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Re: Cream of Tartar

From: LInda
Date: 12 Oct 2002
Time: 18:37:09
Remote Name: 199.35.224.3

Comments

I found this info on Sarah's website: When cream of tartar is used in whipping egg whites, it acts as a stabilizer. There is no exact substitute, but you can add a pinch of salt for each 1 to 2 egg whites instead, but it has a lesser stabilizing effect. In general, 1/8 teaspoon cream of tartar = 1/4 teaspoon freshly squeezed lemon juice or distilled white wine vinegar. However, I never use vinegar because I don't like the subtle aftertaste it leaves in the baked good.. Normally, when cream of tartar is used in a recipe, it is used together with baking soda. The two of them combined work like double-acting baking powder. When substituting for cream of tartar, you must also substitute for the baking soda at the same time. A teaspoon of baking powder will substitute for 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.

Last changed: June 03, 2007