why is cream of tarter used in baking?

Answer 1

It's a by product of what's left after grapes have feremented into wine. It's keeps egg whites from foaming up too much when being whipped into cakes or merigenges. It is also the main ingredient in baking powder. I hope this answers your question.

Answer 2

Cream of tartar is a way of getting acid into the mix, this acid reacts with the alkali of other ingredients, often also added like in baking soda, when the acid and alkali react during baking they give of carbon dioxide this is in the form of little bubbles that get trapped in the baked food both creating the rise and also the lightening of the mix when baked.

The point about stabilising egg whites is also true but not strictly a baking issue as for example the meringue while baked has had its bubbles beaten into it not created as a part of a chemical reaction due to heat moisture acid, alkali and starch mixes.

Answer 3

Cream of tartar helps stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.

Answer 4

When I was still working in the bakery we used the creme of tartar to make a marshmallowy kind of frosting for ginger bread houses. We'd put them in little squirt things and children would paste the candy on to the houses.

Answer 5

When used in meringues, it will give it a shiny look and keep it from pulling away from the crust . I believe it is a binder of sorts, helps ingredients mix better or stay together better.

Answer 6

it is used to make stiffer frosting or also stronger sugar cookies etc

Answer 7

It is a "stabilizer"!