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What exactly is the role of cream of tartar and are there substitutes?

asked by ladycakes over 6 years ago

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2 answers 4628 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 6 years ago

Cream of tartar helps to stabilize and give more volume to beaten egg whites, to produce a creamier texture in candy and frostings, and it is also used as a leavening agent in baking powder. There isn't a great substitute for it, but sometimes you can get away without it -- what kind of recipe do you need it for?

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516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 6 years ago

A bit of cream of tartar keeps eggs stiff when beaten. Personally I don't use it - I use a copper bowl to beat the eggs with a hand wisk - believe it or not, it is faster than a electric beater! ( the copper works the egg white same as tartar)

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