Grocery
Cream of Tartar
What it is
Cream of tartar is a fine, white powder derived from a byproduct of winemaking. It is the potassium acid salt of tartaric acid. This ingredient is commonly found in kitchens and is used in baking and cooking for a variety of purposes. It is a staple for many home bakers.
How people cook with it
Cream of tartar is a versatile ingredient that can enhance the texture and stability of many baked goods and other dishes.
- Stabilizes egg whites for meringues
- Prevents sugar crystallization
- Acts as a leavening agent
- Tenderizes meat
In baking, cream of tartar is frequently combined with baking soda to create a chemical leavening reaction, producing a lighter texture in cakes, cookies, and quick breads. It is also essential for achieving stiff, glossy peaks when whipping egg whites for meringues, angel food cakes, and soufflés. A small amount can prevent sugar from crystallizing in candies and frostings, ensuring a smooth finish. It can also be used to tenderize meat before cooking.
How it differs from similar foods
Compared to baking soda alone, cream of tartar provides acidity to activate the leavening process. It is also distinct from baking powder, which already contains both an acid and a base. Cream of tartar offers a more controlled and specific acidic reaction.
Who it is for
Home bakers and cooks who enjoy making desserts and savory dishes from scratch will find this ingredient useful.
How to keep the rest
To maintain its freshness and effectiveness, store cream of tartar in a cool, dry place in an airtight container. Keeping it away from moisture will prevent clumping and preserve its leavening properties for future use.