Royal icing, with its smooth, glossy finish and delightful crispness, is a baker's best friend for decorating cookies, cakes, and more. But achieving that perfect consistency can be tricky. The key ingredient often overlooked? Cream of tartar. This essential component not only helps stabilize the icing, preventing it from becoming too runny or grainy, but also enhances its shine and prevents crystallization. This comprehensive guide will walk you through creating royal icing with cream of tartar, exploring different consistencies and answering common questions.
What is Cream of Tartar and Why Use It in Royal Icing?
Cream of tartar, also known as potassium bitartrate, is a byproduct of winemaking. In baking, it acts as a stabilizer and helps prevent crystallization in sugar-based recipes like royal icing. Adding cream of tartar to your royal icing:
- Enhances Gloss: It contributes to a beautiful, glossy shine that's characteristic of high-quality royal icing.
- Prevents Crystallization: It inhibits the formation of sugar crystals, keeping your icing smooth and consistent.
- Stabilizes Consistency: It helps maintain the desired consistency of your icing, preventing it from becoming too thick or too thin.
- Improves Texture: It contributes to a smoother, less grainy texture.
The Basic Royal Icing with Cream of Tartar Recipe
This recipe provides a medium-consistency royal icing, perfect for outlining and flooding cookies. You can adjust the amount of meringue powder to achieve different consistencies (explained below).
Ingredients:
- 3 large egg whites (room temperature is crucial for proper whipping)
- 4 cups powdered sugar (confectioners' sugar)
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract (optional, but highly recommended)
- Gel food coloring (optional)
Instructions:
- Whip Egg Whites: In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
- Add Cream of Tartar: Gradually add the cream of tartar and continue beating until stiff, glossy peaks form. This is critical for stability.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition until completely incorporated.
- Add Vanilla Extract: Stir in the vanilla extract.
- Adjust Consistency: If needed, add more powdered sugar for a thicker consistency or a tiny bit of warm water (a teaspoon at a time) for a thinner consistency.
- Add Color (Optional): Add gel food coloring, a tiny drop at a time, until you achieve the desired color. Gel food coloring is preferable to liquid food coloring as it won't alter the icing's consistency.
Different Royal Icing Consistencies and Their Uses
The consistency of your royal icing will determine its application. Here's a breakdown:
10-Second Icing (Stiff Consistency):
- Consistency: Holds its shape, doesn't run or spread. It takes roughly 10 seconds for the icing to flatten out on a smooth surface.
- Uses: Outlining cookies, creating details, writing text.
15-Second Icing (Medium Consistency):
- Consistency: Holds its shape well, but gradually flattens out. It takes roughly 15 seconds for the icing to flatten out.
- Uses: Flooding cookies, creating smooth surfaces.
20-Second Icing (Thin Consistency):
- Consistency: Flows easily, ideal for creating smooth surfaces, filling larger areas. It takes roughly 20 seconds for the icing to flatten out.
- Uses: Flooding larger cookies or cakes, creating delicate designs.
How to Achieve Different Consistencies
- Thicker Icing: Add more powdered sugar, one tablespoon at a time, until you reach the desired consistency.
- Thinner Icing: Add a tiny amount of warm water, one teaspoon at a time, until you reach the desired consistency. Be cautious not to add too much water at once.
Troubleshooting Royal Icing
My Royal Icing is Too Thin:
Add more powdered sugar, one tablespoon at a time, while mixing on low speed.
My Royal Icing is Too Thick:
Add a tiny amount of warm water, one teaspoon at a time, while mixing on low speed.
My Royal Icing is Grainy:
This often occurs if the powdered sugar isn't fully incorporated or if the egg whites weren't whipped to stiff peaks before adding the sugar. Try adding a few more drops of warm water. If the problem persists, start over with fresh ingredients.
My Royal Icing is Not Glossy:
Ensure that you've whipped your egg whites properly to stiff peaks and that your powdered sugar is finely ground. Cream of Tartar plays a vital role in achieving gloss.
Storage Tips for Royal Icing
Royal icing can be stored in an airtight container at room temperature for up to a week, or in the refrigerator for up to a month. Ensure it's completely sealed to prevent it from drying out. Before using refrigerated icing, bring it back to room temperature and whisk thoroughly to restore its consistency.
With practice and attention to detail, you'll master the art of making perfect royal icing every time, using the power of cream of tartar to achieve stunning results. Happy baking!
