Isn’t it odd that cream of tartar is likely a staple in every baker’s pantry, yet most of us don’t even know what it really is? I was reorganising my baking drawer when I came across a trusty container of cream of tartar and wondered, what is this even made of? And, how does it work?
So, I did a deep dive into all things ‘cream of tartar’ and what I discovered is totally not what I expected.
What is cream of tartar made from? Long answer short: grapes!
How did I not know this? We love wine for a variety of reasons; it’s great for cooking, great for drinking, and some even use it as disinfectant. But I never knew it’s where cream of tartar comes from – mind blown.
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 the purpose of cream of tartar?
You may be familiar with cream of tartar if you’ve made pavlovas, meringues, and even some cakes and cookies. But the real question is: what does it do?
Recipe developer and food writer Alison Adams explains: “It actually speeds up the formation of bubbles in a liquid, creating a stable, yet aerated consistency. It also prevents the crystallisation of egg whites and sugar in the mixing process. In the instance that you’re making a meringue or a pavlova, cream of tartar helps stop the egg proteins from sticking together, to create stabilised air pockets.” This means it helps create those sky-high, melt-in-your-mouth meringues.
What can I substitute for cream of tartar?
Since cream of tartar contains acidity, a great replacement is lemon juice. Alison tells me that “typically, the equivalent to half a teaspoon of cream of tartar is one teaspoon of lemon juice”.
Is cream of tartar the same as baking soda?
Even though they’re similar in colour, consistency and packaging, baking soda and cream of tartar are totally different ingredients.
Baking soda is alkaline and commonly used in recipes that mix moisture plus an acidic ingredient (such as lemon juice, chocolate, buttermilk or honey) together to make batter rise.
Read all about the difference between baking soda, baking powder, and bicarbonate of soda here. Looks like I’m about to get my mind blown again…
Cream of tartar is a dry, powder-like, acidic byproduct of winemaking called for in a myriad of different baking recipes (from cookies to cakes to frosting). Grapes are a natural source of cream of tartar's main ingredient: tartaric acid (hence the “tartar” in its name).
Cream of tartar is a dry, powder-like, acidic byproduct of winemaking called for in a myriad of different baking recipes (from cookies to cakes to frosting). Grapes are a natural source of cream of tartar's main ingredient: tartaric acid (hence the “tartar” in its name).
If you find yourself in a pinch in the kitchen, you can swap white vinegar for cream of tartar. This substitute works best when stabilizing egg whites for recipes like soufflés and meringues. Simply use an equal amount of white vinegar in place of cream of tartar when you're whipping egg whites.
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.
Yet, the only claim that's backed by science is its effect as constipation relief. The FDA recognizes cream of tartar as a safe ingredient when consumed in small quantities. Ingesting high amounts of it may lead to hyperkalemia, or dangerously high potassium blood levels.
The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...
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.
In other applications where whipped whites provide structure, the meringue base would be weaker, and possibly collapse, without a stabilizer like cream of tartar.
The tartaric acid crystals that go into cream of tartar are sometimes called “wine diamonds” because of their value and scarcity. That makes cream of tartar more expensive than baking supplies like baking soda and baking powder.
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.
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.
It's what separates a tangy, chewy snickerdoodle from an ordinary cinnamon-coated sugar cookie. The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness. Science!
Apart from its baking uses, cream of tartar can also help preserve produce, similar to alum. Soak your fruits and vegetables in a mixture of water and cream of tartar (1/4 teaspoon cream of tartar with 1 cup of water) before storing them in the fridge.
Cream of tartar may reduce the chances of UT infections. But, excess potassium levels in the blood put kidneys under pressure. It is because potassium is a potent diuretic. Therefore, an increase in potassium levels leads to a rise in the diuretic action of the kidneys, which is harmful.
Potassium bitartrate is a natural laxative that can help with digestive issues like constipation. This benefit comes from its potassium and magnesium content. However, there are case studies showing toxicity from consuming too much cream of tartar for its laxative effects, so stick to smaller amounts mixed with water.
Consuming 1/4 - 1/2 tsp of Cream of Tartar each day will provide up to 10% of an essential mineral. Deficiency in potassium can lead to fatigue, muscle cramps, tingling and numbness plus mood changes. A 1/4 tsp of cream of tartar is around 3% of your daily requirement. An alternative to cream of tartar is LoSalt.
Ok, the good news first: cream of tartar is completely unrelated to teeth. Whew! In fact, it's an acidic by-product from the process of making wine. It's found in the sediment left behind in barrels after the wine has been fermented, and it gets purified into the powdery white substance that we use in baking.
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.
Cream of Tartar: Stabilizes the egg whites and keeps them from deflating. This helps create that light, fluffy texture. Vanilla: Vanilla extract adds incredible flavor! For angel food cake variations, try replacing some or all of the vanilla with almond extract, orange extract, or lemon extract.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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