Cream Of Tarter???

Decorating By lu9129 Updated 18 Jun 2007 , 3:31pm by Parable

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lu9129 Posted 18 Jun 2007 , 4:47am
post #1 of 9

Is this the same as merinque powder???

Lu

8 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 18 Jun 2007 , 5:05am
post #2 of 9

Cream of tartar is an ingredient in meringue powder. Cream of tartar is a separate ingredient.

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JenniferL Posted 18 Jun 2007 , 5:05am
post #3 of 9

No. Cream of tarter is in the spice section of the grocery store. It's often added to meringue when you make it from egg whites. Meringue powder actually tastes like it has cream of tarter in it, but I'm not sure.

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lsawyer Posted 18 Jun 2007 , 5:08am
post #4 of 9

Cream of tartar is often used in egg whites to prevent them from getting dried out while beating; use 1/8 t. per egg white. MP is used to make RI, or added to BC as a stabilizer.

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Schmoop Posted 18 Jun 2007 , 5:08am
post #5 of 9

I have always been curious and have never thought to ask...Does anyone know why you add it to egg whites? What is it supposed to do???

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MichelleM77 Posted 18 Jun 2007 , 5:11am
post #6 of 9

I've read that it stabilizes the icing...... I didn't have any and made RI anyway, and it took a very long time to dry. Not sure if that is what that person was referring to when they said it 'stabilizes' the icing or not.

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KoryAK Posted 18 Jun 2007 , 8:44am
post #7 of 9

COT is an acid and you can add it to egg whites to help them denature more thoroughly and therefore whip lighter. It also makes royal dry faster and harder, as does tylose.

lu9129 Cake Central Cake Decorator Profile
lu9129 Posted 18 Jun 2007 , 3:26pm
post #8 of 9

I'm out of meringue powder. Is there a substitue that I can use in my icing. To help because of the cricoe issue and the humidity?

lU

Parable Cake Central Cake Decorator Profile
Parable Posted 18 Jun 2007 , 3:31pm
post #9 of 9
Quote:
Originally Posted by lu9129

I'm out of . Is there a substitue that I can use in my icing. To help because of the cricoe issue and the humidity?

lU




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