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
Substitute | Description | Serving Size |
---|---|---|
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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