What About Cream Of Tartar?

Baking By DeeDeesCakeNStuff Updated 28 Oct 2011 , 9:14pm by auzzi

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DeeDeesCakeNStuff Posted 28 Oct 2011 , 2:42pm
post #1 of 2

On a website a lady said she uses this at times for her buttercream flowers she makes so the buttercream will harden more. Has anyone heard of this or tried this?

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auzzi Posted 28 Oct 2011 , 9:14pm
post #2 of 2

Cream of tartar
1. is used in beaten egg products like meringues to strengthen and stabilize the proteins in egg white for structure.
2. retards re-crystallization in sugar products eg icings and confectionery.
3. inhibits the formation of crystals in the liquids brewed soft drinks.

What sort of buttercream is she using ?

It would have no effect on basic buttercream [fat and sugar]. It may strengthen the egg white, whilst beating, when you are making the Italian or Swiss meringue part of IMBC or SMBC.

I could not see it having any effect on crusting: it specifically functions against that ...

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