What Is Cream of Tartar? The Baker's Secret Stabilizer
Cream of tartar (potassium bitartrate) is a byproduct of winemaking that has become indispensable in baking. This fine, white, acidic powder serves multiple crucial functions in the kitchen. One teaspoon of cream of tartar weighs 3.2 grams, making it lighter than both baking soda and baking powder.
Why Precision Matters:
Cream of tartar's acidity (pH 3.5) makes it powerful in small amounts. Too much can make foods taste sour, while too little won't provide the desired stabilization or leavening effect.
Cream of Tartar Conversion Chart
| Measurement | Grams | Ounces | Common Use |
|---|---|---|---|
| 1 tsp | 3.2g | 0.11 oz | 6-8 egg white meringue |
| 3/4 tsp | 2.4g | 0.08 oz | Angel food cake |
| 1/2 tsp | 1.6g | 0.06 oz | Snickerdoodle coating |
| 1/4 tsp | 0.8g | 0.03 oz | 2-3 egg whites |
| 1/8 tsp | 0.4g | 0.01 oz | 1 egg white |
| 1 tbsp | 9.6g | 0.34 oz | Large batch candy making |
The Many Roles of Cream of Tartar in Baking
1. Stabilizing Egg Whites & Whipped Cream
Cream of tartar is the secret to perfect meringues and stable whipped cream:
- Egg whites: 1/8 tsp per white or 1/4 tsp per 2 whites
- Whipped cream: 1/4 tsp per cup of heavy cream
- How it works: Lowers pH, strengthening protein bonds
2. Preventing Sugar Crystallization
Essential for smooth candies, frostings, and syrups:
- Candy making: 1/8 tsp per cup of sugar
- Simple syrup: Pinch per cup prevents crystallization
- Caramel: Helps achieve smooth consistency
3. Activating Baking Soda
Creates homemade baking powder when combined:
DIY Baking Powder Formula:
- 2 parts cream of tartar (acid)
- 1 part baking soda (base)
- 1 part cornstarch (optional, prevents clumping)
Professional Applications & Ratios
| Application | Amount | Purpose |
|---|---|---|
| Swiss Meringue | 1/4 tsp per 4 whites | Heat stability |
| Italian Meringue | 1/8 tsp per 3 whites | Prevents weeping |
| Angel Food Cake | 1 tsp per 12 whites | Volume & tenderness |
| Snickerdoodles | 2 tsp total | Tangy flavor & chew |
| Fondant | 1/8 tsp per lb sugar | Smooth texture |
| Playdough | 2 tbsp per batch | Elasticity |
The Science Behind Cream of Tartar
Chemical Properties:
- pH Level: 3.5 (acidic)
- Solubility: Slightly soluble in water, more in hot water
- Stability: Indefinite shelf life when stored properly
- Origin: Crystallizes in wine barrels during fermentation
- Chemical name: Potassium hydrogen tartrate (KC4H5O6)
Cream of Tartar Substitutions
While cream of tartar is unique, these substitutes can work in specific situations:
Important Note:
No substitute perfectly replicates cream of tartar's properties. Results will vary!
| For Stabilizing Whites: | Lemon juice or vinegar (use same amount) |
| For Preventing Crystallization: | Corn syrup or lemon juice (1 tbsp per cup sugar) |
| For Baking (with soda): | Lemon juice or vinegar (double the amount) |
| For Snickerdoodles: | No good substitute - signature tang will be missing |
Expert Tips for Using Cream of Tartar
Professional Techniques:
- Add early to egg whites: Add when foamy, before soft peaks form
- Sift with dry ingredients: Ensures even distribution in batters
- Don't overuse: More isn't better - can make foods taste sour
- Store properly: Keep in airtight container away from moisture
- Check potency: Should taste tart and tangy, not flat
- Room temperature: Works best when ingredients aren't cold
Cream of Tartar in Non-Baking Applications
Surprising Uses:
- Cleaning: Natural copper and stainless steel cleaner
- Stain removal: Effective on rust and mineral deposits
- Preserving vegetables: Keeps boiled vegetables bright
- Whiter whites: Add to laundry for brightening
- Play dough: Creates smooth, long-lasting homemade dough
Common Mistakes to Avoid
- ❌ Adding to hot liquids: Can cause clumping
- ❌ Using old cream of tartar: Won't be as effective
- ❌ Substituting 1:1 for acids: Cream of tartar is more concentrated
- ❌ Over-beating stabilized whites: Can still break down
- ❌ Storing near heat or moisture: Causes clumping
Frequently Asked Questions
Does cream of tartar expire?
Cream of tartar has an indefinite shelf life if stored properly in a cool, dry place. However, it can lose potency over time. If it doesn't taste tart or react with baking soda, replace it.
Is cream of tartar the same as tartaric acid?
No, but they're related. Cream of tartar is potassium bitartrate (a salt of tartaric acid). Tartaric acid is more acidic and concentrated - use half the amount if substituting.
Can I omit cream of tartar from recipes?
It depends on the recipe. In meringues, it helps but isn't essential. In snickerdoodles, it provides signature flavor. In candy making, omitting it may cause crystallization. When activating baking soda, you'll need another acid.
Why is cream of tartar so expensive?
It's a byproduct of winemaking with limited supply. The extraction and purification process is complex. However, since recipes use small amounts, a container lasts years for most home bakers.
Quick Reference Guide
Cream of Tartar At A Glance
1 tsp
3.2 grams
1/2 tsp
1.6 grams
1/4 tsp
0.8 grams
1 tbsp
9.6 grams
Master the Magic of Cream of Tartar
From creating cloud-like meringues to preventing grainy candies, cream of tartar is truly a baker's best friend. Remember: 1 teaspoon = 3.2 grams. This precise measurement ensures your recipes turn out perfectly every time.
✨ Pro tip: Keep cream of tartar in your pantry - it never goes bad and saves the day in countless recipes!