Introduction
If you are a baking enthusiast, you may have come across two baking ingredients – cream of tartar and meringue powder. While both of them are used in baking, they are not the same things. In this article, we will discuss the differences between cream of tartar and meringue powder, their uses in baking, and the benefits of each.
What is Cream of Tartar?
Cream of tartar is a white, odorless powder that is an acidic by-product of wine-making. It is also known as potassium hydrogen tartrate and is commonly used in baking as a stabilizer, especially for egg whites. Cream of tartar is also used as a leavening agent, especially in recipes that require baking soda.
What is Meringue Powder?
Meringue powder is a fine white powder made from dried egg whites, cornstarch, sugar, and stabilizers. It is commonly used as a substitute for fresh egg whites in recipes that require whipped egg whites, such as meringues, royal icing, and buttercream frosting. Meringue powder is also used as a stabilizer and thickener in recipes that require whipped cream.
The Differences between Cream of Tartar and Meringue Powder
The main difference between cream of tartar and meringue powder is their composition. Cream of tartar is a single ingredient, while meringue powder is a mixture of several ingredients. Cream of tartar is a dry, acidic powder, while meringue powder contains sugar and stabilizers in addition to dried egg whites.
Uses of Cream of Tartar
Cream of tartar is commonly used in baking as a stabilizer for whipped egg whites. It is also used as a leavening agent in recipes that require baking soda. Cream of tartar is often used in making meringues, angel food cake, and other baked goods that require whipped egg whites.
Uses of Meringue Powder
Meringue powder is commonly used as a substitute for fresh egg whites in recipes that require whipped egg whites. It is also used as a stabilizer and thickener in recipes that require whipped cream. Meringue powder is often used in making meringues, royal icing, buttercream frosting, and other desserts.
Benefits of Cream of Tartar
Cream of tartar has several benefits in baking. It stabilizes whipped egg whites, making them less prone to collapsing. It also helps to prevent sugar crystals from forming in boiled syrups and candies. Cream of tartar is also a natural remedy for heartburn and can be used as a substitute for baking powder in recipes.
Benefits of Meringue Powder
Meringue powder has several benefits in baking. It is a convenient substitute for fresh egg whites, eliminating the need for separating eggs. It is also shelf-stable and can be stored for a long time without refrigeration. Meringue powder is also a great stabilizer and thickener for whipped cream and other desserts.
Conclusion
In conclusion, cream of tartar and meringue powder are two different baking ingredients with different compositions and uses. Cream of tartar is used as a stabilizer and leavening agent, while meringue powder is used as a substitute for fresh egg whites and a stabilizer for whipped cream. Both ingredients have their own benefits and can be used in a variety of baked goods and desserts.