Grocery · 3 oz
Cream of Tartar Spice
What it is
Cream of tartar is a fine, white, acidic powder derived from tartaric acid. It is a byproduct of winemaking, specifically from the sediment that forms in wine barrels. This culinary ingredient is often found in the spice aisle of grocery stores. It is a common pantry staple for many home bakers and cooks. Its primary function in cooking is as a leavening agent and stabilizer.
How people cook with it
This versatile spice is used in a variety of sweet and savory dishes. It plays a crucial role in achieving specific textures and preventing undesirable outcomes in baking.
- Stabilizing egg whites
- Preventing sugar crystallization
- Leavening baked goods
- Tenderizing meat
When whipping egg whites for meringues or angel food cake, adding a small amount of cream of tartar helps to create a more stable foam. This prevents the whites from weeping or collapsing. In candy making, it can be added to sugar syrups to prevent them from crystallizing, resulting in a smoother texture for items like fudge or fondant. It is also sometimes combined with baking soda to create a homemade baking powder, providing lift in cakes and cookies. A pinch can also be used to tenderize certain meats.
How it differs from similar foods
Unlike baking soda, which is alkaline, cream of tartar is acidic. This acidity is key to its leavening and stabilizing properties. It reacts with moisture and heat to produce carbon dioxide, aiding in rise. It also has a distinct tart flavor that is less pronounced than vinegar or lemon juice.
Who it is for
Home bakers and cooks who enjoy making desserts, candies, and other baked goods often keep this ingredient on hand.
How to keep the rest
To maintain its freshness and effectiveness, store cream of tartar in a cool, dry place in an airtight container. Keep it away from humidity, as moisture can cause it to clump and lose its potency. Properly stored, it can last for a long time.