At kiwilimón, we know that small tricks make a difference when cooking desserts and dishes. One of our favorite ingredients is
cream of tartar, a white powder that provides stability and improves texture in various preparations.If you want to know what cream of tartar is, what it's used for, and how to substitute it, we'll explain it here with practical examples.You can also read:
What is the difference between baking soda and baking powder?What is cream of tartar?Cream of tartar is a natural byproduct obtained during the fermentation of wine. It forms in grape barrels, is processed, and is turned into this fine powder widely used in the world of baking.What is cream of tartar used for?
According to experts, cream of tartar is a versatile ingredient with many uses:Meringues and whipped cream: provides greater stability and prevents them from deflating.Cakes: helps the sponge to be fluffier, moist, and with greater volume.Cookies: provides a slightly chewy texture.Syrups and candies: prevents sugar from crystallizing quickly.Fruits and vegetables: delays oxidation, keeping them fresh longer.Thanks to these uses and benefits,
cream of tartar has become a staple in baking, especially in cake, cupcake, meringue, and creamy dessert recipes.How to substitute cream of tartar?If you don't have cream of tartar at home, you can easily replace it with common ingredients:Lemon juice: 1 teaspoon of lemon juice for every ½ teaspoon of cream of tartar.Baking powder: 1 ½ teaspoons of baking powder for every teaspoon of cream of tartar.White vinegar: 1 teaspoon of vinegar for every ½ teaspoon of cream of tartar.See more:
5 ways to prepare cake frostingHow to use cream of tartar in bakingTo show you how it's used in desserts, we share a delicious recipe for
guava mostachón with cream of tartar.For the mostachón:8 egg whites1 tsp. of cream of tartar1 tsp. of vanilla essence1 ½ cups of sugar3 cups of chopped nuts2 cups of saltine crackersFor the frosting:2 cups of cream cheese¾ cup of powdered sugar2 tbsp. of orange zestFor decoration:1 ½ cups of guava in quarters¼ cup of chopped nuts½ cup of dulce de lechePreparationPreheat the oven to 160 °C.Beat the egg whites with the cream of tartar until stiff peaks form.Add vanilla and sugar gradually; beat for 5 more minutes until shiny.Incorporate nuts and crackers in a folding manner.Place the mixture in a mold with parchment paper and bake for 1 hour.Let cool and carefully unmold.For the frosting: beat cream cheese, powdered sugar, and orange zest.Cover the mostachón with the frosting, decorate with guava, nuts, and dulce de leche.Now that you know what cream of tartar is, what it's used for, and how to substitute it, don't hesitate to always have it in your pantry so that your cakes, frostings, and
meringues always turn out perfect.Keep reading:
Is baking powder the same as yeast? We explain their uses