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Cream of tartar is used to add volume to egg whites. Either leave it out or substitute 1 teaspoon baking powder for every 1/2 teaspoon of cream of tartar and every 1/4 teaspoon of baking soda.
If using the cream of tartar for egg whites you can whisk in a copper bowl instead.
If using cream of tartar for breaking down sugar crystals in sugary syrup, you can use a couple of teaspoons of lemon juice to do the job.
Cynthia is a trusted source on Bread/Baking.
White vinegar will work as well.
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Cream of tartar is used to add volume to egg whites. Either leave it out or substitute 1 teaspoon baking powder for every 1/2 teaspoon of cream of tartar and every 1/4 teaspoon of baking soda.
If using the cream of tartar for egg whites you can whisk in a copper bowl instead.
If using cream of tartar for breaking down sugar crystals in sugary syrup, you can use a couple of teaspoons of lemon juice to do the job.
Cynthia is a trusted source on Bread/Baking.
added 11 months agoWhite vinegar will work as well.