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10 Pancakes to Try Before You Die (And Where to Find Them)

10 Pancakes to Try Before You Die (And Where to Find Them)

Classic American pancakes are great – tender, fluffy, and very simple to make. But when you are not in the mood to spend time over the stovetop, go out there and start exploring.

Yes, standard pancakes are great to make at home, but when you get out these, forget about anything that resembles standard and go wild.  There is a whole unexplored world of pancakes in different colors, shapes, sizes, and flavors. We offer a list of unforgettable flapjacks you simply must taste during your lifetime.


  1. Apple Pie Pancakes       

It’s never too early to start preparing for the fall. And what better way than indulging in a pancake stack that recreates one of the most beloved American staple foods – apple pie? These flapjacks are filled with bites of warm apples and spices like cinnamon and nutmeg. On top, there are some more apples, whipped cream, and maple syrup. Comfort food at its best!


  1. Gingerbread Pancakes



Gingerbread desserts aren’t just for Christmas breakfasts or special occasions. These warm and cozy flapjacks are packed with spices: ginger, cinnamon, clove, nutmeg, allspice… Vanilla? There’s vanilla as well. Serve them with maple syrup or try pairing them with an orange-flavored topping. We recommend cream cheese complemented with orange zest and some more vanilla. Real fireworks of flavors!


  1. Brownie Pancakes



Is your sweet tooth raging? Or maybe it’s your birthday? How about some chocolate on top of chocolate in the form of pancakes? Indulge yourself in super fluffy chocolate brownie cake but this time blended with the familiar pancake goodness. They come drizzled some more with extra chocolate sauce and if you’re lucky, you might find them topped with Nutella. A girl is allowed to dream…


  1. Donut Pancakes



Fluffy pancakes turned sweet & tender donuts that melt in your mouth. The glaze on top is a must on these “pandos”(as they’re also called) and if there are sprinkles, you can be sure that your kids’ faces will light up with excitement! Perfect as a birthday breakfast in bed!


  1. Pancake Muffins



Also known as pancake bites or pancake cupcakes, these cuties are as delicious as they are fun! If you are a fruit fan, order the ones that contain blueberries inside the batter. They look like little Dalmatian puppies, I swear! If you don’t like fruit, try the plain version for unadulterated pancake goodness. Serve them with maple syrup on the side as a dip! Or with chocolate cream…Somebody stop me!


  1. Cinnamon Roll Pancakes


A menu item that unites your favorite dessert, cinnamon rolls, and your favorite breakfast? You got it! Fluffy flapjacks meet crusty, sugary cinnamon swirl in one super-cozy dessert. Pancake places usually serve them in a stack of three but you’ll probably find that one’s just enough since they’re very fulfilling (and quite sweet). And the glaze… Mmmm… Winter is coming, have these in mind…


  1. Red Velvet Pancakes



Red velvet desserts have Christmas and Valentine’s written all over them but that shouldn’t stop you from consuming them anytime and anywhere. Especially when they come in your favorite breakfast form. You will usually find them topped with cream cheese syrup or covered in powdered sugar. Or both.


  1. Oreo Pancakes



Things are just getting better and better! These flapjacks are the most suitable item to put under the term “bressert”. Because they can be served both as breakfast and as dessert, duh! They’re made with crushed Oreos into the batter and topped with fresh whipped cream and more crushed Oreos.


  1. S’mores Pancakes



We have tried S’more milk shakes, S’mores cakes, and even S’mores sandwiches but it was S’mores pancakes that won our hearts for good! They contain crumbled graham crackers in the batter, along with chocolate chips which melt during cooking. Oh boy! They’re then stacked, drizzled with chocolate syrup, showered with graham crackers, and finished off with marshmallows. Enough already, where are those pancakes?


  1. Snickers Pancakes



Woke up with a huge sweet tooth? Look for a pancake place that serves this flapjack variety.

Chopped snickers bar inside the batter and a sauce made of melted Snickers bars combined with heavy cream and maple syrup…Some pancake places serve them with a topping that combines melted chocolate and peanuts for an extra crunchy bite. Others use Mars chocolate bars instead of Snickers. Whichever variety you stumble upon, rest assured you’re your sweet tooth will be tamed. Unforgettable!

Wondering where to find these beauties? Try Pancakes Near Me and discover flapjacks like you’ve never tried before!

I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!

How to Make Banana Bread in a Jar

How to Make Banana Bread in a Jar

Have you seen banana bread in a jar? It is the cutest gift you can give your guests after a Christmas dinner, bridal or baby shower, a relaxed birthday party or a rustic wedding. I made banana bread in a jar for my sister’s baby shower last year. Easy and simple you say, but the first attempt was not so successful. Here is what I’ve learned.

Choose the Best Jars for Your Banana Bread

Glass jars are your safest bet. Unlike plastic containers, glass will not infuse your quick-loaf with harmful chemicals. However, glass jars can break during baking. If this happens, the banana bread in that jar cannot be eaten. To stay on the safe side, make sure you use high-quality, original mason jars.

You can also sterilize the jars in boiling hot water to destroy any bacteria. Special attention should be paid to the jars’ rims and lids. Leave them to dry thoroughly after sterilization.

When it comes to size, opt for small, half-pint, i.e. 8 ounce jars with wide mouths.

What Else Do You Need to Make Banana Bread in a Jar?

Besides jars, here is what else you need:

Easy and simple banana bread recipe

Cooking spray

Parchment paper

Baking tray

Follow the instructions given in the banana bread recipe to mix the ingredients. A standard banana bread recipe should yield about five mason jars. Grease the jars well (well-greased jars will allow the quick-loaf to be removed easily from the jar).

Use a spoon to fill the jars with the banana bread batter. Be careful not to overfill. Halfway to 2/3 full jars are OK since the batter will rise during baking.  Do not close the jars with the lids.

Baking Banana Bread in a Jar

Line the baking tray with parchment paper, then arrange the jars on the baking tray, making sure they don’t touch.

Place the baking tray on the middle rack of the oven. Bake at a relatively low temperature and reduce the baking time suggested in the banana bread recipe by 10-20 minutes. Insert a toothpick to check for doneness. If it comes out clean, the loaf is done.

Removing the Banana Bread from the Jars

If you wish to remove the banana loaves from the jars to get cute, mini loaves, let them cool to room temperature first. The jars should remain open at all times. If you close them at this point, the heat will seal the jars, causing botulism toxins to develop and turn your quick bread into a hazardous treat!

Once the jars have cooled, turn them upside down and tap one by one. The banana loaves should slide right out!

Banana bread recipes are not the only ones that produce cute food gifts. You can also try apple, pumpkin, zucchini, and date bread.

To make the gifts perfect, tie a ribbon, add a recipe card or a name tag and place the jars in a small basket along with another jar of chocolate chips, fruit slices, peanut butter or anything you like.

I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!

How to Make Pancake Lasagna

How to Make Pancake Lasagna

Breakfast just got better! The most important meal of the day now unites everyone’s favorite sweet treat, fluffy pancakes, and the best Italian dish, lasagna. Can it be? Sure it can!

It is easy, hearty, delicious, and yes, full of calories. So, if you are trying to lose weight, this is not for you. A crazy combination of everything forbidden: pancakes soaked in maple syrup instead of lasagna noodles, bacon slices fried to crispy perfection, sausage gravy, scrambled eggs, cheese, and some more syrup. Just a look at it will make you fatter but believe me, it’s worth breaking all your rules. Even though it will take you two hours to make it. Don’t give up, you’ll thank me later!

I know, we are all in the same trouble – counting calories, working out like crazy and standing in front of the mirror trying to tuck the belly in the jeans. Crying… But this recipe was so tempting I simply had to make it. All I needed was a special occasion as an excuse to eat such a fatty dish for breakfast. It finally arrived my mother-in-law’s birthday. Not an ideal moment for experimenting with food but luckily, it turned out great.

Pancake Lasagna Recipe


Ingredients + Step by step method of preparation

Step 1 – Baking the Bacon

1 lb. bacon

Preheat the oven to 400 degrees F. Place the bacon strips on a wire cooling rack placed over a baking tray. Bake for about 20 minutes, until crispy.


Step 2 – Preparing the Gravy

3 tablespoons butter (unsalted)

12 oz. breakfast sausage (uncooked)

1/3 cup all-purpose flour

1/8 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

1/2 teaspoon salt

3 cups milk

While the bacon is cooking, make the sausage gravy by heating the butter in a frying pan over medium-high heat. When it starts foaming, add the sausage and cook, breaking the smaller pieces with a fork for about 5 minutes, until the meat is brown.

Reduce the heat to medium. Add the flour, cayenne pepper, salt, and black pepper. Cook for one minute, stirring frequently. Gradually add the milk and bring to a simmer, stirring constantly. Cook for one minute, until the mixture has thickened. Remove from heat and set aside to cool.


Step 3 – Cream? Cream.

1/4 cup all-purpose flour

1/2 cup heavy cream

1 cup maple syrup

Once the bacon is crisp, transfer it to a plate and pour the bacon fat into a saucepan. Heat the bacon fat over medium-high heat and add the flour. Whisk until combined, then add the heavy cream and maple syrup. Bring the mixture to a boil, stirring constantly. Cook for about 10-12 minutes, until it thickens, then remove from heat and set aside.


Step 4 – Making the Pancakes

1 cup all-purpose flour

2 teaspoons baking powder

2 tablespoons granulated sugar

1/2 teaspoon salt

1 cup milk

1 egg

2 tablespoons vegetable oil

To make the pancake batter, start by combining the dry ingredients: flour, baking powder, sugar, and salt in a medium bowl. In another bowl, whisk together the wet ingredients: milk, egg, and oil. Add the dry ingredients to the wet ones and whisk until just combined. The batter should be a homogenous but a bit lumpy.


Step 5 – Cooking the Pancakes

Heat a skillet or a large cast iron frying pan over medium heat. Grease the surface of the skillet with a little bit of oil, best by using a paper towel. Pour a 1/4 cup of the batter per pancake onto the skillet. Cook for about 2-3 minutes, until bubbles appear on the surface and the pancake’s edges look dry. Turn and cook the other side until golden brown, for another minute or so. Transfer the prepared pancake to a plate and cover with a kitchen towel to prevent from drying. Continue with remaining batter.


Step 6 – Making Scrambled Eggs

12 eggs

1 teaspoon salt

3 tablespoons butter (unsalted)

1 ½ cups ricotta cheese

To be honest, I find this step obsolete. Scrambled eggs and optional; I personally think they’re too much, so you can just skip this step. But in case you want to go full decadent, here is what to do: in a large bowl, whisk the eggs together with some salt. Melt the butter in a large frying pan over medium heat until foamy. Add the eggs and cook for about two minutes, until almost cooked but still runny. Remove from heat and add the ricotta cheese. Stir until incorporated.


Step 7 – Assembling the Pancake Lasagna

1 lb. shredded cheddar cheese

To assemble the lasagna, you’ll need a 9×13-inch casserole dish. Butter it well and start by placing four pancakes at the bottom of the casserole dish. Pour 1/2 cup maple sauce over the pancakes and top with half of the scrambled-eggs-and-ricotta mixture. Sprinkle half of the cheddar cheese over the scrambled eggs. Pour half of the sausage gravy. Repeat the procedure one more time. Finish with baked bacon strips on top.


Step 8 – Baking the Pancake Lasagna

Bake the breakfast lasagna for about 15 minutes at 400 degrees F.


Step 9 – Serving

Remove the lasagna from the oven and let it cool down for about half an hour. You can slice and serve the pancake lasagna immediately or place it in the fridge until the next day.




I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!

12 Amazing Recipes Made with Cream of Tartar

12 Amazing Recipes Made with Cream of Tartar

Cream of tartar is my new favorite ingredient! A few months ago, I was making a meringue pie for the first time and in the process, I found out how important this simple ingredient is. And not just for meringues!

The Many Uses of Cream of Tartar


Adding just a 1/8 teaspoon of cream of tartar (or potassium bitartrate, as it is also called) per egg white during whipping meringues boosts the mixture’s volume and prevents it from flattening. The final product a pillowy, creamy, melt-in-your-mouth meringue you’ll never forget.

In baking, cream of tartar acts as a leavening agent that produces the softest and fluffiest baked goods without the use of yeast.

Cream of tartar can also be added to icings, frostings, or syrups to prevent the formation of sugar crystals.

When added to powdered or granulated materials, it prevents the formation of lumps.

Cream of tartar also acts as a thickening agent in liquids dishes like soups and sauces.

Finally, adding a 1/2 teaspoon of potassium bitartrate into the water where veggies are cooking will help them keep their bright colors!

Note: Even if you don’t have potassium bitartrate in your pantry, you can get the same ‘wow’ effect by using these cream of tartar substitutes!

I am truly excited I’ve ‘discovered’ this amazing ingredient. That’s why I’m sharing my favorite recipes made with cream of tartar.

Amazing Recipes That Call for Cream of Tartar


#1 Meringue Cookies

These delicate, light-as-air cookies are an old-fashioned treat, perfect for holidays and special occasions. Add extra flavor by dipping them in chocolate. Just melt a cup of

semisweet chocolate chips in the microwave (this will take about 30 seconds). Dip the bottoms of the cooled cookies in it and let them stand on parchment paper until the chocolate is set. Peel away the parchment paper and serve.

#2 French Macaroons

My favorite macaroon recipe is made with coffee, ground almonds, cocoa powder, and just a pinch of cream of tartar! These macaroons taste the best when consumed with a cup of warm café mocha. To make café mocha, pour a shot of espresso and a tablespoon of chocolate syrup into a mug, then fill with steamed milk, top with whipped cream, and dust with cocoa powder.

#3 Chocolate Mousse

What is simple and yet very luxurious and decadent? Chocolate mousse, of course! Chocolate mousse recipes are ready in no more than 10 minutes but with the addition of cream of tartar, they’ll taste like they had been prepared in a fancy restaurant. Note: To make the preparation even simpler, melt the chocolate in the microwave. Just place the chocolate in a small microwave-proof bowl and heat for one minute, stopping to stir halfway through.

#4 Angel Food Cake

Angel food cake has a light and airy texture everyone loves. Adding 1 ½ teaspoon cream of tartar makes it even more delicate, especially when it is hot. So, make sure you cool your angel food cake before you cut it to prevent it from falling apart. After it’s baked, turn the cake upside down and let it cool for about 10-15 minutes.


#5 Roulade

I have rediscovered and redefined roulade by adding cream of tartar to make the base extra feathery, as well as adding flavors of orange and chocolate into the filling. Together they produced a truly special dessert. If you’re going to serve this delight to your kids, decorate with colorful sprinkles; if it’s for grown-ups only, grate some dark chocolate over the top of the roulade.

#6 Baked Alaska

Ice cream in the oven? That’s what this amazing dessert is! A cover of delicate meringue made with cream of tartar keeps the chill on this easy and tasty dessert. It pairs great with a tart sauce called coulis, made of pureed frozen raspberries and a teaspoon of orange. A tip that will prevent food wasting: Use the leftover yolks to make an omelet by combining them with ¼ cup of milk and 3 whole eggs.

#7 Sugar Cookies

The fastest and easiest cookies are often the best! I make these heavenly bites with butter, brown sugar, nuts, and vanilla. Cream of tartar is added to prevent them from being chewy. Bite and you’ll find a melt-in-your-mouth center under the crunchy surface! Note: the nuts must be finely chopped for this recipe, even finer than those sold in the supermarkets. Place them in a food processor and process in short bursts until they’re finely chopped but not fully ground (be careful not to make a paste!).


#8 Sponge Cake

Add a whole teaspoon of cream of tartar to make this classic cake extra spongy! The beauty of sponge cakes is that they are really moist, tender, and voluminous without extra added fat. You can serve your cake plain or topped with a dollop of whipped cream and a handful of chocolate chips or berries.

#9 Snickerdoodle Cookies

Simple, rich cinnamon-coated snickerdoodle cookies are perfect with coffee or milk in the morning! Two parts cream of tartar and one part baking soda equal baking powder. So if you don’t have cream of tartar or baking soda in the pantry, don’t let that stop you from baking these easy, classic cookies! You can use 1 tablespoon baking powder in this recipe instead.

#10 Soda Bread

This dense, golden bread is made with lemon-lime soda which gives it a lightly sweet, citrus flavor. Perfect for pairing with salads and soups! This soda bread can also be baked as a rectangular loaf. Place the dough in a lightly greased 8- x 4-inch loaf pan and bake at 375 degrees F for about 50 minutes, until golden brown. To make sure the bread is done, insert a toothpick into the center. If it comes out clean, you’re good to go. To make your loaf even sweeter and better-looking, sprinkle sanding sugar on top.

#11 Soufflé

Soufflés appear in sweet and savory varieties. For special occasions, serve your soufflé pillows in individual soufflé cups. Buttered the cups generously and add equal portions of batter into them. Bake the soufflés at 375 degrees F for about 10 minutes, until puffed and golden brown. So very French!


#12 Pound Cake

Pound cakes are the best family treat during summertime, especially when they’re made with fruits. Summer is the season of berries so infuse your pound cake with raspberries, blueberries, and blackberries. For an extra sweet flavor, garnish the cake with sweetened whipped cream made of 1 cup whipping cream, 3 tablespoons confectioners’ sugar, 1/4 teaspoon vanilla extract, and 1/2 teaspoon almond extract beaten in a medium bowl until stiff and creamy.


What’s your favorite cream of tartar recipe?

I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!

The Best Egg Substitutes for Your Vegan Pancake Recipes

The Best Egg Substitutes for Your Vegan Pancake Recipes

Knowing a few good egg substitutes will come handy even if you aren’t vegan. For instance, you might find them useful if someone who has egg allergy comes over and you really want to treat them to something tasty. Or maybe you decide to cut on calories and lose a few pounds (you never know what the future holds).

You know how your sweet tooth immediately start raging precisely when you realize you can’t cook anything sweet? Because you have no eggs in the pantry, for instance. Well, this list is a life savior in critical moments.

Also, the egg substitutes listed here can be used for more than pancake recipes. For more than sweets, actually. Think omelets and quiches! However, I remain firm in my decision to make pancakes every Sunday morning, whether there are eggs or not. And this is a means to that end!

How Eggs Work in Pancake Recipes


Besides flavor, eggs have a few more important functions in pancake recipes:

–    Provide structure by binding together the ingredients and by hardening when heated;

–    Act as a natural leavening agent and boost fluffiness;

–    Contribute moisture due to their high content of fat and liquid.

You should be aware that no substitute can quite replicate all these egg features. When you use egg substitutes, the taste and texture of your sweet treat will inevitably change. But that’s not always a bad thing! Keep an open mind and surprise yourself.

List of Egg Substitutes for Your Vegan Pancake Recipes


#1 Flax eggs

Flax eggs, also known as “fleggs” are made of water and flax meal. The proportion is three tablespoons of water and one tablespoon of flax meal. After this is mixed and left in the fridge for 15 minutes to set, you get a gooey, sticky, gel-like mixture that helps bind the ingredients in the recipe together.

Note: Flax meal is obtained by grinding flax seed. You can make it at home by using your coffee grinder. Also, make sure the water you’re using is not cold. Hot is best.

Flax eggs do not have the ability to trap air and won’t make your pancakes as fluffy as regular ones. So, make sure to add baking powder and baking soda to your pancake recipe.

#2 Chia Eggs

Chia eggs are similar to flax eggs both in the manner of preparation and the way they work in pancake recipes. They’re made from ground chia seeds (1-2 tablespoons) and hot water. Let the mixture sit in the fridge for a while before adding it to the batter until sticky.

Note: Both flax eggs and chia eggs are excellent sources of omega-3 fatty acids, which means they’re very healthy!

#3 Applesauce

Applesauce is a great fruit alternative that, besides extra flavor, gives extra moisture to your pancake recipes! Well, that’s pretty much all it does since it doesn’t do any leavening. That is why you should combine it with baking powder and baking soda. It is perfect for apple-cinnamon pancakes. Replace one egg with a ¼ cup applesauce.

Alternatively, you can replace one egg with one medium mashed banana. I love bananas because they are naturally sweet, which allows you to skip the sugar. They are also thick enough to replace a portion of the flour in the recipe so, your pancakes will be much healthier in general. Not to mention they’ll be packed with protein!

#4 Aquafaba

The fancy-sounding term refers to something that is extra simple (and borderline disgusting). Aquafaba is the cooking liquid of legumes like beans and chickpeas you usually throw away. Being a unique mix of proteins, starches, and other soluble plant solids, aquafaba provides foaming, emulsifying, binding, and thickening properties very similar to those of eggs.

It is perfect for various desserts like meringues, pavlova cakes, macarons, as well as baked goods. More importantly, aquafaba produces vegan pancakes that are quite fluffy and soft!

#5 Baking soda and vinegar

There’s another combo that can make your pancakes super-fluffy and airy. Combine one teaspoon baking soda with one teaspoon vinegar instead of one egg, and watch them bubble up.

Note: White vinegar is the best, but if you’re out of stock, replace it with apple cider vinegar or lemon juice. However, expect the taste of your pancakes to change a bit.

#6 Arrowroot powder

Two tablespoons arrowroot powder replace one egg. Arrowroot powder is a starch which acts as a binder in various recipes like baked goods and puddings. However, similar to flax and chia eggs, arrowroot powder doesn’t act as a leavening agent and should be combined with baking soda and/or baking powder.

Note: Don’t add this powder directly into the pancake batter; mix it with equal parts of water first.

#7 Silken tofu

Substitute a ¼ cup silken tofu for one egg. Similar to bananas, silken tofu contributes extra moisture and proteins. And again, it works best when combined with a leavening agent. Puree it before adding it to the batter to avoid chunks in your pancakes and expect a rather dense final product.

Vegan Pancake Recipe with Flax Eggs



3 tablespoons water

1 tablespoon flax meal

3/4 cup coconut milk

1 cup whole wheat flour

1 tablespoon sugar

1 tablespoon lemon juice

2 tablespoons vegetable oil

1 tablespoon baking powder

1/4 teaspoon salt

1 tablespoon vanilla extract


Method of preparation:

In a small bowl, mix the ground flax seed with warm water. Place in the fridge for about 15 minutes until a sticky mass is obtained.

Whisk together the whole wheat flour, baking powder, sugar, and salt.

Add the coconut milk, vegetable oil, lemon juice, vanilla extract, and flax egg. Stir together until smooth and homogeneous.

Heat a skillet or griddle over medium-high heat. Grease with some vegetable oil or non-stick cooking spray. Pour about a 1/4 cup pancake batter onto the skillet for each pancake.

Cook until bubbles appear on top, then turn and cook the opposite side for 1-2 minutes until golden brown.


Serve warm.



I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!

How to Make a Perfect Swiss Meringue Buttercream Using Cream of Tartar

How to Make a Perfect Swiss Meringue Buttercream Using Cream of Tartar

Everyone loves Swiss meringue buttercream because it is so quick and easy to make. This frosting is based on an ingredient we all have in the kitchen – egg whites, cooked in a water bath and whipped until light and airy. The final touch is given with the addition of butter which turns the mixture into a smooth frosting.

Not to mention how versatile this silky frosting is! You can add anything that comes to mind – chocolate chips or melted chocolate, peanut butter, fresh or dried fruits, vanilla paste or vanilla beans… You just can’t go wrong with Swiss meringue buttercream!

Why You Should Not Omit Cream of Tartar in Your Swiss Meringue Buttercream Recipe


However, even the simplest recipes can fail. In the case of Swiss meringue buttercream, there is a number of things that can go wrong. For one, we tend to underestimate the importance of cream of tartar and often omit it.

Why is cream of tartar so important in meringues? Well, cream of tartar contains acid which produces more stable meringues that are less likely to weep. Furthermore, the acidity of cream of tartar also makes a great balance with the simple sweetness of this frosting. Luckily, if you don’t have cream of tartar in your pantry, you can easily replace it with another acidic ingredient like lemon juice or white vinegar. Add 1/8 teaspoon cream of tartar per egg white in the recipe, or replace with a ½ teaspoon of lemon juice or white vinegar per egg white before beating.

I consider investing in cream of tartar a very wise decision firstly, because it has an indefinite shelf life and secondly, because cream of tartar substitutes not always produce exactly similar final products. Last but not the least, cream of tartar is not limited to meringues; it can be used to improve a great number of dishes.

Besides Omitting Cream of Tartar, What Other Mistakes Can Ruin Your Swiss Meringue Buttercream?


The other two common mistakes when making Swiss meringue is not adding enough sugar and not cooking it at high enough heat. One, or a combination of these two, results in an eggy-flavored mixture. The addition of butter will only make it worse; the mixture will become thick and greasy.


When it comes to sugar, you can use the granulated version when you’re making a meringue, but many pro cooks usually opt for caster sugar because it dissolves more easily.  How much sugar do you add to your Swiss meringue? Soft meringues usually need 2 tablespoons of sugar for every egg white; however, Swiss meringue belongs to the group of hard meringues which call for a ¼ cup per egg white, and usually contain an acidic substance like cream of tartar or lemon juice.

Increasing the amount of sugar also ensures that the sweetness and flavor of the meringue are not overpowered by the butter and result in a lighter final product. The very increase of sugar requires the meringue to be cooked to a higher temperature.


Meringues and heat are in a serious relationship! Meringues hate low cooking temperatures and humidity, so much so you must always make sure the kitchenware you’re using is completely dry. You are even advised to avoid making meringues on humid days!

Swiss meringue is made with cream of tartar or another acid, sugar, and egg whites, by heating them in a double boiler over boiling water. Whisk egg whites and sugar just to break up the whites, but not so hard that they form a foam. The sugar will melt and prevent the egg whites from coagulating. Heat over medium-high heat and whisk constantly until the temperature of the egg whites reaches 120 to 185 degrees F or higher (use a digital thermometer to check). Remove the bowl from the heat, and keep beating the warm whites until stiff peaks are formed. The temperature at this point should be 90 degrees F.

This is important because the meringue mixture and the butter which is to be added need to have similar temperatures (the butter should be softened to about 65 degrees F before being added to the meringue). If their temperatures are too different, the resulting buttercream will be either too thick and greasy or too thin and runny.

Swiss Meringue Buttercream with Cream of Tartar Recipe



egg whites from 5-6 large eggs (2/3 cup)

1 2/3 cup caster sugar

1/4 teaspoon cream of tartar

1/2 teaspoon salt

5 sticks unsalted butter, softened

2 teaspoons vanilla extract (optional)

Method of Preparation:

Step 1

Place a ring of foil at the bottom of a large pot (to prevent the bowl from touching the pot) and fill the pot with about 1 1/2 inches of water. Place over high heat until the water starts simmering.

Step 2

In a bowl, combine the egg whites, cream of tartar, sugar, vanilla extract, and salt. Set the mixture over the previously heated water, stirring and scraping constantly with a spatula for about 10-13 minutes, until the whites reach 185°F. Whip the mixture with an electric mixer at high speed for about 10-12 minutes, until the meringue has stiff peaks, and feels cool & smooth to touch.

Step 3

With the mixer still running, add the butter. Keep whipping until the mixture becomes thick, creamy, and soft.

Note: In case your buttercream still turns loose even after you have taken all these precautions, don’t throw it away! Place it in the refrigerator for about 15 minutes and whip again until it becomes thick. On the other hand, if the buttercream is too thick, set the bowl over a pan filled with hot water until it loosens up a bit, then whip again until it softens.

Storing Swiss Meringue Buttercream


Swiss buttercream is best when used immediately as a cake or cupcake frosting. If you want to store it, place it in a gallon-sized ziplock bag, seal and lay flat. It will keep for up to two weeks in the fridge or several months in the freezer. If stored for longer it won’t spoil but will absorb unpleasant odors.

When you’re ready to use the buttercream for frosting, take it out and warm to 72 degrees F, then whip in order to make it soft and spreadable.

Cakes other desserts frosted with Swiss meringue buttercream don’t need to be refrigerated. due to the fact that the buttercream is fully cooked. On the contrary, refrigerated cakes stale faster!

Enjoy your perfect Swiss meringue buttercream!

I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!

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