What to know about cream of tarter (2024)

FAQs

What to know about cream of tarter? ›

Cream of tartar is a dry, powder-like, acidic byproduct of winemaking called for in a myriad of different baking recipes (from cookies to cakes to frosting). Grapes are a natural source of cream of tartar's main ingredient: tartaric acid (hence the “tartar” in its name).

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.

Refrigeration is unnecessary for cream of tartar and can introduce moisture to the container when taken in and out of the fridge. Stick to storing it in a cool pantry or cupboard to maintain its quality.

The shelf life of cream of tartar is impressively long when stored correctly. Kept in an airtight container in a cool, dry place, cream of tartar remains effective for years beyond its best-by date. It's not unusual for it to maintain its quality for up to four years from the production date.

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.

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

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 does not expire so long as you store it in a cool and dry space. When in doubt, check for a powdery, white appearance and a slightly acidic smell. Discard your cream of tartar if it has become discolored or if it has a strong smell.

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.

Cream of tartar wears many hats in the kitchen. It adds tang to snickerdoodles, stabilizes egg whites for fluffy angel food cakes and light-as-air meringues, and prevents sugar from crystallizing for smooth syrups and chewy cookies.

What are the disadvantages of cream of tartar? ›

Cream of tartar contains a significant amount of potassium. Consuming it in large quantities could lead to an excess of potassium in your blood, a condition known as hyperkalemia. Symptoms can include irregular heart rhythms, muscle weakness, and in severe cases, it may be life-threatening.

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 bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

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.

Without cream of tartar, you'll get the same baked good in the end, but the consistency may not be as flawless. If you're worried about your cake coming out too flat or your lemon meringue pie going runny, adding cream of tartar is an effective way to prevent it.