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  • Cream of Tartar

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    Ingredients

    • • to stabilize egg whites (when whipping them for meringue)
    • • to act as a leavening agent in cookies and other baked goods (when used in conjunction with baking soda)
    • • to make frosting and icing creamy (it prevents the sugar from crystallizing)
    • Cream of Tartar Substitutes
    • If you don't have any cream of tartar in your pantry, you can use one of these substitutes in its place:
    • For beating egg whites - use an equal amount of white vinegar or lemon juice, or omit the cream of tartar entirely

    Directions

    Presenting her majesty, the Queen Cream of Tartar, all dressed in royal garments and ready for baking.

    As I am not an expert in the science of spices I decided to go to a reliable source to see if I could then explain to my readers about the product, perhaps better than I wood. Interesting enough, there is a whole lot of information out there in the Internet about the product in question.

    "Cream of tartar is the powdered form of tartaric acid, a substance that forms at the bottom of barrels when making wine. It is added to recipes for three reasons:

    As a leavening agent - replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar

    For frosting - leave the cream of tartar out. No substitution is necessary."

    Article found at http://frugalliving.about.com/od/makeyourowningredients/qt/Cream-Of-Tartar-Substitute.htm 1/10/2015.

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