Morton & Bassett Spices
Morton & Bassett Cream of Tartar
What it is
Cream of tartar is a fine, white powder derived from tartaric acid, a byproduct of winemaking. It is commonly used in baking as a leavening agent and stabilizer. Its acidic nature helps to create a tender crumb in cakes and cookies. It also prevents sugar from crystallizing, which is useful when making meringues or candies. This spice is a pantry staple for many home bakers.
How people cook with it
This ingredient is essential for achieving specific textures and results in various baked goods. It plays a crucial role in both leavening and stabilizing mixtures.
- Stabilizing egg whites
- Preventing sugar crystallization
- Creating tender baked goods
- Making homemade playdough
When baking, cream of tartar is often combined with baking soda to create a complete leavening system. The acid in the cream of tartar reacts with the alkaline baking soda to produce carbon dioxide gas, which causes doughs and batters to rise. It can also be added to whipped egg whites to help them hold their shape and become more voluminous, preventing them from weeping or becoming grainy. For sugar work, a small amount can be added to prevent the formation of large sugar crystals, resulting in a smoother texture.
How it differs from similar foods
Unlike baking powder, which contains both an acid and a base, cream of tartar is purely an acid. It requires a base, such as baking soda, to activate its leavening properties. It also has a more concentrated acidic effect compared to other common acids like lemon juice or vinegar.
Who it is for
Home bakers and cooks who enjoy making cakes, cookies, meringues, and other delicate baked items often keep this on hand.
How to keep the rest
To maintain its quality, store cream of tartar in a cool, dry place away from direct sunlight and moisture. Ensure the container is tightly sealed after each use to prevent clumping and preserve its potency. Proper storage will ensure it remains effective for future baking projects.