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Cream of tartar can be used to stabilise egg whites. Or to keep the sugar from crystallising in your preferred homemade desserts. Therefore, if you're asking, "What is cream of tartar," you've come to the perfect place. Let's get started!
A variety of various baking recipes, including those for cookies, cakes, and icing, call for cream of tartar, an acidic byproduct of winemaking that is dry and powder-like. The primary component of cream of tartar is tartaric acid (thus the name "tartar"), which is naturally found in grapes. When tartaric acid is partially neutralised with potassium hydroxide, the result is cream of tartar, which crystallises into a hard crust on the interior of wine barrels.
Why Is Cream Of Tartar Used In Baking?
In baking, it is frequently used to stabilise whipped egg whites, such as in meringue. A little bit (like a 1/4 teaspoon) can help the whipped egg proteins cling to that air and speed up the whipping process. Although you may make meringue without cream of tartar, using it is a smart way to ensure that it won't weep. To prevent whipped cream from deflating, you can also add a pinch to it.
In caramel sauces and fudge, cream of tartar is used to stop the crystallisation of sugar during cooking. It is the hidden component in snickerdoodles because it also stops cooled sugars from crystallising into brittle crystals. Snickerdoodles are essentially cinnamon-flavoured sugar cookies, but cream of tartar prevents them from becoming crunchy or slightly brittle like conventional sugar cookies are. Additionally, it gives a little acidity that counteracts the sweetness.
Although it may not seem useful, cream of tartar also helps prevent browning, which guarantees a consistently pristine white sponge in delicacies like angel food cake.
Is Cream Of Tartar And Baking Soda The Same?
Although baking soda and cream of tartar look the same in terms of colour, consistency, and packaging, they are made of entirely distinct substances. Alkaline baking soda is frequently used in recipes that combine moisture with an acidic component (such as buttermilk, lemon juice, chocolate, or honey) to help the dough rise.
Cream Of Tartar Substitutes
Lemon Juice:
Lemon juice works well in frosting and icing recipes in place of cream of tartar since its acidity can prevent sugar from crystallising. Additionally, it is the preferable alternative to cream of tartar in meringues as well.
Baking Powder:
Baking powder also has tartaric acid in it, much like the cream of tartar. The only recipes that can use this substitution, like snickerdoodles, are those that also call for baking soda.
Equal Parts Of Lemon Juice And White Vinegar:
Use this while beating egg whites or making candy to prevent crystallisation.
How Long Does It Last?
As long as you keep cream of tartar in a cool, dry place, it will always be fresh. When in doubt, you can check it out visually and by smelling it. It should have a powdered, white appearance and have a light acidic odour.
If your cream of tartar has turned discoloured or has a strong odour, throw it away.
