What is Cream of Tartar? – Cooking Clarified (2024)

FAQs

What is Cream of Tartar? – Cooking Clarified? ›

Cream of tartar, or potassium acid tartrate if you want to get chemical about it, is a fine, white powder made by purifying and grinding the crystals that form inside wine barrels during the wine-making process It's also an ingredient in baking powder.

The most common recipes that call for cream of tartar are those that call for egg whites to be whipped, like angel food cake, genoise cake, meringue, and macarons. Jampel says that is because cream of tartar works as an egg white stabilizer that increases both the volume and shelf life of the meringue.

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.

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.

Cream of tartar is praised for multiple potential health benefits, from migraine relief to help quitting smoking. 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.

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.

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

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.

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.

These crystals, which are also known as "wine diamonds," can occasionally be found on corks and the bottom of wine bottles. But unless you're making large quantities of wine at home, you won't be able to make cream of tartar yourself, should you find yourself in need of some while baking or cleaning.

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.

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

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.

Side effects of cream of tartar may include hyperkalemia, or high potassium levels, in the blood. This can lead to irregular heart rhythms, muscle weakness, or paralysis. Other possible side effects include stomach pain, diarrhea, and allergic reactions.

The Purpose of 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.

As grape juice sits and ferments, potassium bitartrate precipitates and forms crystals on the inside of the casks which can then be collected and processed to make cream of tartar. 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.

What Is Cream of Tartar Used For? Adding a small amount of cream of tartar when you're beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those minuscule air bubbles you're whipping up.

You can drink half a teaspoon of cream of tartar in one glass of water and feel the difference. Cream of tartar is rich in potassium, and this element can reduce migraine. In addition, it acts as a buffer that controls acid-alkaline levels and boosts antioxidants in the body.