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Shoul I use a marshmallow frosting recipe that uses cream of tartar or gelatin for a thickening agent?
Which one will give me the most light and fluffy product (like the storebought one in a jar)?
1 Answer
- Rli RLv 71 decade agoFavorite Answer
I would use the cream of tartar recipe. I make 7-Minute Frosting whenever I make a nice Coconut Cake for my mother and that recipe calls for the cream of tartar.
A gelatin as a thickening agent is susceptible to heat and will melt so if you are going to keep whatever you are making cold in the refrigerator, you can use the gelatin but otherwise, I'd stick with the cream of tartar recipe. It's not heat sensitive once it's made.
