What Happens If You Skip Cream Of Tartar In A Recipe? - Tasting Table (2024)

FAQs

What Happens If You Skip Cream Of Tartar In A Recipe? - Tasting Table? ›

Leaving the cream of tartar, or any of these suitable substitutes, out of a recipe won't ruin it. Your egg whites may need a little more attention, and your cookies may have a crunchier bite, but they'll still be delicious, and your final product will still be enjoyable.

You can also simply leave out the cream of tartar from a recipe, which may result in baked goods that are not as fluffy, but will still work out and taste good.

Without cream of tartar, you'll get the same baked good in the end, but the consistency may not be as flawless. If you're worried about your cake coming out too flat or your lemon meringue pie going runny, adding cream of tartar is an effective way to prevent it.

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

In baked goods, cream of tartar is used as a leavener, to give cakes, muffins and cookies their rise. It has a tinny, metallic taste that's most noticeable in Snickerdoodle cookies. A tiny pinch added to water also helps vegetables maintain their color when they're blanched.

The Best Substitute for Cream of Tartar

For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.

High intakes of cream of tartar may lead to hyperkalemia, or dangerously high blood potassium levels, due to its high potassium content.

While cream of tartar is not an ingredient you probably keep on hand in your kitchen, it is worth the investment if you are trying to become a playdough making pro. Cream of tartar really helps to get your playdough to the fun gel form and prevent it from staying too wet.

Cream of tartar has a slightly tangy, acidic flavor, but it's not typically used in large enough quantities to impact the flavor of dishes. While you'll find cream of tartar in spice jars and tins in the baking aisle, it also makes appearances in cleaning solutions.

Can you use too much cream of tartar? ›

“Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.

No. Cornstarch is a starch used for thickening, while cream of tartar is an acid used for leavening, stabilizing, and preventing crystallization. They play totally different roles in baking and are not considered substitutes for one another.

Stick to a 2:1 ratio of cream of tartar to baking soda for best results. Replace 1 teaspoon (5 grams) of baking powder with 1/4 teaspoon (1 gram) of baking soda plus a 1/2 teaspoon (2 grams) cream of tartar.

The cream of tartar makes the pancakes fluffy and not flat. Add a dash of vanilla for a sweeter flavor.

Not removing tartar from your teeth early can cause tooth decay as the bacteria eats away at your tooth enamel. It can lead to gum diseases such as gingivitis or more seriously periodontal disease which is when your gums recede or shrink away from your teeth.

Cream of tartar does not expire so long as you store it in a cool and dry space. When in doubt, check for a powdery, white appearance and a slightly acidic smell. Discard your cream of tartar if it has become discolored or if it has a strong smell.