Cream of Tartar
Cream of Tartar
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The secret behind a meringue that stands tall, a snickerdoodle with its signature tang, and frosting that stays glossy and smooth: cream of tartar is the quiet baking workhorse that makes those things happen. It is not a spice but a fine, odorless acid powder (a natural byproduct of winemaking), and a small pinch does real chemical work in the kitchen. Add it to whipping egg whites for stable, voluminous meringues, angel food cake, and souffles, stir it into cookie doughs for a subtle tang and chew, or use it to keep boiled sugar syrups and frostings from turning grainy.
It also pairs with baking soda to make a leavening team (two parts cream of tartar to one part soda is the classic homemade baking powder), and beyond baking, its gentle acidity makes it a handy non-toxic helper for cleaning and brightening metal. Ours is pure potassium bitartrate, packed fresh, with nothing else added.
Fine powder, packed fresh. No salt, sugar, or fillers.
Common Questions
What does cream of tartar actually do in baking?
What does cream of tartar actually do in baking?
It is an acid, and that acidity does several jobs. In whipped egg whites it stabilizes the foam so meringues and angel food cake rise higher and hold their shape without weeping. In cookies it adds a mild tang (it is what makes a snickerdoodle taste like a snickerdoodle). In boiled sugar it prevents crystals from forming, keeping syrups, frostings, and candies smooth.
How much do I use for egg whites?
How much do I use for egg whites?
A little goes a long way: about one eighth of a teaspoon per egg white, added once the whites turn foamy and before they reach soft peaks. That small amount lowers the pH just enough to let the proteins form a stable, elastic foam that resists collapsing and overbeating.
How do I make baking powder with it?
How do I make baking powder with it?
Combine two parts cream of tartar with one part baking soda. For a single teaspoon of baking powder, mix half a teaspoon of cream of tartar with a quarter teaspoon of baking soda (add a quarter teaspoon of cornstarch if you are making a batch to store, to keep it dry). Use it right away, since the reaction begins as soon as it meets moisture.
What can I substitute if I run out?
What can I substitute if I run out?
For stabilizing egg whites, a little lemon juice or white vinegar works (about half a teaspoon of liquid acid per egg white), though they add moisture and a faint flavor. For leavening, just use store-bought baking powder in place of the cream-of-tartar-and-soda combination. There is no perfect swap for its anti-crystallizing role in candy, so keep a jar on hand if you make confections.
Can I really use it for cleaning?
Can I really use it for cleaning?
Yes. Its mild acidity makes it a gentle, food-safe way to lift stains and tarnish: made into a paste with a little water or lemon juice, it can brighten stainless steel, copper, and aluminum cookware and tackle light rust spots. It is a handy non-toxic option when you would rather not reach for harsh chemicals.
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Ingredients:
Cream of Tartar
$12.00