Two ingredients that often perplex bakers are meringue powder and cream of tartar. When it comes to baking, understanding the nuances of different ingredients can make all the difference in achieving perfect results. Both play crucial roles in creating fluffy meringues, stable icings, and beautifully risen cakes, but they are used in different ways and for different reasons.
Meringue powder, a convenient substitute for raw egg whites, is a staple in recipes like royal icing and buttercream icing, offering consistency and ease of use. Cream of tartar, a natural byproduct of winemaking known as potassium bitartrate, is a must-have for stabilizing egg whites and enhancing their volume in desserts like angel food cake.
In this post, we’ll explore the composition, usage, and benefits of both meringue powder and cream of tartar, and provide tips on when and how to use each to elevate your baking creations.
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Meringue Powder vs. Cream of Tartar: Essential Tips for Bakers
Understanding the difference between meringue powder and cream of tartar can elevate your baking skills. Meringue powder is a convenient substitute for raw egg whites, perfect for making fluffy meringues, royal icing, and other desserts. Cream of tartar, known scientifically as potassium bitartrate, is a natural byproduct of winemaking that stabilizes beaten egg whites and helps them achieve the best results in recipes like angel food cake and meringues.
Composition and Usage:
Meringue powder is made from dried egg whites, powdered sugar, cornstarch, sometimes a bit of citric acid, and stabilizers such as gum arabic and xanthan gum. This ingredient list makes it ideal for a delicious royal icing recipe and buttercream icing. To use, simply mix teaspoons of meringue powder with a small amount of water and powdered sugar.
What Does Meringue Powder Taste Like?
Meringue powder has a subtle yet sweet taste, with a slight hint of vanilla. It does not have a strong eggy flavor like fresh egg whites. The sweetness level depends on the brand. Some brands add additional ingredients such as cream of tartar or almond extract to give the powder added flavor.
Why Use Meringue Powder?
Flavor: Meringue powder adds a subtle sweetness that can enhance the overall taste of your recipe.
Gluten-Free: As a gluten-free ingredient, meringue powder is an excellent choice for those with gluten sensitivities.
Convenience: Using meringue powder is a time-saving alternative to fresh egg whites. It eliminates the need for separating eggs and ensures consistent results every time.
Shelf Life: Unlike fresh egg whites, meringue powder has a long shelf life and does not require refrigeration. This makes it perfect for bakers who want to keep a supply on hand for when a recipe calls for it.
Food Safety: Containing pasteurized egg whites, meringue powder is safe for use in recipes that do not involve cooking, eliminating the risk of foodborne illnesses associated with raw egg whites.
Cream of tartar, on the other hand, is a single-ingredient product used primarily to stabilize egg whites and enhance their volume. It’s especially useful in recipes that require stiff peaks, such as meringue pies and soufflés.
Substitution and Functionality:
While both meringue powder and cream of tartar stabilize egg whites, their applications differ. Meringue powder is excellent for recipes requiring a dry, stable form of egg whites, such as royal icing. In contrast, cream of tartar is ideal for recipes like angel food cake, where its acidity helps achieve the desired texture. If you need a safe and great substitute for raw egg whites, consider using aquafaba powder or chia seeds mixed with water. If a recipe calls for egg whites and cream of tartar, you can sometimes substitute meringue powder, but the proportions and additional ingredients may need adjustment.
Benefits and Drawbacks:
Meringue powder offers convenience and food safety since it eliminates the risk associated with raw egg whites. It also has a longer shelf life and can be found in grocery stores and craft stores. However, it may not provide the same flavor as fresh egg whites. Cream of tartar, being a natural product, is simple to use but may require additional ingredients like white vinegar or baking soda to achieve the same results in some recipes. It’s also important to store cream of tartar properly, away from moisture, to maintain its effectiveness.
Availability and Storage:
Both meringue powder and cream of tartar are readily available in most grocery stores. Meringue powder is often sold in canisters and should be stored in a cool, dry place, while cream of tartar is typically found in small spice jars. Both ingredients have a long shelf life when stored properly. For meringue powder, ensure it is sealed tightly with plastic wrap or in an airtight container to prevent clumping.
Recipe Tips and Recommendations:
For the best results when using meringue powder, mix it with powdered sugar and tablespoons of water using a stand mixer with a paddle attachment. Beat on low speed until combined, then increase to high speed until stiff peaks form. When using cream of tartar, add a pinch per egg white at room temperature before whipping with a whisk attachment or stand mixer. This method works well for fluffy meringues and other delicate desserts. Try using cream of tartar in a classic lemon meringue pie or meringue cookies for a light, airy texture.
Adjustments When Using Cream of Tartar and Meringue Powder Interchangeably
When it comes to substituting cream of tartar and meringue powder in recipes, it’s essential to understand how each ingredient functions and how to adjust measurements and techniques to achieve the best results. Here’s a detailed guide on making these adjustments:
1. Substituting Meringue Powder for Cream of Tartar:
Meringue powder is not just a stabilizer; it’s a mixture that includes dried egg whites, sugar, and other stabilizers like xanthan gum. When substituting meringue powder for cream of tartar, you need to account for these additional components.
- For Stabilizing Egg Whites:
- If a recipe calls for cream of tartar to stabilize egg whites (e.g., for meringues or angel food cake), you can use meringue powder, but you’ll need to adjust the other ingredients. For each 1/8 teaspoon of cream of tartar, use 1 to 1 1/2 teaspoons of meringue powder.
- Reduce or eliminate any additional sugar in the recipe by the amount already present in the meringue powder. For instance, if the meringue powder contains sugar, you might need to reduce the sugar in your recipe slightly to maintain the correct sweetness.
- For Royal Icing or Buttercream Icing:
- If you’re using meringue powder to make royal icing, you typically mix it with powdered sugar and water. If your original recipe calls for cream of tartar to stabilize the icing, replace it with meringue powder using the above conversion and adjust the liquid content to get the desired consistency.
2. Substituting Cream of Tartar for Meringue Powder:
Cream of tartar is a pure stabilizer and doesn’t contain the additional ingredients found in meringue powder. When using cream of tartar as a substitute, you need to add other ingredients to mimic the effect of meringue powder.
- For Recipes Calling for Meringue Powder:
- If a recipe calls for meringue powder (e.g., in royal icing), you can substitute it with cream of tartar and egg whites. For each tablespoon of meringue powder, use 1/8 teaspoon of cream of tartar and one egg white. Beat the egg white to soft peaks, then add the cream of tartar and continue beating to stiff peaks before incorporating it into your recipe.
- Since meringue powder also includes stabilizers and sometimes sugar, you might need to adjust the other stabilizers in your recipe. For example, if the recipe calls for 2 tablespoons of meringue powder, use 1/4 teaspoon of cream of tartar and two egg whites, and make sure to beat them to the right consistency.
General Tips for Interchanging:
- Use at Room Temperature:
- Ensure that egg whites are at room temperature for the best results when beating them, whether using cream of tartar or meringue powder.
- Equipment and Mixing Speed:
- Use a stand mixer with a whisk attachment for beating egg whites to achieve the desired peaks. Start at low speed and gradually increase to high speed.
- Adjusting for Other Ingredients:
- If substituting impacts the overall texture or stability of your mixture, consider adding a small amount of other stabilizers like xanthan gum or a teaspoon of white vinegar to balance the consistency.
Both meringue powder and cream of tartar are valuable ingredients for any baker. Understanding their unique properties and uses will help you choose the right one for your recipes, whether you’re making royal icing, angel food cake, or meringues.
How Do You Substitute Meringue Powder for Egg Whites?
Meringue powder can be a great alternative to egg whites in certain recipes, especially if you’re out of fresh egg whites or prefer a more convenient option. However, meringue powder should only be used as a substitute in recipes that require stiff peaks, such as royal icing or meringues. It is not suitable for baked recipes, as substituting meringue powder for egg whites may affect the baking process and final results.
Meringue Powder Substitution for One Egg White:
- 2 teaspoons meringue powder
- 2 tablespoons warm water
To substitute, whisk the meringue powder with warm water until fully incorporated. This mixture can then be used to replace one egg white in your recipe.
Can You Freeze Meringue Powder?
Yes, you can freeze meringue powder for up to one year. To do so, store it in an airtight container and place it in the freezer. When you’re ready to use the powder, take the container out of the freezer and let it thaw at room temperature. Before adding the powder to any recipes, check for clumping. If you find any clumps, use a sifter to remove them.
By understanding these adjustments and making the necessary changes, you can successfully use cream of tartar and meringue powder interchangeably in your baking recipes, ensuring delicious and reliable outcomes every time.
References
King Arthur Baking Company – Offers comprehensive baking tips and ingredient information, including meringue powder and cream of tartar.
The Spruce Eats – Provides detailed recipes and ingredient substitution guides, including the use of meringue powder and cream of tartar.
Wilton – Specializes in baking supplies and provides extensive information on using meringue powder in various recipes.
