Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids?
Virtually every single egg white recipe will say add some cream of tartar to egg whites to help them whip better because the cream of tartar will lower the pH and make it more stable. But if all it's doing is making it more acidic, why exclusively cream of tartar over the dozens of far more common acids found in the kitchen?
One difference is cream of tartar is the only solid acid so it wouldn't add more water to the egg whites except many books also say that adding a tbsp of water to egg whites increases stability as well. Is there something else in cream of tartar that isn't in other acids?
Best Answer
Ingredient substitution lists say you can use an equal volume of lemon juice or vinegar if you don't have cream of tartar.
Most likely, the assumption has been that a baker will be more likely to have cream of tartar on hand than other acid sources due to the fact that it has multiple uses in the kitchen:
- Leavening
- Stabilization of egg whites
- Prevent crystallization of sugar in things like frostings, syrups, chocolates, etc.
Cream of tartar also has a number of beneficial properties:
- It is odorless and practically tasteless, unlike lemon juice or vinegar.
- It acidifies without adding water, which might be detrimental in some applications.
- Unlike fresh lemons, cream of tartar has a nearly indefinite shelf life.
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Quick Answer about "Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids?"
Cream of tartar allows egg whites to be whipped for longer without collapsing. This produces small, abundant, evenly distributed air bubbles, which create a fine texture in the finished baked good.What is the purpose of adding cream of tartar when whipping egg whites?
When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume. The acidity of cream of tartar helps egg whites achieve their full volume and stabilizes them by helping hold in water and air.What effects do sugar or cream of tartar have on a whipped egg white mixture?
It has been found that cream of tartar works the best, and also serves to whiten the egg white foam. Cream of tartar helps to produce a finer grained and high volume cake. It does this by keeping the foam supple and elastic, but stable, so it can expand to its fullest when baked.Do you have to use cream of tartar in meringue?
Q: Can you make meringue without adding cream of tartar? Yes, but the acid in the cream of tartar makes for a sturdier meringue that is less prone to weeping. If you'd rather use lemon juice as an acidic ingredient rather than cream of tartar, add about 1/2 teaspoon juice for every egg white in your recipe.Does cream of tartar make eggs fluffy?
In a medium-sized bowl, crack eggs then add cream of tartar. With the bowl at an angle, use a whisk to beat eggs for almost 2 minutes. This will get air into the eggs and the cream of tartar will make them fluffy.What Is Cream Of Tartar？how Do You Use Cream Of Tartar In Baking? (5 Demos For Omni Understanding)
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Answer 2
As I understand it, cream of tartar isn't actually an acid, but a salt, albeit one whose pH is fairly acidic (around 3.5). It is substantially less acidic than lemon juice or vinegar (in the 2-2.5 range). Plus, cream of tartar is flavorless.
It is also an acid buffer, meaning that it doesn't just lower the pH of the food, but rather also keeps it at a very specific pH value. Basically, when combined with other acids, it can actually raise the pH.
Meanwhile, egg whites are neutral or alcaline (7.6 to 9.8).
Now I do not know exactly how all this affects whipping egg whites, but my guess is that lemon juice or vinegar simply are both too strong, and not as predictable, as cream of tartar. In addition, lemon juice and vinegar would add a flavor, liquid, and volume to whipped egg whites, all of which could physically interfere with the whippability.
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