Is ';cream of tartar'; really necessary when making a chocolate cream pie?

I need an answer by tonight.Is ';cream of tartar'; really necessary when making a chocolate cream pie?
Yes because it bonds the moisture so it won't 'weep'.


.Is ';cream of tartar'; really necessary when making a chocolate cream pie?
not if you use i different recipe that doesn't require it.
No, I looK up in cookbook.


3/4 cup sugar


1/2 cup flour


1/4 teaspoon salt


3 cups milk


3eggs yolks, slightly beaten


2 tablespoon butter


1 teaspoon vanilla


2 ounces unsweetned chocolate
no.
If it's in the reipe it's there for a reason so you need it


Post the recipe so I can see why you do
Yes. Cream of Tartar doesn't really add any flavor, but it's very important for the consistency because of the chemical reaction it's involved in. If you don't believe me, make a paste out of Cream of Tartar and water and put it on something with baked on food on it. It cuts right through it.
It depends on your recipe. Cream of tartar is usually combined with baking soda to make baking powder. Without the tartar, baking soda won't have the necessary chemical reaction to make your baked goods rise.





If it is in your recipe along with baking soda, substitute with baking powder. You can look up the ratio on google.





If its for mixing w/egg whites to make them fluffy, use 2x lemon juice, I think you can use vinegar too, same amount as lemon juice. Lemon juice is probably better if you've got it because it wouldn't taste as weird.


**2x meaning- if it says 1 tsp of tartar, use 2 tsp of lemon juice or vinegar
cream of tartar is a leavener, so it depends on the recipe you are using.