Morton & Bassett Spices
Morton & Bassett Cream of Tartar
What it is
Cream of tartar, also known as potassium bitartrate, is a crystalline powder derived from tartaric acid. It is a byproduct of winemaking, collected from the inside of wine barrels. This fine white powder is commonly used in baking and cooking for its leavening and stabilizing properties. It is a staple ingredient for many home bakers looking to achieve specific textures and results in their recipes.
How people cook with it
This ingredient is essential for achieving fluffy baked goods and stabilizing meringues. It plays a key role in many classic recipes.
- Stabilizing egg whites
- Preventing sugar crystallization
- Creating tender cakes
- Making meringue
When combined with baking soda, cream of tartar acts as a chemical leavening agent, producing carbon dioxide gas that causes doughs and batters to rise. It helps create a lighter, airier texture in cakes, cookies, and quick breads. In meringue, it strengthens the egg white structure, making them more stable and less likely to weep. It can also be used to prevent sugar from crystallizing in candies and frostings, ensuring a smooth texture. A small amount goes a long way in achieving desired culinary results.
How it differs from similar foods
Unlike baking soda, cream of tartar is an acid and requires a base, such as baking soda, to produce leavening. It also has a milder flavor profile than some other acidic ingredients, making it ideal for delicate baked goods where a strong taste is not desired.
Who it is for
Home bakers and cooks who enjoy creating a variety of baked goods and confections will find this ingredient useful.
How to keep the rest
Store any remaining cream of tartar in its original container or an airtight vessel in a cool, dry place. Ensure the lid is tightly sealed to prevent moisture absorption, which can cause clumping and reduce its effectiveness over time. Proper storage will maintain its quality for future use.