Cream of tartar, also known scientifically as potassium bitartrate, is a versatile ingredient that plays a crucial role in various commercial applications. This fine, white powder is a byproduct of winemaking and is commonly used in the culinary industry as a stabilizing and leavening agent. In commercial baking, cream of tartar is frequently used to stabilize egg whites, preventing them from collapsing and aiding in the creation of light and fluffy meringues and souffles. Its acidic properties also activate baking soda in recipes, acting as a leavening agent to help baked goods rise evenly and maintain their structure.
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Where Does Cream of Tartar Come From?
Cream of tartar is formed during the fermentation of grape juice into wine. When grape juice is fermented, potassium bitartrate crystals, also known as wine diamonds, are left behind in the barrels. These crystals are then collected and processed to create cream of tartar.
What Does Cream of Tartar Taste Like?
Cream of tartar has a unique taste profile that sets it apart from other common kitchen ingredients. This powdery substance is often described as having a slightly acidic and tangy flavor, with a hint of bitterness. When used in recipes, cream of tartar adds a subtle tartness that can enhance the overall taste of a dish.
Despite its sour taste, cream of tartar is not typically used as a primary flavoring agent in recipes. Instead, it is often added to baked goods and confections to stabilize egg whites, prevent sugar crystallization, and create a lighter texture. In these applications, cream of tartar's flavor mostly fades into the background, allowing other ingredients to shine while benefiting from its unique chemical properties.
Where to Find Cream of Tartar
You can find cream of tartar in the spice aisle of most grocery stores. Bakeries can also buy cream of tartar in bulk wherever they buy baking supplies.
Cream of Tartar Uses
Cream of tartar is a versatile ingredient that you can use for a variety of recipes and applications. Below we've listed some of the most common uses for cream of tartar:
- Making Smooth Meringues - Cream of tartar helps to stabilize egg whites and speed up the foaming process when making meringue. To give your egg whites more stability, add 1/8 teaspoon of cream of tartar per egg white.
- Baking Snickerdoodle Cookies - Most traditional snickerdoodle recipes include cream of tartar to give these cookies their signature tangy taste and chewy texture.
- Substituting Baking Powder - Baking powder is made by combining baking soda and cream of tartar. If you’re in a pinch, you can substitute 1 tablespoon of baking powder with 1 teaspoon of baking soda and 2 teaspoons of cream of tartar.
- Reducing Discoloration of Vegetables - When boiling or steaming vegetables, add 1/4 teaspoon of cream of tartar to the water to keep them bright and colorful.
- Preventing Sugar Crystals in Candy Making - Adding cream of tartar to your cooking sugar can help stop the formation of crystals that ruin the texture of freshly made candy.
Cream of Tartar Substitute
If you need a quick substitute for cream of tartar, use 1 teaspoon of lemon juice or white vinegar to replace every 1/2 teaspoon of cream of tartar in your recipe. These ingredients will replace the acidity of cream of tartar in your dish.
Cream of Tartar vs Baking Soda
Cream of tartar and baking soda are both common kitchen ingredients used in baking, but they serve different purposes and should not be used interchangeably. Understanding the differences between cream of tartar and baking soda is essential for achieving the desired results in your baking projects.
Cream of tartar is primarily used in recipes that require an acidic ingredient to activate baking soda, while baking soda is used on its own or in combination with an acidic ingredient to create the necessary chemical reaction for leavening.
How Long Does Cream of Tartar Last?
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.
How to Store Cream of Tartar
Proper storage of cream of tartar is essential to maintain its quality and potency. Like with many other ingredients, cream of tartar should be stored in an air-tight container to prevent moisture from affecting its texture and potency. It should also be stored in a cool, dark place to avoid direct sunlight and heat sources, as exposure to light and heat can degrade its quality over time.
From stabilizing egg whites to preventing sugar crystallization, this powdery substance has many benefits that make it a valuable addition to any kitchen. Whether you looking to improve the texture of your meringues in your new bakery or a chef in need of a natural cleaning agent, cream of tartar is a useful ingredient to have on hand. Its ability to enhance flavors, improve the texture of baked goods, and even aid in the cleaning of kitchen surfaces makes it a versatile and valuable ingredient for commercial foodservice operations.
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FAQs
A byproduct of wine-making, cream of tartar is a dry, powder-like, acidic sediment that is left behind during fermentation. Although derived from the winemaking process, it's all thanks to grapes that cream of tartar exists. This is because they're a natural source of tartaric acid, which is its primary ingredient.
What is a good substitute for cream of tartar? ›
What is a Good Replacement for Cream of Tartar? A good replacement for cream of tartar in baking is 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.
What is cream of tartar? ›
Cream of tartar is a white powder found in the baking aisle that is commonly used to help stabilize whipped egg whites in meringues and cakes and give snickerdoodle cookies their signature flavor and texture. It's made from tartaric acid, a byproduct of the winemaking process.
Do I really need cream of tartar? ›
You technically could — egg whites will still whip to stiff peaks without cream of tartar — but we highly recommend including it whenever it's called for in a recipe.
Is cream of tartar just baking soda? ›
Is cream of tartar the same as baking soda? No. Although they are similar in appearance, cream of tartar and baking soda are completely different ingredients. Baking soda, which also goes by the name sodium bicarbonate, is a leavening agent that reacts with acids in a recipe.
What happens if you leave cream of tartar out of a recipe? ›
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.
What happens without cream of tartar? ›
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.
What is cream of tartar called in the US? ›
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC4H5O6, is a chemical compound with a number of uses. It is the potassium acid salt of tartaric acid (a carboxylic acid). In cooking, it is known as cream of tartar.
Where would you find cream of tartar in a supermarket? ›
You can find cream of tartar in the spice aisle of most grocery stores. Bakeries can also buy cream of tartar in bulk wherever they buy baking supplies.
What is the shelf life of cream of tartar? ›
To keep track of its freshness, label the container with the date of purchase. Cream of tartar typically has a shelf life of about 2-3 years, and knowing when you bought it can help you determine if it's time for a replacement.
Lemon juice.
Both white vinegar and lemon juice can be used to make my buttermilk substitute, and they can serve as cream of tartar substitutes too! You'll want to double the measurement before substituting lemon juice, so for every one teaspoon of cream of tartar, you'll want to add two teaspoons of lemon juice.
What are the disadvantages of cream of tartar? ›
Cream of tartar's most important side effect is the risk of hyperkalemia — or excessive potassium levels in your blood — due to its high potassium content ( 10 ).
Is cream of tartar good for your kidneys? ›
Cream of tartar is rich in potassium levels. Potassium is a crucial element that works in sync with the kidneys. Kidneys work more effectively when potassium levels are well-maintained in the body.
What is cream of tartar mainly used for? ›
Although cream of tartar clearly excels in churning out fluffy baked goods, the substance is also used as an additive to control the pH levels (basicity or acidity) of products, prevent microorganisms like bacteria from growing, and keep foodstuffs from getting all lumpy thanks to excessive moisture.
Why do they call it cream of tartar? ›
In 1768, Swedish chemist Charles William Scheele investigated its properties and isolated and refined cream of tartar. The resulting purified powder is white, and since “cream” often refers to the best of the best, it's possible that these factors led to its current name.
Can I replace cream of tartar with apple cider vinegar? ›
The Magic of Cream of Tartar: The Ultimate Baking Stabilizer
Apple Cider Vinegar: For people with allergies to white vinegar, apple cider vinegar can be used instead. Use the same ratio as white vinegar, using two times the amount of apple cider vinegar as cream of tartar called for in the recipe.
Can you substitute cream of tartar with lime juice? ›
While cream of tartar can successfully stand in for lime juice to provide leavening, it will significantly change the flavor and texture of your batter. There are other acidic ingredients that can be substituted for lime juice with greater success.
Can I use baking powder instead of cream of tartar in playdough? ›
Baking powder is a combination of baking soda (sodium bicarbonate) and cream of tartar. It should work as a substitute for cream of tartar, but you may need to play around with the amount to get the texture you want.
Can I substitute meringue powder for cream of tartar? ›
Cream of tartar is a stabilizer and is sometimes used in making meringue to keep the eggs from collapsing. Some meringue powder already has cream of tartar in it to help in stabilizing meringue. So you can't use cream of tartar as a substitute for meringue powder, but it can be used to stabilize meringue recipes.
