AI hope this isn't a silly question but, Does cream of tartar bring out the flavor of butter in IMBC? I'm asking because I use it to stabilize my meringue but I'm also trying to make it taste less buttery. Cream of tartar is salty so I thought it might make the butter flavor pop like in salted butter? Am I over thinking this or is it plausible? Lol

omg you made me taste cream of tartar -- it tastes like poo -- ugh --

i think the best way to tamp down the butter flavor is to ramp up the vanilla

and to anyone else considering tasting it -- DON'T DO IT -- iced tea doesn't wash out the flavor either -- maybe i tasted too much -- ok for sure i did -- blech --

ALmao!! I'm sorry!! I just had a tiny bit and went away immediately. I'll try the vanilla. Thanks :)

P.s forget ice bucket challenge. I bring you, cream of tartar challenge!! Bwahaha :3

hahahaha! 

AEeewww! That would have ruined iced tea for me

AI haven't eaten much aluminum to truly compare but I'll take your word for it :)

I love it in my snickerdoodles though and it's essential in my peanut butter fudge just can't do it straight up :D

AIt's very bitter, yep! It's a by product of wine making, not sure of what part of the process, but yeah...biiiiiiiter!

AIt's a pretty nasty flavour. It's actually the potassium salt of tartaric acid, the compound is potassium bitartrate. Sounds delicious doesn't it??

The reason it stabilises your meringue is that salt will "toughen" the proteins in the egg white, and strengthen your resulting meringue. You could add just a pinch of salt if you don't have cream of tartar.

And yes, I find lots of vanilla helps soften the buttery taste of SMBC. You can always cut down the amount of butter you use, but that will increase the sweetness of your SMBC.