No Cream Of Tartar! Cake For Tomorrow. Help!
Decorating By Susecita Updated 20 Apr 2006 , 2:41am by Doug
3
replies
Whatcha makin 
Quote:
Quote:
If you are beating eggs whites and don't have cream of tartar, you can substitute white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white). It is a little more problematic to find a substitute for cream of tartar in baking projects. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes. But that amount of liquid may cause other problems in the recipe, and bakers have found that cakes made with vinegar or lemon juice have a coarser grain and are more prone to shrinking than those made with cream of tartar.
If you are beating eggs whites and don't have cream of tartar, you can substitute white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white). It is a little more problematic to find a substitute for cream of tartar in baking projects. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes. But that amount of liquid may cause other problems in the recipe, and bakers have found that cakes made with vinegar or lemon juice have a coarser grain and are more prone to shrinking than those made with cream of tartar.
KittisKakes
Posted 20 Apr 2006 , 2:34am
post #3 of 4
Haven't tried this before, but I was told 2 tsp of lemon juice or vinegar = 1 tsp of cream of tartar. HTH
Quote by @%username% on %date%
%body%