In place of cream of tartar to stabilize egg whites?
https://sallysbakingaddiction.com/sky-high-chocolate-mousse-pie/#tasty-recipes-69503
Using this recipe, calls for cream of tartar. I don't have that, I've only got tartaric acid. Would that work? Or anything else in substitute?
Thanks
Best Answer
Your acid will work in place of potassium bitartrate, AKA cream of tartar. Lemon juice, vinegar, or even baking powder will also work. Six good substitutes: https://www.healthline.com/nutrition/cream-of-tartar-substitutes Most common baking powders are a mix of sodium bicarbonate and cream of tartar. As per link, add 1.5 tsp baking powder in place of 1 tsp cream of tartar.
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What can I use to substitute cream of tartar?
A good replacement for cream of tartar in baking is 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.Does vinegar stabilize egg whites?
A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work.Can I use baking soda instead of cream of tartar?
Replacing the cream of tartar and baking soda with baking powder will not provide the exact amount of cream of tartar; however, it will be a good balance that will still help your baked goods rise. Use 1 \xbd teaspoons of baking powder to replace 1 teaspoon of cream of tartar (and baking soda) in any recipe.Can you substitute cornstarch for cream of tartar?
If you are making Snickerdoodles and realize you don't have any cream of tartar, that's okay! Use lemon juice, vinegar, or baking powder for an easy substitution. Can I use corn starch or baking powder instead of cream of tartar? Cornstarch is totally out of the question.What Is Cream Of Tartar？how Do You Use Cream Of Tartar In Baking? (5 Demos For Omni Understanding)
More answers regarding in place of cream of tartar to stabilize egg whites?
Answer 2
Tartaric acid is the scientific name for cream of tartar. (Edit: not true - that's potassium bitartrate - but should work fine regardless.)
Answer 3
Take some raw fish and toss it in a blender with half-and-half. Voilà! Cream of tartare.
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