What to know about cream of tarter (2024)

FAQs

What to know about cream of tarter? ›

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 white powder sold in the baking aisle that's commonly used to stabilize whipped egg whites in meringues and cakes, prevent sugar crystallization in candies and caramel, and act as the activating ingredient in baking powder.

Cream of tartar is a white, acidic powder similar to baking powder used as a food additive, baking ingredient, and all-purpose cleaning agent. Composed of 20% potassium, it is a byproduct of winemaking. Cream of tartar is praised for multiple potential health benefits, from migraine relief to help quitting smoking.

It adds tang to snickerdoodles, stabilizes egg whites for fluffy angel food cakes and light-as-air meringues, and prevents sugar from crystallizing for smooth syrups and chewy cookies. Cream of tartar is incredibly versatile and is an absolute must-have for all bakers, no matter their skillset.

When water is added to a combination of cream of tartar and baking soda, the cream of tartar reacts with the baking soda to produce a gas that you see as bubbles. This reaction is very similar to a more familiar acid, namely vinegar (acetic acid), which reacts with baking soda to form bubbles.

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.

Cream of tartar is the potassium acid salt of tartaric acid, otherwise known as potassium acid tartrate or potassium bitartrate. Although it has many uses in food and beverages, it primarily finds use as a component of leavening systems for bakers. Properties of cream of tartar: Chemical formula: KC₄H₅O.

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.

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.

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.

What happens if you use too much cream of tartar? ›

Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

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.

Tell students that cream of tartar is a dry acid and that, when mixed with water, it reacts with baking soda to produce carbon dioxide gas. This is very similar to the way vinegar (a solution of acetic acid) reacts with baking soda to produce a gas.

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.

In cookie recipes, cream of tartar interacts with baking soda (or baking powder containing cream of tartar) and sugar. This combo creates a small chemical reaction, releasing carbon dioxide gas.

It is ideal for the generation of carbon dioxide from baking soda. In fact, one version of baking powder is a mixture of sodium bicarbonate and cream of tartar. When the mixture dissolves, bubbles of carbon dioxide are released. The same chemistry can be used to keep drains clear.

“Weak acids, such as cream of tartar, stabilize egg white foams by lowering pH, which increases the stability of the foam,” explains Baker's Hotline Specialist David Binkley. This baking staple has more uses than just stabilizing egg whites, however.

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.

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.