The Forktionary Angle
"The unsung hero of the baking world, turning delicate meringues into stable masterpieces and achieving perfect confectionary textures."
Definition
An acidic salt, potassium bitartrate, used as a leavening agent stabilizer for egg whites, and to prevent sugar crystallization in confectioneries.
Sensory Profile
Technical Metrics
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.
Nutrition Facts
Per 2g (1/2 tsp)Chef’s Secret
When whipping egg whites, add cream of tartar early in the whipping process (when they are foamy) to help stabilize them and achieve maximum volume and firm peaks.
Substitutions
Lemon Juice
Best for stabilizing egg whites or as an acid component in leavening, but adds liquid.
White Vinegar
Good for acidic reactions, similar to lemon juice, but has a stronger taste.
Baking Powder (as leavener)
Only suitable if Cream of Tartar is used *with baking soda* for leavening. Baking powder is a complete leavener.
Citric Acid
Powerful acid, suitable for preventing sugar crystallization or as a leavener component, but stronger.
Buying Guide
Store in a cool, dark, dry place in an airtight container as it can absorb moisture. Check expiry dates for optimal leavening power.