I just read a recipe for biscuits using Bakewell Cream. Before I purchase, what is it and does it repace something else in any dough based recipes?
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This info will help you:
This one shows the ingredients:
It is basically cream of tartar. You mix with fresh baking soda to equal a great baking powder type product.
I love using Bakewell Cream...it works wonderfully!
I do not have any Bakewell Cream yet. Do I use equal parts of Corn Starch and Baking Powder as a substitute until I can order the ingredient?
The directions on the Bakewell Cream can says to mix 2 parts Bakewell Cream and one part baking soda.
The Bakewell Cream can says for 'cream of tartar, use as is' so if you can locate cream of tartar, use 2 parts of that and one part of fresh baking soda.
I make it up as 2 tsp. Bakewell Cream and 1 tsp. fresh baking soda in a zipper bag and then use whatever quantity the recipe calls for for baking powder.
As much as I love Bakewell Cream for biscuits and scones, it doesn't perform as well as regular baking powder (Rumford is my brand of choice) in other quick breads, cakes or cookies, FYI.
Northwoodie, I don't see where cornstarch comes into play at all. If you show us your recipe, it's probable that baking powder will work but we can't say exactly how much you should use without the recipe.
I had no idea Bakewell Cream was just cream of tartar (which I've kept on hand since I was knee high to a grasshopper. My mother taught me to use a pinch whenever beating egg whites to help stabilize them. Doesn't a bit of lemon juice do the same thing? BTW, you can get it at any grocery in the spice section, and also from Penzey's.
frick...check the 2nd link I posted above...it shows ingredients in Bakewell Cream and has cornstarch listed; that's where the cornstarch ? came into play. The 1st link above shows it is the equivalent of cream of tartar.