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cream of tartar in egg yolk buttercream

Double Gloucester | Jul 21, 200808:09 AM

I was looking at an egg yolk/sugar syrup buttercream recipe in Paula Peck's Art of Fine Baking, which calls for a small amount of cream of tartar in the sugar syrup. I'm curious about the role of cream of tartar here. I know I've seen it in recipes involving stiffly beaten egg whites--does it also have a stabilizing effect in egg yolk buttercream?

I don't have the book in front of me, but this recipe seems to be the same one (the Classic Egg Yolk Buttercream):

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