May i use cream of tartar in substitution for meringue powder?!


Question: May i use cream of tartar in substitution for meringue powder!?
someone suggested i use meringue powder to firm up my frosting, but i don't even know if we have that on the island!. may i use cream of tartar instead!? will cream of tartar firm up my frosting!? how much should i use!?Www@FoodAQ@Com


Answers:
i herd that cream of tartar firms up everythingWww@FoodAQ@Com

Yes, what you're looking for is what's called an Italian Meringue, firmer, unlike the traditional merangue with is soft set!. The key is the dissolved sugar!.

Italian Meringue

Ingredients:
2/3 cup sugar
1/2 cup water
3 egg whites (room temperature)
1/8 teaspoon cream of tartar
1 teaspoon vanilla or other flavoring
2 tablespoons sugar

Prep:
Mix 2/3 cup sugar and water together and bring to a boil until a temperture of 275 is reached on a candy thermometer!.
Brush the cystals on the side of the pan down with a pastry brush dipped in cold water as needed!.
As the syrup reaches its temperature, beat the egg whites with the cream of tartar, 2 tabespoons sugar until the whites form soft peaks!.
Remove syrup from heat add the syrup in a small stream while continuing to beat the mixture with the electric mixer!.
Beat about 3 more minutes!. The mixture will form glossy peaks and thicken!.
Add the vanilla and mix a bit more!.
Frost the cake immediately!.Www@FoodAQ@Com

Meringue powder is just egg whites!. To substitute for meringue powder just use egg whites!. In almost all uses of meringue powder, your recipe will call for powdered sugar!. So, just combine the powdered sugar called for in your recipe with egg whites!. The ratio to use is 3 egg whites for 4 cups of powdered (a 1 pound box) of powdered sugar!. This is in fact the recipe for Royal Icing!. Beat for about 10 minutes or until fluffy!. If making meringue, follow your recipe and add the egg whites!.Www@FoodAQ@Com

Vegemite SandwhichWww@FoodAQ@Com





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