What purpose does "Cream Of Tarter" have in a recipe?!

Question: Is it for Flavor,texture or what?

Thanks!

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Answers: Is it for Flavor,texture or what?

Thanks!

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For a meringue recipe, Cream of Tartar helps the egg whites rise and add more volume resulting in the whipped texture.

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Cream of tarter neutiizes the acid in baked goods and is a stabilizer for egg whites when making merianges, it is not essential but aids in the other leaving agents working to add the "poof" to cakes and other pastrys.

Most people do not have it on hand and in somearea it is hard to find, for merianges a pinch of salt will do, in cakes or other things it is not a big deal. It is not used as much and was something used in older recipes.

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It is used to stabilize and add volume to beaten egg whites in angel food cake, meringues for pie and meringue cookies. It lends a creamier consistency to candy and frostings. Cream of tartar can be used to make baking powder. Simply combine 1/2 teaspoon cream of tartar with 1/4 teaspoon baking soda and 1/4 teaspoon cornstarch to yield one teaspoon baking powder.

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