Cream of Tartar is a white powder that is a byproduct of winemaking. It’s used as a stabilizing agent in baking, particularly in meringues, and acts as a leavening agent in baking powder. Common recipes using Cream of Tartar include Angel Food Cake, meringue toppings, and fluffy frostings.
How To Substitute Cream of Tartar In Most Cooking Recipes
|Buttermilk||Tangy, acidic dairy product that can replace Cream of Tartar||1 tsp per 1 tsp Cream of Tartar|
|Yogurt||Acidic dairy product with similar properties to buttermilk||1 tsp per 1 tsp Cream of Tartar|
|Lemon Juice||Sour, acidic juice that can act as a substitute for Cream of Tartar||1 tsp per 1/2 tsp Cream of Tartar|
|White Vinegar||Clear, acidic vinegar that can replace Cream of Tartar||1 tsp per 1/2 tsp Cream of Tartar|
|Baking Powder||Leavening agent that can also act as a substitute for Cream of Tartar||1 tsp per 1/2 tsp Cream of Tartar|
Can I leave cream of tartar out of a recipe?
Yes, you can leave Cream of Tartar out of a recipe, but it may affect the final result as it helps stabilize and add volume to whipped egg whites and acts as a leavening agent in baking.
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