It is also known as potassium bitartrate. This ingredient is a byproduct of winemaking as traces of its sediments were found in a winemaking jar. This was discovered in Iran, in the ruin of an ancient village. However, the modern process for making cream of tartar was developed by a Swedish chemist called C. W Scheele back in 1769.
Meringue for stabilizing whipped cream. As an anti-caking agent, thickener prevents sugar syrups from crystallizing, reduces discoloration of boiled vegetables. It is also a component of baking powder. The cream of tartar is an acid, that is, tartaric acid. It is used most commonly as a leavener because when it is combined with baking soda, it produces carbon dioxide gas. Chemically, it is potassium hydrogen tartrate, a partially neutralized tartaric acid.
Cream of tartar is a powder with a percentage hydrogen of 5, which makes it acidic. In this ingredient include;1% calcium, 1% phosphorus, 10% copper, 21% iron, and 3% zinc as additional serving recommended. It is used as a leavening factor to give cakes, muffins, and cookies a rise.
Cream of tartar has a somewhat metallic taste that is most prevalent in snickerdoodle cookies. If added to a recipe too much, the tartaric acid present can result in a bitter flavor, and this can make your food unpalatable. Putting some sugar is a reasonably tested way to combat the bitterness.
Meringue Nutrition Facts:
Use in Different Types of Recipes
Several recipes find their footing with cream of tartar because it has a wide range of usage in different recipes. These include;
- Stabilizing egg white in Meringue
- Prevents sugar crystals when making candy
- Adds tang to snickerdoodles
- Makes whipped cream fluffier
- Used to make homemade playdough
- Helps retain color in steamed veggies
- Used to make Souffles
And in many other amazing recipes.
Cream of Tartar Substitutes for Meringue
The use of cream of tartar is somewhat indispensable. However, other ingredients can serve in its stead and give even better results. They include;
Just like the cream of tartar, white vinegar is also acidic. It can take the stead of cream of tartar conveniently. This substitute is perfect for when you are stabilizing egg whites for recipes like souffles and meringues. The quantity to use is the same as when using the cream of tartar. Although, for cake recipes, this alternative may change the taste and texture.
Baking powder is made up of sodium bicarbonate and tartaric acid. Your best substitute is a baking powder for recipes that require you to use both baking soda and cream of tartar. You can add 1.5 teaspoons of baking powder in place of 1 teaspoon of cream of tartar. This substitute does not modify the taste of the final product.
Buttermilk is a liquid byproduct after churning butter from cream. It is acidic; therefore, it can be a substitute for cream of tartar in some recipes. It will work well if some liquid is removed from the formula to include buttermilk. So, for each 1 gram of cream of tartar, a quantity of 120ml juice is removed from the recipe and replaced with 120ml buttermilk.
Lemon juice provides the same acidity as the cream of tartar. For making syrups or frostings, lemon juice can come in handy to help prevent crystallization. It is required in the same amount as the cream of tartar in your recipe.
To use this substitute in your recipe, thin out the yogurt with a bit of milk. This is to match the consistency of buttermilk, and then it can be subsequently used to substitute cream of tartar in the same way.
Cream of tartar substitute for Meringue Pie
Meringue pies are a crunchy dessert all day. Cream of tartar can be substituted in this recipe with baking powder or lemon juice. The quantity to be added for either of the substitutes should be equal to the amount of cream of tartar.
Cream of tartar substitute for Aquafaba Meringue
Aquafaba meringue is a great and exciting vegan food. Cream of tartar helps to whip the egg white in this recipe. A perfect alternative for this is white vinegar. Caution should be taken not to add too much of it to tamper with the recipe’s taste.
Cream of tartar substitute for Vegan Meringue
Vegan Meringue will leave you wanting for more. A substitute for cream of tartar here can either be buttermilk or baking powder. Because baking powder contains sodium bicarbonate and tartaric acid, it will be a perfect alternative.
Cream of tartar Substitute for Souffles Meringue
The best option for this recipe in place of the ingredient under review will be white vinegar. This helps in stabilizing egg whites, which is crucial in the preparation of souffles and meringues. The quantity to use is the same as in cream of tartar.
Cream of tartar Substitute for Meringue Cookies
Meringue cookies are light and fluffy. In place of cream of tartar here, baking powder or yogurt can be used. You only need to thin out the yogurt with a bit of milk and remove an equal amount of liquid from the recipe.
Frequently Asked Questions [FAQs]
Why do you add cream of tartar to Meringue?
Cream of tartar and other substitutes for it serve as leavener and stabilizer in the meringue recipe. They hold down the consistency of the egg white when beaten.
What is the trick to making Meringue?
When making meringues, always cook egg whites to avoid salmonella poisoning, and use fresh eggs.
Is cream of tartar necessary in souffles?
Not really. If you do not use cream of tartar or its substitute in your souffle, it will not ruin your recipe as long as you beat the egg white properly.
This is it on the cream of tartar substitute for Meringue. I do hope this helps you choose better alternatives for your meringue recipes.