Cream of Tartar: What It Is and How to Use It (2024)

FAQs

Cream of Tartar: What It Is and How to Use It? ›

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

The Purpose of Cream of Tartar

Cream of tartar is a white powder found in the baking aisle that is commonly used to help stabilize whipped egg whites in meringues and cakes and give snickerdoodle cookies their signature flavor and texture. It's made from tartaric acid, a byproduct of the winemaking process.

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.

High intakes of cream of tartar may lead to hyperkalemia, or dangerously high blood potassium levels, due to its high potassium content.

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.

Cream of Tartar Benefits

It's known for treating arthritis, combatting heartburn and even clearing up acne-prone skin. The alkaline in cream of tartar can also prevent and treat bacterial infections, help to lower your blood pressure and, of course, it tastes great in any baked good.

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.

In baked goods, cream of tartar is used as a leavener, to give cakes, muffins and cookies their rise. It has a tinny, metallic taste that's most noticeable in Snickerdoodle cookies. A tiny pinch added to water also helps vegetables maintain their color when they're blanched.

Cream of tartar mixed with vinegar makes an all-natural paste that's aces at breathing new life into old aluminum pots and pans. Apply the paste to the pan, then allow it to set for at least an hour, longer if possible. Scrub the pan and watch the caked-on food, grime, and other detritus disappear.

How do you clean a shower with cream of tartar? ›

Bathroom Surfaces

Mix equal parts cream of tartar with white vinegar for a heavy-duty cleaning paste. Apply onto your bathroom surfaces with a scrub brush or heavy-duty sponge, then wipe off with a clean, damp cloth.

The secret to getting those aluminum pans clean again is as close as your spice shelf. Just grab the jar of cream of tartar. Fill the pan with water and add 1 tablespoon of cream of tartar for each quart of water.

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.

The enemy of homemade candies and caramels is large crystals of sugar, but cream of tartar can prevent that (it binds to the sugar crystals and keeps them small). Add a pinch of cream of tartar to boiling sugar for smooth caramel and crunchy, pro-level candy.

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.