What will happen if I don't use cream of tartar in this frosting recipe?!
Here's the recipe:
INGREDIENTS
* 1 cup white sugar
* 1/3 cup water
* 1/4 teaspoon cream of tartar
* 2 egg whites
* 1 teaspoon vanilla extract
DIRECTIONS
1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
Answers:
Best Answer - Chosen by Voters
The Cream of Tartar is to stabilise the egg whites - not the sugar.
What will happen is the egg whites will weep, leak, and not keep their shape.
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That's a very well put question.
The cream of tartar, I think, is there as a stabilizer and thickener - so that the sugar construct won't separate and become watery. Cornstarch should work nearly as well. And incidentally, if you needed 1 teaspoon of baking power and didn't have it, you could substitute 1/4 t of baking soda and 1/2 t of cream of tartar.
You need the cream of tarter to stabilize and increase the volume of the egg whites...
I would suggest white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white). But remember when you make a substitution in a recipe, it just might change the taste and/or texture of your final product.
Good luck....
I've never made a frosting that called for cream of tartar.
This recipe is a good one of your regular buttercreams;
http://allrecipes.com/Recipe/Butter-Fros…
Or this is you don't have powdered sugar;
http://allrecipes.com/Recipe/Creamy-Fros…
Hope this helps you out. Have a good one<3
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Ohhh That is Seven Minute Frosting. One of my very favorites. My recipe says 2 teaspoons of light corn syrup can be substituted for the cream of tarter. I have never used that but I trust my Better Homes & Garden Cook Book. It hasn't let me down in 30 years .
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