acidic substitute that can work well in royal icing. It is virtually flavorless when used in small quantities, making it a good option if you don’t want to alter the taste of your icing significantly.
How to use white vinegar: Use white vinegar in the same proportion as cream of tartar – a 1:1 substitution. Like lemon juice, vinegar can slightly thin the icing. Therefore, carefully monitor the consistency and adjust the liquid content of your recipe.
Corn Syrup: For a Glossy Finish
Corn syrup, particularly light corn syrup, doesn’t have the stabilizing power of cream of tartar or lemon juice, but it contributes to a smooth, glossy finish and helps to prevent the icing from becoming too brittle. It is best used in conjunction with another stabilizer, such as lemon juice or vinegar.
How to use corn syrup: Add a small amount of light corn syrup, about 1 teaspoon per batch of royal icing. This will give the icing a lovely sheen and improve its texture. Be careful not to add too much, as it can make the icing too soft and difficult to work with.
Egg White Powder/Meringue Powder: The Foundation of Stable Icing
While not a direct substitute for cream of tartar, a high-quality egg white powder or meringue powder is essential for creating stable royal icing. These powders provide the protein structure necessary for the icing to hold its shape and dry properly.
Ensure that you are using a good quality meringue powder. Some brands are superior and will yield a more stable icing. Using a sufficient quantity of meringue powder is crucial when omitting cream of tartar.
Royal Icing Recipe Without Cream of Tartar
This recipe utilizes lemon juice as a stabilizing agent and includes tips for achieving the perfect consistency.
Ingredients:
- 4 cups (approximately 1 pound) powdered sugar
- 3 tablespoons meringue powder
- 6 tablespoons warm water
- 1/4 teaspoon lemon juice
- Optional: 1 teaspoon light corn syrup for added gloss
Instructions:
- In a stand mixer fitted with the paddle attachment, combine the powdered sugar and meringue powder. Mix on low speed to combine.
- Add the warm water and lemon juice. Mix on low speed until the ingredients are just combined.
- Increase the speed to medium and beat for 5-7 minutes, or until the icing is stiff and forms peaks.
- If the icing is too thick, add water, one teaspoon at a time, until you reach the desired consistency. If the icing is too thin, add powdered sugar, one tablespoon at a time, until it thickens.
- If using corn syrup, add it towards the end of the mixing process.
- Divide the icing into separate bowls and tint with gel food coloring, if desired.
- Transfer the icing to piping bags fitted with your desired tips.
Achieving the Right Consistency: The Key to Success
The consistency of your royal icing is crucial for achieving the desired results. Royal icing is typically used in three main consistencies:
- Piping consistency: This is a thicker consistency used for outlining cookies and creating detailed designs. When you lift the paddle attachment from the icing, it should form a stiff peak that holds its shape.
- Flooding consistency: This is a thinner consistency used for filling in outlined areas. When you lift the paddle attachment, the icing should slowly drizzle back into the bowl and disappear within 10-15 seconds. This is often referred to as the “10-second rule.”
- Detailing consistency: This consistency falls in between piping and flooding. It is ideal for adding fine details on top of flood icing once it has dried.
To achieve the correct consistency, add water or powdered sugar in small increments, mixing well after each addition. It’s always easier to thin out icing than to thicken it, so err on the side of caution.
Testing the Consistency
A simple way to test the flooding consistency is to take a spoonful of icing and drop it back into the bowl. Count how many seconds it takes for the icing to disappear back into itself. Adjust the consistency as needed until you reach the desired number of seconds.
Troubleshooting Common Issues
Even with the best recipes and techniques, you may encounter some challenges when making royal icing without cream of tartar. Here are some common issues and how to address them:
- Icing is too thin: Add powdered sugar, one tablespoon at a time, until the icing thickens.
- Icing is too thick: Add water, one teaspoon at a time, until the icing thins.
- Icing is grainy: This can happen if the powdered sugar is not fine enough or if the icing is not mixed thoroughly. Try sifting the powdered sugar before using it and ensure that you mix the icing for the recommended amount of time.
- Icing is cracking: This can be caused by several factors, including using too much meringue powder, over-baking the cookies, or drying the icing too quickly. Try reducing the amount of meringue powder slightly, ensuring that your cookies are not over-baked, and drying the icing in a humid environment. Adding a small amount of glycerin to the icing can also help to prevent cracking.
- Icing is not drying properly: Make sure you are using enough meringue powder and that the icing is not too thin. Drying the icing in front of a fan can help speed up the process.
Tips for Success
- Use high-quality ingredients: This includes good quality powdered sugar and meringue powder.
- Sift the powdered sugar: This will help to remove any lumps and ensure a smooth icing.
- Measure accurately: Precise measurements are essential for consistent results.
- Mix thoroughly: Mix the icing for the recommended amount of time to ensure that all the ingredients are properly combined.
- Adjust the consistency as needed: Don’t be afraid to adjust the consistency of the icing by adding water or powdered sugar in small increments.
- Store the icing properly: Store leftover icing in an airtight container at room temperature. It can be stored for several days.
- Practice makes perfect: The more you practice, the better you will become at making royal icing.
Coloring Royal Icing
Gel food coloring is the best choice for coloring royal icing. Liquid food coloring can alter the consistency of the icing and make it too thin. Add the gel food coloring in small increments, mixing well after each addition, until you reach the desired color.
Drying and Storing Decorated Cookies
Allow the decorated cookies to dry completely before storing them. This can take anywhere from several hours to overnight, depending on the thickness of the icing and the humidity. Once the cookies are dry, store them in an airtight container at room temperature. They can be stored for several weeks.
Conclusion
While cream of tartar is often considered a staple in royal icing recipes, it is by no means essential. With the right techniques and substitutions, you can easily create beautiful and stable royal icing without it. By using lemon juice, white vinegar, or corn syrup in conjunction with a good quality meringue powder, you can achieve the perfect consistency and create stunning decorated cookies that are sure to impress. So, don’t let the absence of cream of tartar deter you from creating your edible masterpieces! Experiment with different alternatives and find what works best for you. Happy decorating!
What is the purpose of cream of tartar in royal icing?
Cream of tartar acts as a stabilizer in royal icing. It helps to create a finer, more consistent texture by preventing large sugar crystals from forming. This results in a smoother icing that is less prone to clumping and easier to work with for intricate designs.
Furthermore, cream of tartar contributes to the icing’s overall stiffness and elasticity. It provides a bit of “give” which prevents the icing from becoming overly brittle and cracking when it dries. This is particularly important for complex decorations that require structural integrity.
What are the best substitutes for cream of tartar in royal icing?
Lemon juice and white vinegar are the most commonly recommended substitutes for cream of tartar in royal icing. Both are acidic, just like cream of tartar, and can help to achieve a similar stabilizing effect. You’ll typically use about twice the amount of lemon juice or white vinegar as you would cream of tartar.
Another option is to use cornstarch. While it won’t provide the same acidity, it can help to create a smoother texture and prevent the icing from becoming too thin. You would use a similar amount of cornstarch as you would cream of tartar.
How will using a substitute affect the taste of my royal icing?
Using lemon juice or white vinegar as a substitute can impart a slight tang to the royal icing. The amount is usually minimal, especially if you’re using a recipe that calls for a small amount of cream of tartar to begin with. Adding flavoring extracts like vanilla or almond can help to mask any subtle sourness.
Cornstarch will have virtually no impact on the taste of your royal icing. It’s a flavorless ingredient that mainly affects the texture. However, be mindful not to add too much, as it can make the icing slightly grainy if overused.
What is the ideal consistency of royal icing when using a substitute?
The ideal consistency of royal icing, whether using cream of tartar or a substitute, depends on its intended use. For outlining cookies, you’ll want a thicker consistency that holds its shape well. For flooding (filling in the outlines), you’ll need a thinner consistency that spreads smoothly.
When using a substitute like lemon juice or vinegar, pay close attention to the icing’s consistency as you mix. Add the liquid gradually and test the icing frequently until it reaches your desired thickness. Remember, it’s always easier to thin out icing that’s too thick than to thicken icing that’s too thin.
Can I omit cream of tartar altogether from royal icing?
Yes, you can technically omit cream of tartar from royal icing, but it might impact the final product. The icing might not be as smooth, and it may be more prone to cracking. It will also dry harder and be less forgiving.
If you choose to omit cream of tartar, be extra careful with your egg whites. Ensure they are completely free of any yolk, as yolk fat can prevent the whites from whipping properly. Also, consider using a higher ratio of powdered sugar to liquid to compensate for the lack of stabilizer.
How should I store royal icing made without cream of tartar?
Royal icing, whether made with or without cream of tartar, should be stored in an airtight container at room temperature. This prevents the icing from drying out and forming a crust. Make sure the container is tightly sealed to maintain the icing’s consistency and prevent it from absorbing odors.
If you’re using a piping bag, cover the tip with a damp paper towel and then seal the opening with a clip or rubber band. This will help to keep the icing moist and prevent it from clogging the tip. You can also store the piping bag inside an airtight container for extra protection.
What are some potential problems when making royal icing without cream of tartar and how can I fix them?
One potential problem is that the icing might be too thin and runny if you use too much of a liquid substitute. To fix this, gradually add more powdered sugar, one tablespoon at a time, until you reach the desired consistency. Be sure to mix well after each addition.
Another issue could be that the icing is too brittle and cracks easily. This is more likely to happen if you completely omit cream of tartar. To remedy this, add a very small amount of liquid, such as water or lemon juice, to the icing to increase its elasticity. Mix gently until the icing becomes more pliable.