Cream Of Tarter

Baking By cakejayhawk Updated 16 Apr 2010 , 12:06am by prterrell

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cakejayhawk Posted 15 Apr 2010 , 3:50pm
post #1 of 3

What does cream of tarter do in the RI recipe? In Antonia 74 recipe do I still need to add it in if the meringue powder has cream of tarter in it? Thanks for your help. icon_rolleyes.gif

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bonniebakes Posted 15 Apr 2010 , 11:40pm
post #2 of 3

I believe cream of tartar helps to "stabilize" the icing.

Some meringue powder has it already in it (I think I remember Antonia74 saying hers does not), but I use a meringue power with cream of tartar and I add it anyway because I don't know how much cream of tartar is in the meringue powder....

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prterrell Posted 16 Apr 2010 , 12:06am
post #3 of 3

Cream of tartar helps the egg whites to hold air. Most meringue powderes include it as an ingredient, along with the powdered egg whites. Only 1/8th tsp per egg white (from a large egg) is needed. Additional cream of tartar should not be needed with the meringue powder.

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