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Replacing Cream Of Tartar in Recipes


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Cream of tartar isn’t something I usually keep around. There are only a few recipes that need it and without fail, I’ll have everything else in the house when I’m getting ready to make something that calls for it. It’s great for stiffening egg whites and also called for as a leavening agent in some baked goods. Since getting a little jar of the powder doesn’t warrant a trip to the store, I’ve been looking for alternatives to use. Thankfully it is easily replaced with common household items. Here’s what do do when you find yourself in the same predicament and need to replace the cream of tartar in a recipe.

 

Stiffening Egg Whites

While cream of tartar is your best choice for stiffening egg whites, white vinegar or lemon juice do the trick almost as well. Add 1/4 tsp of either liquid per egg white and beat until stiff peaks form. I have not noticed a change in flavor due to the vinegar or lemon juice.

 

In Baked Goods

Recipes for baked goods sometimes call for both baking soda and cream of tartar as leavening agents. You can use a full tsp of baking powder to replace 1/3 tsp baking soda and 2/3 tsp cream of tartar. Bake as usual.

 

 

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I remember my mom using the vinegar to stiffen egg whites. I'd forgotten. Always good to have options!

 

 

The reverse of your formula for replacement of Cr. of Tartar:

 

If you don't have Baking Powder, you can use 1/3 [of whatever measurement] Baking Soda and 2/3 of Cream of Tartar.

 

****Both Baking Soda and Cream of Tartar are inert substances and will not "go bad" or "degrade" ....as long as they are kept dry and cool. Baking POWDER will degrade over time.

 

 

MtRider ...writing this vinegar thing down so I don't forget it....again. :thumbs:

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It can be used for allergic reactions to MSG. It has high potassium amounts and can have a laxative effect if you take too much. From --Naturalnews.com

 

 

Sorry! Got off topic!!!

Edited by snapshotmiki
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I remember my mom using the vinegar to stiffen egg whites. I'd forgotten. Always good to have options!

 

 

The reverse of your formula for replacement of Cr. of Tartar:

 

If you don't have Baking Powder, you can use 1/3 [of whatever measurement] Baking Soda and 2/3 of Cream of Tartar.

 

****Both Baking Soda and Cream of Tartar are inert substances and will not "go bad" or "degrade" ....as long as they are kept dry and cool. Baking POWDER will degrade over time.

 

 

MtRider ...writing this vinegar thing down so I don't forget it....again. :thumbs:

So for long term storage you want cream of tartar and baking soda... not baking pwd. That's good to know. I keep a lot of baking pwd on hand just because we go through a lot. But I do have cream of tartar (the snickerdoodle recipe is just not the same with baking pwd) and baking soda.. plus recipes for sour dough.

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Baking powder will lose its usefulness far too quickly. Only if you use it daily should you get a larger container. Otherwise a small can for infrequent use and you still might have it go bad. It seems to have a short life. Having never stored it in the freezer I do not know if that would prolong life or not.

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Never heard that one, Ambergris! I'd have plenty of those!

 

 

Suncat....my assumption might not be correct....and my computer issues have prevented me from thoroughly fact checking that. Go to the other thread about Baking Soda/ Baking Powder.

 

B Powder definitely goes first but I've never had either quit on me. Is the Baking Soda going flat a myth? :scratchhead: Obviously you wouldn't want to allow it to prematurely activate due to heat or moisture...

 

 

MtRider :shrug:

Edited by Mt_Rider
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