cream of tartar


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Related to cream of tartar: baking powder
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  • noun

Synonyms for cream of tartar

a salt used especially in baking powder

References in periodicals archive ?
1 First, put the flour, cream of tartar and bicarbonate of soda in the bowl.
It is comprised of sodium carbonate, cream of tartar, glycerine, sodium lauryl sulphate and sodium laureth sulphate.
THE GOODS Sweet'N Low blends dextrose, cream of tartar and saccharin, an artificial sweetener invented in 1879 but, in 1957, not yet in wide use in America.
SAINSBURY'S MACAROONS INGREDIENTS (Makes 10) Cooking time: 55 minutes Prep time: 45 minutes 150g icing sugar 100g ground almonds 3 drops yellow food colouring 3 drops red food colouring 3 drops green food colouring 2 large free-range eggs, whites only 1 pinch cream of tartar 60g caster sugar 1/2 tsp vanilla extract For the fillings 150g unsalted butter, softened 125g icing sugar 3 drops yellow food colouring 3 drops red food colouring 3 drops green food colouring METHOD 1.
225g caster sugar 3 egg yolks (retain the whites, see below) 5 tbsp vegetable oil 1 tsp pure vanilla extract Grated zest of 3 oranges Grated zest of 1 large lemon Juice of 1 large orange 8 egg whites Three quarters of a tsp cream of tartar
MAKES 20: Ready in 2 hours 30 minutes INGREDIENTS 4 large egg whites; 1 level tsp cream of tartar; 115g caster sugar; 2 level tbsp cocoa powder; 4 pistachio nuts, shelled and finely chopped METHOD 1.
CHOCOLATE PISTACHIO MERINGUES MAKES 20: Ready in 2 hours 30 minutes INGREDIENTS 4 large egg whites; 1 level tsp cream of tartar; 115g caster sugar; 2 level tbsp cocoa powder; 4 pistachio nuts, shelled and finely chopped METHOD 1.
INGREDIENTS For the cake: 200g unsalted butter 200g gluten-free dark chocolate (minimum 70% cocoa solids), broken into pieces - lots of good quality dark chocolate is gluten-free, but check the label 5 medium eggs, at room temperature, separated Pinch of cream of tartar 240g caster sugar 1tbsp vanilla extract 200g ground almonds 50g chickpea (gram) flour For the syrup: 100g caster sugar 4tbsp chopped fresh mint 100ml water For the frosting: 500g mascarpone 50g honeycomb, chopped 100g clear honey METHOD 1.
INGREDIENTS For the cake: 200g unsalted butter 200g gluten-free dark chocolate (minimum 70% cocoa solids), broken into pieces - lots of quality dark chocolate is gluten-free, but check the label 5 medium eggs, at room temperature, separated Pinch of cream of tartar 240g caster sugar 1tbsp vanilla extract 200g ground almonds 50g chickpea (gram) flour For the syrup: 100g caster sugar 4tbsp chopped fresh mint 100ml water For the frosting: 500g mascarpone 50g honeycomb, chopped 100g clear honey METHOD 1.
In a separate bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form when the beaters are lifted from the mixture.
* To make the royal icing (icing to decorate cookies), in a mixing bowl add icing sugar, and cream of tartar, mix them properly, then add whites of 5 eggs, keep whisking till it's a snowy white icing, fill it in a piping bag and ice it on top of snowman cookie.
FOR THE SYRUP: 1kg unrefined golden caster sugar 800ml water 4 tablespoons golden syrup 30g fresh ginger, peeled and very thinly sliced 1 cinnamon stick 5 whole cloves 1/2 tsp black peppercorns 1/2 teaspoon citric acid 1/2 teaspoon cream of tartar Finely grated zest and juice of 1 lemon FOR THE DOUGH: 600g self-raising flour, plus extra for dusting a pinch of table salt 1/2 a fresh nutmeg, grated 1 tsp ground cardamom 2 heaped tsp baking powder 50g unsalted butter 375-400ml buttermilk EXTRAS: Sunflower oil, for deep-frying 400ml whipping cream Ground cinnamon, for dusting METHOD: Make the syrup a day or two ahead.
BRENDAN LYNCH'S ELIZABETH SPONGE INGREDIENTS SPONGE 6 large eggs at room temperature 460g of almond-and-sugar powder (equal quantities of ground almonds and icing sugar mixed) 1 tsp of lemon oil or the zest of 1 large lemon grated finely 70g plain flour 6 large egg whites at room temperature A pinch of cream of tartar 70g caster sugar 40g unsalted butter, melted and cooled CREAM FILLING 600ml of double cream 280g full fat soft cheese 120g icing sugar 1tsp rosewater, or more, to taste DECORATION 450g - 500g fresh raspberries depending on size 2/3 of a 454g pot of seedless raspberry jam.