Baking 101: What is cream of tartar?
Ever wondered what Cream of tartar is? Or what recipes require this little gem? A lot of people overlook this little jar of white powder, but I am going to unpack the mystery behind it and uncover the reason why you should hang onto it.
What is cream of tartar?
Cream of Tartar (also known as potassium bitartrate) is a versatile, acidic, crystalline powder derived from tartaric acid. It’s collected as a byproduct from the fermentation process during winemaking, where is forms on the inside of wine barrels as crystals. Once refined and ground into a powder, it becomes the cream of tartar commonly found in kitchens that does wonders for your desserts.
Cream of tartar is never meant to be used in large quantities, a lot of recipes only ask for a pinch or two as just a touch of it makes a big difference in your baking and cooking.
How do you use cream of tartar in cooking/baking?
Stabilizing Egg Whites: One of the most famous roles is in meringue-making, where it helps stabilize whipped egg whites by strengthening the bubbles formed during whisking. The acid in cream of tartar lowers the pH of the egg whites, making them more stable and less likely to collapse. This helps in maintaining the desired stiff peaks for longer periods, resulting in better texture for many dishes.
Leavening Agent: When paired with baking soda, cream of tartar acts as a leavening agent. The acid in cream of tartar reacts with the alkaline baking soda, producing carbon dioxide gas, which helps dough rise and creates a light, airy texture.
Preventing Sugar Crystallization: Cream of tartar is often used in candy-making and frostings to prevent sugar from crystallizing. It interferes with the formation of large sugar crystals, which can ruin the texture of candy or making frosting grainy.
Cooking Vegetables: Cream of tartar can also be added to boiling water when cooking vegetables like potatoes or cauliflower. The acidic properties help maintain the colour of the vegetables, especially for greens, and prevent them from turning brown or grey. This is a useful trick to help enhance presentation.
Other uses of cream of tartar?
Stain Removal: It’s effective in removing stains from fabric, such as ink and rust stains
Cleaning Appliances: It’s often mixed with vinegar or lemon juice to clean appliances like coffee pots and ovens, thanks to its abrasive and acidic nature.
Polishing Metal: For tarnished metal, combining cream of tartar with vinegar or lemon juice creates a polish that restores the shine of metals.
Cream of tartar substitutes?
These are some common substitutes for cream of tartar, depending on the recipe:
Lemon Juice: Use 1 teaspoon of lemon juice for every ½ teaspoon of cream of tartar. It’s acidic like cream of tartar and works well in baking or stabilizing egg whites.
White Vinegar: Use 1 teaspoon of white vinegar for every ½ teaspoon of cream of tartar. This also provides the necessary acidity for leavening or stabilizing.
Baking Powder: If your recipe calls for both baking soda and cream of tartar, you can substitute 1 ½ teaspoons of baking powder for every 1 teaspoon of cream of tartar. Baking powder contains both cream of tartar and a base, so it can serve as a direct replacement in most baked goods.
Buttermilk: If using in a recipe that includes liquid ingredients, substitute an equal amount of buttermilk for the liquid and omit the cream of tartar.
Yoghurt: Like buttermilk, plain yoghurt can also replace the cream of tartar. Thin it with water to match the consistency needed for the recipe.
How to store cream of tartar and its shelf life?
Cream of tartar should be stored in an airtight container in a cool, dry place, away from heat, moisture, and direct sunlight. A pantry or cupboard works well. Proper storage will help it maintain it potency and prevent clumping.
Cream of tartar has an indefinite shelf life if stored properly. While it doesn’t spoil, its potency may decrease over time, especially if exposed to moisture or air.