Any Advantage/disadvantage To Using Cream Of Tartar In Smbc?

Baking By GeorgiaC Updated 9 Dec 2010 , 1:04pm by GeorgiaC

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GeorgiaC Posted 8 Dec 2010 , 4:54pm
post #1 of 3

Some recipes have CofT - some don't. What's the difference?

2 replies
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AngelFood4 Posted 8 Dec 2010 , 8:20pm
post #2 of 3

CofT gives the egg whites volume and stability. I don't know the exact science but it's one of those rules that I automatically follow adding it my egg whites when making both chiffon type of cakes and IMBC.

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GeorgiaC Posted 9 Dec 2010 , 1:04pm
post #3 of 3

Where I live it is hot and humid 80% of the time. I had wondered if the cream of tartar helped the meringue buttercream to stay fluffy when piped.

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