My oopsie on oopsie rolls

[Elizellen]

As far as I know that is the difference, Robbie.

Someone posted somewhere that they omitted the cream of tartar and their egg whites still whipped up stiff enough to make rev rolls.

BTW cream of tartar is also called potassium bitartrate or potassium acid tartrate.

[valcan]

Originally Posted by matawguro

Is that the only difference between the two recipes?

As for cream of tartar, believe it or not, I can't find it at supermarkets here in the Philippines. From what I've read, it should be a common baking item. I asked my mom who's a good cook and she doesn't know what it is. I'm guessing it might go by a different name here (maybe a local one), and it really is a very common item.

Hi,

Cream of tartar is an acid. You can substitute either lemon juice or vinegar instead of the cream of tartar. Use 1/4 tsp of acid for every two egg whites. The cream of tartar does not leave any flavour but the other acids do. I like lemon juice because it adds a nice flavour to the rolls.

If you do not want to use lemon juice of vinegar, you can get the same result with egg whites by whipping them in a copper bowl.

I hope this helps.

Val