What to know about cream of tarter (2024)

FAQs

What to know about cream of tarter? ›

Cream of tartar, also known scientifically as potassium bitartrate, is a versatile ingredient that plays a crucial role in various commercial applications. This fine, white powder is a byproduct of winemaking and is commonly used in the culinary industry as a stabilizing and leavening agent.

Cream of tartar is a white powder sold in the baking aisle that's commonly used to stabilize whipped egg whites in meringues and cakes, prevent sugar crystallization in candies and caramel, and act as the activating ingredient in baking powder.

“Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

Cream of tartar is praised for multiple potential health benefits, from migraine relief to help quitting smoking. Yet, the only claim that's backed by science is its effect as constipation relief. The FDA recognizes cream of tartar as a safe ingredient when consumed in small quantities.

Generally speaking, cream of tartar doesn't spoil over time so much as it loses its potency to be effective. Over time, you may see it start to clump up — while this can be a sign of excess moisture, small clumps are completely normal and require nothing more than a little sifting with a fork.

What is a Good Replacement for Cream of Tartar? A good replacement for cream of tartar in baking is 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.

Cream of tartar doesn't alter kidney functioning.

Cream of tartar may reduce the chances of UT infections. But, excess potassium levels in the blood put kidneys under pressure. It is because potassium is a potent diuretic.

What Is Cream of Tartar Used For? Adding a small amount of cream of tartar when you're beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those minuscule air bubbles you're whipping up.

You can also simply leave out the cream of tartar from a recipe, which may result in baked goods that are not as fluffy, but will still work out and taste good.

Is cream of tartar good for your gut? ›

Potassium bitartrate is a natural laxative that can help with digestive issues like constipation. This benefit comes from its potassium and magnesium content. However, there are case studies showing toxicity from consuming too much cream of tartar for its laxative effects, so stick to smaller amounts mixed with water.

The most common recipes that call for cream of tartar are those that call for egg whites to be whipped, like angel food cake, genoise cake, meringue, and macarons. Jampel says that is because cream of tartar works as an egg white stabilizer that increases both the volume and shelf life of the meringue.

It isn't always necessary to include cream of tartar in a recipe. If a recipe calls for cream of tartar, it's there to maintain a specific texture. A frosting without crystalized sugar is a lot creamier, and any batter or meringue with stabilized egg whites yields a fluffier end result, The Spruce Eats explains.

To test its potency, a simple method involving warm water and baking soda can reveal whether the cream of tartar still has the necessary reactive qualities. If the mixture bubbles vigorously, it indicates that the cream of tartar is still active and can be used in culinary applications with confidence.

Even though they're similar in colour, consistency and packaging, baking soda and cream of tartar are totally different ingredients. Baking soda is alkaline and commonly used in recipes that mix moisture plus an acidic ingredient (such as lemon juice, chocolate, buttermilk or honey) together to make batter rise.

Cream of tartar is a recipe staple, particularly in baking. However, most people are unaware that mixing cream of tartar and baking soda creates baking powder. Cream of tartar is a must-add to many baking recipes, like meringue or a souffle, because it stops sugar crystals from binding together.

Cream of tartar, scientifically known as potassium bitartrate, is an acidic byproduct produced during winemaking. It is used as a stabilizing agent and is commonly combined with baking soda to create baking powder. Unlike baking soda, cream of tartar does not cause immediate rising.

When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.