oChef » What Is Cream of Tartar and How Do You Use It?

What Is Cream of Tartar and How Do You Use It?

Cream of tartar is a white, powdery acid salt technically known as potassium hydrogen tartrate. It is best known as a baker's secret weapon for stabilizing egg whites and preventing sugar crystallization.

If you are looking for it in the grocery store, head straight to the spice section. It is typically sold in small jars or tins alongside cinnamon, nutmeg, and other common baking spices.

What Is Cream of Tartar and How Do You Use It?

Understanding Cream of Tartar

While the name sounds creamy, cream of tartar is actually a dry, powdery byproduct of winemaking. It comes from the sediment produced during the fermentation of grapes, which is why grapes are the primary natural source of tartaric acid.

Chemically, it is an acid salt. This acidity is key to its role in the kitchen. Since egg whites are naturally alkaline, adding an acidic ingredient like cream of tartar helps neutralize them, allowing them to hold their structure better when beaten.

Common Culinary Uses

You will most often find this ingredient called for in baking and candy making. Here are its primary jobs:

Stabilizing egg whites: It gives volume and structure to beaten egg whites, which is essential for meringues, angel food cakes, and soufflés.
Preventing crystallization: In sugary desserts like frostings, syrups, and candies, it inhibits the formation of sugar crystals, resulting in a smoother, creamier texture.
Leavening: It is the acidic component in many brands of baking powder. When combined with baking soda and liquid, it creates the gas bubbles that make baked goods rise.

Substitutes and Alternatives

If you are in the middle of a recipe and realize you are out of cream of tartar, there are a few potential workarounds. However, results can vary depending on what you are making.

For beating egg whites:

White vinegar is a common substitute. The general rule is to use the same amount of white vinegar as the cream of tartar called for (often around 1/8 teaspoon per egg white).

For baking batters:

Finding a substitute for cakes or biscuits is trickier because adding liquid can alter the chemistry.
Some bakers suggest using white vinegar or lemon juice in an amount three times the quantity of cream of tartar required.
Caution: Be aware that adding this much extra liquid can lead to a coarser grain or cause the cake to shrink. If possible, sticking to the real thing is safer for delicate baking projects.

Household Uses

Beyond the oven, cream of tartar can surprisingly double as a cleaning agent. It is often used to clean brass and copper cookware. A common method involves creating a paste with a little water or lemon juice to polish tarnished metals.

A Note on History

This ingredient has been around for a very long time. Evidence suggests that winemaking—and potentially the production of tartrate sediment—dates back thousands of years. Traces of calcium tartrate found in pottery ruins in northern Iran indicate that wine production may have existed more than 7,000 years ago.