🔕 🔔
Loading…

My Basket ()

All questions

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

asked by ladycakes almost 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 4101 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 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?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 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)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.