What is cream of tartar, and how can i substitute it in a cake recipe?!


Question:

What is cream of tartar, and how can i substitute it in a cake recipe?


Answers:
The answer is, there is not a good substitution. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, I would just use baking powder.

Normally, when cream of tartar is used in a cookie, it is used together with baking soda. The two of them combined work like double-acting baking powder. When substituting for cream of tartar, you must also substitute for the baking soda. If your recipe calls for baking soda and cream of tarter, I would just use baking powder.

One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.

http://whatscookingamerica.net/q-a/cream...

Cream of tartar is most commonly used in Angel food cakes. It causes a chemical reaction so that the egg whites retain their whipped state. So far I have not been able to find a way to substitute it in Angel food cake. However, I have heard that if you use a copper mixing bowl to beat the egg whites, it will have the same effect. You can usually find cream of tartar in the spice section of your grocery store.

Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites.

There is not a good substitution. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, I would just use baking powder.

But if you must come up with another sub....3 teaspoons of lemon juice or 3 teaspoons of vinegar equals 1 teaspoon of cream of tartar
. Good luck!

cream of tartar
NOUN:
See potassium bitartrate.
potassium bitartrate
NOUN:
A white, acid, crystalline solid or powder, KHC4H4O6, used in baking powder, in the tinning of metals, and as a component of laxatives. Also called cream of tartar .
Now why would want to substitute it . It is so noble,, just look at it's chemical structure. It looks like a call sign for a ham operator.
And you do want your cake to rise ?? RIGHT ?

My mother, who taught me everything I know, said it was a blend of baking soda and baking powder, not sure of the exact ratio, but I would start with 50/50 and work from there.

you can't




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources