What is Cream of Tartar, What’s Its Purpose and How Can You Use it In The Kitchen?

An ingredient that you may see appearing in a pastry shop, especially if it is vegan, is cream of tartar. It is a natural leavening agent chemically known as potassium bitartrate, or a salt derived from tartaric acid extracted from grapes or tamarind that comes in the form of a white, odorless and tasteless powder, which is very useful both as a substitute for baking powder for those who suffer from intolerance, and as a stabilizer, for example when you need to give structure to whipped egg whites. One of the reasons that make it widely used in vegan cakes is that it is of proven vegetal origin, without the fear of buying a substance with the same function, but which could contain traces of animals , such as those indicated on the label with the acronym E470a: with this code, fatty acid salts that are generally vegetal are identified as a food additive, but the origin from waste from the slaughter of cattle and pigs cannot be ruled out 100%. Another aspect to underline is that cream of tartar is gluten-free, therefore also suitable for those who are celiac or have to follow a gluten-free diet. In addition, it is not complicated to use and is very versatile: all elements that make it an alternative to the common instant yeast.

When and How to Use Cream of Tartar

We have just said that cream of tartar finds numerous uses in cooking, especially in pastry making, for its stabilizing and leavening properties. It can be used alone, for example, in recipes that require egg whites that must not collapse, such as chiffon cake or angel food cake: its action will ensure that the structure is firm, so that it does not collapse during processing or baking.

One of its main functions is to act as a leavening agent that is activated in the presence of water, combined with sodium bicarbonate. In this context, the two substances react by releasing carbon dioxide, which causes a boost in volume of sweet and savory doughs, making them soft and light.

For example, it is common to see it in soda bread, a typical Irish bread, soft and fragrant that does not require the use of yeast, or in cookies. As for the doses, cream of tartar is usually used in small quantities, half a teaspoon, one, maximum two: just a few grams make the difference. It is used in place of a sachet of baking powder usually by mixing half the quantity of bicarbonate and half of cream of tartar, or in a ratio of 1:2 respectively.

Where Can You Buy Cream of Tartar?

If in the past it was more complicated to find, cream of tartar is now found more frequently in large-scale grocery stores, especially on the shelves dedicated to cake mixes, in packages very similar to those of yeast, already portioned into sachets. It can be easily purchased in shops specializing in pastry and cake design products, or in those dedicated to organic foods. Without forgetting that, alternatively, it can be purchased online on various e-commerce platforms, where it is available in various formats and sizes.

The advice, especially if you are looking for it because you are celiac, is to choose it with a certified gluten-free brand. Some products already contain a mix of cream of tartar and bicarbonate: if you need it pure, check the label carefully. The costs? It is generally cheap and, when still sealed, it can be kept for several months without losing its effectiveness.

How Can I Substitute Cream of Tartar in Recipes?

When using cream of tartar with baking soda as a leavening agent, the most common substitution is baking powder. This product already contains the acid and baking soda, so it can be used directly without the need for any other additions. If you need the cream of tartar to stabilize egg whites, you can use a few drops of lemon juice or white vinegar: these acidic ingredients perform a similar function, although their flavor may be slightly noticeable, especially in delicate preparations such as meringues. For every 1/4 teaspoon of cream of tartar, use half of lemon juice. Thinking of making pancakes? Then for runny batters like this, you can also use sparkling water and baking soda, with the latter in the same amount as cream of tartar.