Meringue powder and cream of tartar can be used stiffening agents in recipes. Meringue powder is commonly used more rarely, sticking with use within meringues and royal icing. Cream of tartar can be used to stiffen egg-whites, for gingerbread house icing or with sodium bicarbonate.
Meringue Powder
Meringue powder is really a white-colored powder produced from dried egg-whites, corn starch and food gums. The primary component may be the egg-whites, because they help to make a stiff frosting or meringue topping. The corn starch keeps the meringue powder from clumping together while stored.
Cream of Tartar
Cream of tartar, known scientifically as potassium bitartrate, is definitely an acidity salt utilized in several cooking recipes. When tartaric acidity is midway neutralized with potassium hydroxide, the acidity is switched right into a salt, referred to as cream of tartar. Grapes really are a natural supply of tartaric acidity and also the sediment created from wine-making can be used to create cream of tartar.
Meringue Powder Uses
Meringue powder has limited uses, mainly in royal icing or perhaps a meringue. Royal icing has more stability than other icings so you can use it to create cake adornments that won’t break apart. You should use meringue powder being an egg white-colored substitute in certain recipes but it'll alter the taste from the recipe. Don’t attempt to substitute meringue powder for any recipe that doesn’t demand stiff egg-whites because the effects won’t function as the same. Angel food cake or mousses may use meringue powder if essential however they won’t taste quite just like with egg-whites. Use 1 tablespoons of. of meringue powder combined with 2 tablespoons of. water is the same as one egg white-colored.
Cream of Tartar Uses
Cream of tartar is mainly combined with non-acidic foods (egg-whites, milk and sodium bicarbonate) to activate the meals inside a recipe. In chocolate and frosting recipes, cream of tartar can be used to produce a creamy texture since it keeps sugar crystals from developing. Gingerbread house icing uses cream of tartar because the frosting hardens faster and supports the house together. You may also use cream of tartar with egg-whites to stabilize the whites and lead them to stiffen faster. Other recipes which use sodium bicarbonate, a non-acidic component, add cream of tartar to activate the sodium bicarbonate within the dish.
