I did not add cream of tartar, because I do not keep it on hand. I added a bit a baking powder to keep it from sinking and help it rise better while baking. Cream of Tartar, is to help stabilize the egg whites. I was reading substitutes for this product, so in the future I can add a product that does the same thing. Salt is not a substitute for cream of tartar, lemon juice or vinegar, may be added as a substitute to the egg whites to help stabilize them. Substitute lemon juice or vinegar for cream of tartar in your recipes at a ratio of 3 to 1. 1 dash cream of tartar would be 3 dashes or drops, I suppose would be the liquid equivalent of a dash, of either lemon juice or vinegar. It should not be enough, with only several drops to flavor the product but only stabilize your egg whites.
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I did not add cream of tartar, because I do not keep it on hand. I added a bit a baking powder...