What is cream of tartar and how to use it for baking

What is it? What does it do? How do you use it? We have all the answers about the world’s most mysterious pantry staple.

Isn’t it odd that cream of tartar is likely a staple in every baker’s pantry, yet most of us don’t even know what it really is?

We were reorganising our baking drawer when we came across our trusty container of cream of tartar and wondered, what is this even made of? And, how does it work? So we did a deep dive into all things ‘cream of tartar’ and what we discovered is totally not what we expected.

What is cream of tartar made from?

We love wine for a variety of reasons; it’s great for cooking, great for drinking, and some even use it as disinfectant. But we never knew it’s where cream of tartar comes from.

A by-product of wine-making, cream of tartar is a dry, powder-like, acidic sediment that is left behind during fermentation.

Although derived from the winemaking process, it’s all thanks to grapes that cream of tartar exists. This is because they’re a natural source of tartaric acid, which is its primary ingredient.

What exactly is cream of tartar made of?

What is the purpose of cream of tartar?

You may be familiar with cream of tartar if you’ve made pavlovas, meringues, and even some cakes and cookies. But the real question is: what does it do?

It actually speeds up the formation of bubbles in a liquid, creating a stable, yet aerated consistency. It also prevents the crystallisation of egg whites and sugar in the mixing process.

In the instance that you’re making a meringue or a pavlova, cream of tartar helps stop the egg proteins from sticking together, to create stabilised air pockets. This helps create those sky-high, melt-in-your-mouth meringues.

RECIPES USING CREAM OF TARTAR:

Lemon and raspberry cream cakes

Scone with jam and clotted cream

Ice cream cake

Lamingtons with white chocolate cream

What can I substitute for cream of tartar?

Since cream of tartar contains acidity, a great replacement is lemon juice. Typically the equivalent to half a teaspoon of cream of tartar is one teaspoon of lemon juice.

Is cream of tartar the same as baking soda?

Even though they’re similar in colour, consistency and packaging, baking soda and cream of tartar are totally different ingredients.

Baking soda is alkaline and commonly used in recipes that mix moisture plus an acidic ingredient (such as lemon juice, chocolate, buttermilk or honey) together to make batter rise.

For recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as What is cream of tartar and how to use it for baking