Cream Of Tartar

Potassium bitartrate Baking Agent/Acid

Cream Of Tartar Baking Agent/Acid

At a Glance

  • Category Baking Agent/Acid

The Forktionary Angle

"The unsung hero of the baking world, turning delicate meringues into stable masterpieces and achieving perfect confectionary textures."

Definition

An acidic byproduct of winemaking, used as a leavening agent, stabilizer for egg whites, and to prevent sugar crystallization.

Chemical Composition Potassium acid tartrate, a byproduct of winemaking.
Primary Function (Egg Whites) Stabilizes egg whites, allowing them to reach greater volume and hold their shape.
Shelf Life (Sealed) Indefinite if stored in a cool, dry, dark place, but potency may diminish over time.

Flavor Profile

The primary flavor notes for Cream Of Tartar are:

Tart acidic neutral in small amounts

Chef’s Secret

Add a tiny pinch of cream of tartar to boiling sugar syrup when making candy or fudge to prevent crystallization and ensure a smooth texture.

Best Substitutes

Lemon Juice

for stabilizing egg whites, slightly alters flavor
Ratio 1:1

White Vinegar

for egg whites, stronger flavor
Ratio 1:1

Baking Powder

contains cream of tartar, adjust ratios

Buying Guide

Look for it in the baking aisle. Small amounts are usually sufficient for most recipes.

Recipes Using Cream Of Tartar

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Australian Pavlova

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