What Happens If You Skip Cream Of Tartar In A Recipe? - Tasting Table (2024)

FAQs

What Happens If You Skip Cream Of Tartar In A Recipe? - Tasting Table? ›

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.

Cream of tartar is more acidic than baking powder and baking soda, which gives the cookies an added tanginess it wouldn't otherwise have if I'd used baking powder. In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies.

If you leave it out of a meringue, it can still whip up just fine, but you won't have the added insurance that cream of tartar provides against deflating and weeping. Same goes for its use in candies like fudge or caramel sauces, they can both turn out just fine, but you run a slightly greater risk of crystallization.

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 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.

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.

Is cream of tartar the same as baking soda? No. Although they are similar in appearance, cream of tartar and baking soda are completely different ingredients. Baking soda, which also goes by the name sodium bicarbonate, is a leavening agent that reacts with acids in a recipe.

The biggest benefit of using a recipe that involves making Playdough without cream of tartar is the cost savings. Cream of tartar can be expensive, and it's easy to make a fun recipe without it. Instead, you can substitute vinegar or lemon juice for the cream of tartar, and still have an awesome end result.

You can either replace cream of tartar with baking powder at a 1:1.5 ratio (1 teaspoon cream of tartar : 1 ½ teaspoons baking powder), or you can replace cream of tartar with the combination of baking soda and either lemon juice or vinegar (as with this recipe).

Can you skip cream of tartar in cookies? ›

Baking Powder

Baking powder is a good cream of tartar substitute for cookies because it is synergistic with baking soda. You'll need 1.5x the amount of baking powder substitute for the cream of tartar called for in the recipe. Baking powder is a great cream of tartar replacement because it doesn't impart any flavor.

What does cream of tartar taste like? In moderation, it will give your baked goods a pleasant tangy flavor. Adding too much will impart a bitter or sour taste, so be careful!

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

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 often maintains its quality well past this date: Best-by date + 6 months: Generally still effective. 2 to 3 years after best-by date: Typically the range of optimal quality.