What the heck do I use cream of tartar for? (2024)

FAQs

What do I use cream of tartar for? ›

Cream of tartar is a white powder sold in the baking aisle that's commonly used to stabilize whipped egg whites in meringues and cakes, prevent sugar crystallization in candies and caramel, and act as the activating ingredient in baking powder.

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.

Culinary uses

Bakers often use cream of tartar in baked goods by mixing it with egg whites to help create stiff peaks in meringue. This prevents the formation of sugar crystals. Cream of tartar can be a substitute for anything from buttermilk to baking powder and lemon juice in your favorite recipes.

You can drink half a teaspoon of cream of tartar in one glass of water and feel the difference. Cream of tartar is rich in potassium, and this element can reduce migraine. In addition, it acts as a buffer that controls acid-alkaline levels and boosts antioxidants in the body.

Baking powder is a mixture of cream of tartar and baking soda. They are both leavening agents, but cream of tartar results in finer air bubbles when helping your baked goods to rise.

When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.

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.

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.

As we've already determined, baking powder is made from cream of tartar and baking soda. So, if you have baking powder, you technically have cream of tartar too! You can substitute 1.5 teaspoons of baking powder for every 1 teaspoon of cream of tartar.

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...

Why do snickerdoodles have cream of tartar? ›

Because there is typically no other acidic ingredient in snickerdoodles, cream of tartar is used to activate the baking soda, helping the cookies rise.

The primary benefit of drinking baking soda is for the temporary relief of indigestion or heartburn. There is also evidence to suggest that it may reduce muscle fatigue during athletic training. One 2020 meta-analysis found that sodium bicarbonate supplementation does improve muscle endurance but not muscle strength.

Conclusion. Ingestion of cream of tartar can potentially result in life-threatening hyperkalemia.

A small amount of cream of tartar can be added to various liquids like soups, sauces, or puddings, to increase their viscosity and make them thicker without affecting the other properties or altering the taste.

For arthritis pain: Cream of Tartar is rich in potassium, so adding 2 Tablespoons to a warm bath along with 3 Tablespoons of Epsom salt and soaking for 30 minutes will help to reduce inflammation and joint pain. Do this once or twice per day until pain is alleviated.

Tell students that cream of tartar is a dry acid and that, when mixed with water, it reacts with baking soda to produce carbon dioxide gas. This is very similar to the way vinegar (a solution of acetic acid) reacts with baking soda to produce a gas.

Cream of tartar, or potassium hydrogen tartate, is a byproduct of making wine. When mixed with an acid, it's a particularly good stain remover or grime-be-gone solution. It can be mixed with lemon juice, vinegar, and water to clean a multitude of things, from dirty laundry to drains.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Prevents Sugar From Crystallizing: In frostings, icings, and syrups, adding cream of tartar can keep sugar from crystallizing and result in a creamier texture. There are a few possible substitutes for cream of tartar. Before deciding which ingredient to use, think about what cream of tartar brings to the recipe.

The addition of cream of tartar in these chocolate chip cookies makes them softer and chewier than you would if it was stand alone baking powder/soda. Adding a touch of salt to the tops of the cookies adds a sweet and salty complement that really gives these the best flavor possible.

What is another name for cream of tartar? ›

Cream-of-tartar Synonyms

potassium-bitartrate. tartar. potassium hydrogen tartrate.

Heartburn remedy

Cream of tartar along with bicarbonate of soda can provide effective relief by neutralising the acid that causes heartburn. TRY IT: Add 1/2 tsp cream of tartar and 1/2 tsp baking soda to a glass of water and mix well. Take 1-2tsp of the solution, depending on the severity of your heartburn.

Laxative – Cream of tartar has been used as a natural remedy for constipation. It has a diuretic effect on the body, so it should only be used as an occasional remedy to prevent dehydration and loss of vital electrolytes.

Cream of tartar doesn't go bad as long as water doesn't get to it, which means it can stay safe to use indefinitely. But it doesn't retain potency forever, and after a couple of years of storage, you won't get the same results you'd get from a fresh package.

Baking powder

You can use 1.5 teaspoons (6 grams) of baking powder to replace 1 teaspoon (3.5 grams) of cream of tartar. This substitution is ideal because it can be used in any recipe without modifying the taste or texture of the final product.

If you want to make snickerdoodles without cream of tartar, you can substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder.

According to our friends at MyRecipes, you should "combine ½ teaspoon cream of tartar plus ¼ teaspoon baking soda for every 1 teaspoon of baking powder." So if you need two teaspoons of baking powder, use a teaspoon of cream of tartar with a half-teaspoon of baking soda.

To make baking powder using baking soda, combine two parts cream of tartar (potassium bitartrate) with one part baking soda (sodium bicarbonate).

To make baking powder, combine half a teaspoon of cream of tartar and a quarter teaspoon of bicarbonate of soda. This provides the equivalent of one teaspoon of baking powder. To make self-raising flour add one teaspoon of baking powder (or equivalent homemade) to 110g plain flour.

You'll most commonly see cream of tartar in recipes that require whipping egg whites, where it's included to provide support. “Weak acids, such as cream of tartar, stabilize egg white foams by lowering pH, which increases the stability of the foam,” explains Baker's Hotline Specialist David Binkley.

Is cream of tartar good for your kidneys? ›

Health concern #1 - cream of tartar has an extremely high potassium content - 495 mg per teaspoon. Our daily requirement for potassium is 3500 mg. This poses a risk for people with kidney disease or folks that take medication that decreases the ability of their kidneys to excrete potassium.

CREAM OF TARTAR OR LEMON JUICE

When beating egg whites, an acid, such as cream of tartar, freshly squeezed lemon juice, or distilled white vinegar (not white wine vinegar) is used to help prevent overbeating.

One of the most common reasons why cookies didn't spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It's very easy to over measure flour when using cup measurements.

Why are my snickerdoodles puffy? Too much flour - spoon and level the flour correctly how I show it in my chocolate chip cookie post. Inaccurate oven temperature (too hot) - I advise using an oven thermometer for accurate baking results.

In most cases, you can simply leave the cream of tartar out. The food may not be as fluffy or perfect as you hope, but it will still work out and taste good. There is a slight risk that your meringue will lose some of its height or collapse, especially when baking.

The process of using baking soda to whiten teeth is rather simple. You simply make a paste out of a teaspoon of baking soda and a small amount of hydrogen peroxide, and then gently brush your teeth as you would with traditional toothpaste. When you are done, rinse your mouth with water.

Myth #1: Sodium Phosphate Can Detox the Kidneys

But it certainly doesn't detox your kidneys! In fact, taking sodium phosphate as a drug can be dangerous for people with kidney disease. On the other hand, sodium bicarbonate (AKA baking soda) is useful for some people with kidney disease.

There is no scientific evidence that baking soda is effective for weight loss. In fact, there are many potentially dangerous side effects of ingesting baking soda in large amounts on its own or with water. Poison Control say that people should not consume baking soda unless a healthcare provider recommends it.

Cream of Tartar is a key ingredient in homemade playdough, many baked goods, and naturally appears in the Tamarind fruit. So keep these away from your dog, too.

It's the salt of parent compound tartaric acid. Thankfully, the culinary world has adopted a more palatable name, calling it simply cream of tartar. The "tartar" part comes from "tartaric" in tartaric acid.

Does cream of tartar make cakes rise? ›

Cream of tartar helps to make cakes rise, creams fluff, and pots and pans gleam like new. And it almost never goes out of date.

Does cream of tartar need to be refrigerated? No. You can store cream of tartar in a cool, dry location like a pantry or cabinet. Just be sure not to let any moisture touch it.

Cream of tartar is a white powder sold in the baking aisle that's commonly used to stabilize whipped egg whites in meringues and cakes, prevent sugar crystallization in candies and caramel, and act as the activating ingredient in baking powder.

Cream of tartar is a common ingredient in many baked goods and desserts. It stabilizes whipped egg whites, prevents sugar from crystallizing, and acts as a leavening agent. Some effective substitutes for cream of tartar include lemon juice, baking powder, and buttermilk.

Cream of tartar typically has quite a long shelf life, like four years from its production, and it's not like it loses its potency a few days past the printed date.

You can use 1.5 teaspoons (6 grams) of baking powder to replace 1 teaspoon (3.5 grams) of cream of tartar. This substitution is ideal because it can be used in any recipe without modifying the taste or texture of the final product.

Conclusion. Ingestion of cream of tartar can potentially result in life-threatening hyperkalemia.