2

https://sallysbakingaddiction.com/sky-high-chocolate-mousse-pie/#tasty-recipes-69503

Using this recipe, calls for cream of tartar. I don't have that, I've only got tartaric acid. Would that work? Or anything else in substitute?

Thanks

Magic_Whizz
  • 259
  • 2
  • 8

3 Answers3

5

Your acid will work in place of potassium bitartrate, AKA cream of tartar. Lemon juice, vinegar, or even baking powder will also work. Six good substitutes: https://www.healthline.com/nutrition/cream-of-tartar-substitutes Most common baking powders are a mix of sodium bicarbonate and cream of tartar. As per link, add 1.5 tsp baking powder in place of 1 tsp cream of tartar.

Wayfaring Stranger
  • 11,796
  • 1
  • 37
  • 44
4

Tartaric acid is the scientific name for cream of tartar. (Edit: not true - that's potassium bitartrate - but should work fine regardless.)

Sneftel
  • 29,058
  • 3
  • 75
  • 104
  • What would happen if I didn't add it to the egg whites? Would it ruin the texture of the mousse or something? – Magic_Whizz Mar 28 '20 at 22:25
  • 1
    Cream of tartar helps stabilize a meringue, but isn't crucial. Particularly in a recipe like that I doubt you'd see much difference. – Sneftel Mar 28 '20 at 22:27
-1

Take some raw fish and toss it in a blender with half-and-half. Voilà! Cream of tartare.

myklbykl
  • 5,064
  • 10
  • 31