Cream of Tartar and Egg White

Cream of Tartar and Egg Whiteにまつわる役立つ知識を分かりやすく発信ます。

So you’re making angel food cake. That cake is basically just egg whites, sugar, and flour. Without cream of tartar, your whites might separate into watery puddles before the cake even hits the oven.

With a pinch? They whip into a billowy, satiny mass that holds its shape like a fluffy pillow. The same goes for French macarons—those fancy little cookies with feet. A dab of cream of tartar ensures you get that smooth, shiny dome, not a cracked, sad mess.

And soufflés? You bet. It gives them the backbone to rise dramatically and then stay up instead of collapsing when you pull them out. It’s the unsung hero of impressive desserts.

A Pinch Goes a Long Way

You don’t need much. A mere ⅛ teaspoon per egg white is enough. Too much, and you’ll taste a tangy, metallic note. It’s like salt—a little brings out the best, a lot ruins the party.

PPT - Creative Cooking 2 Cakes PowerPoint Presentation, free download

Fun fact: cream of tartar also prevents sugar from crystallizing in syrups and frostings. So when you make a glossy royal icing for gingerbread houses, it’s the tartar that keeps it smooth and pipeable. See? It’s a multitasker.