In place of cream of tartar to stabilize egg whites?
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
(3)3 Comments
Sorted by latest first Latest Oldest Best
Take some raw fish and toss it in a blender with half-and-half. Voilą! Cream of tartare.
Tartaric acid is the scientific name for cream of tartar. (Edit: not true - that's potassium bitartrate - but should work fine regardless.)
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: 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.
Terms of Use Privacy policy Contact About Cancellation policy © freshhoot.com2025 All Rights reserved.