Is arrowroot the same as cream of tartar? A complete comparison

December 31, 2025 •

3 min read

Despite both being fine white powders found in the baking aisle, arrowroot is a starch thickener derived from a tropical plant, while cream of tartar is an acidic byproduct of winemaking. Understanding these fundamentally different roles is crucial when asking, is arrowroot the same as cream of tartar?

Quick Summary

Arrowroot is a starchy thickening agent, whereas cream of tartar is an acidic stabilizer and leavening agent activator. They serve completely different functions in baking and cooking and are not interchangeable.

Key Points

Not Interchangeable: Arrowroot is a starch thickener, while cream of tartar is an acidic stabilizer; they have completely different functions.
Thickener vs. Stabilizer: Arrowroot is used for thickening liquids and creating a glossy finish, whereas cream of tartar stabilizes whipped egg whites and prevents sugar crystallization.
Source Difference: Arrowroot comes from tropical plant roots, while cream of tartar is a byproduct of winemaking.
Temperature Sensitivity: Arrowroot is sensitive to high, prolonged heat, which can cause its thickening power to break down.
Acidic Properties: Cream of tartar is acidic and works with baking soda to create a leavening agent, while arrowroot is neutral.
Proper Substitutes: For cream of tartar, use an acid like lemon juice or vinegar. For arrowroot, use another starch like cornstarch.

The Fundamental Difference: A Starch Versus an Acid

While they may share a similar appearance as white powders, arrowroot and cream of tartar are on opposite ends of the baking spectrum. The primary distinction lies in their chemical makeup and culinary function. Arrowroot is a neutral-tasting starch, while cream of tartar, a form of tartaric acid, is a stabilizer with a tangy flavor. Knowing this core difference is the first step toward using them correctly in your kitchen.

What is Arrowroot?

Arrowroot powder is a starch extracted from the roots of several tropical tubers, most famously the Maranta arundinacea plant. It is known for its versatility and is a popular choice for gluten-free cooking and baking.

Key Characteristics of Arrowroot:

Thickening Agent: It is most often used to thicken sauces, gravies, and fruit pie fillings.
Neutral Flavor: Arrowroot has a neutral flavor, ensuring it won't interfere with the taste of your dish.
Clear Finish: When used to thicken liquids, it produces a glossy, clear finish, which is ideal for fruit sauces.
Acid-Tolerant: It holds up well in acidic mixtures, such as those with fruit juices.
Temperature Sensitivity: To thicken, arrowroot must first be made into a slurry with a cold liquid. It should be added to the recipe near the end of the cooking time, as prolonged exposure to high heat can cause its thickening power to diminish.
Freezer-Friendly: Unlike some other starches, arrowroot thickeners withstand freezing and thawing without breaking down.

What is Cream of Tartar?

Cream of tartar is the powdered form of tartaric acid, a natural byproduct of the winemaking process. It is used as a stabilizer, leavening agent, and anti-crystallization agent in various recipes.

Key Characteristics of Cream of Tartar:

Stabilizer: Its primary function is to stabilize whipped egg whites, increasing their volume and heat tolerance for meringues, soufflés, and angel food cakes.
Leavening Agent: When combined with an alkaline ingredient like baking soda, it creates a leavening agent (baking powder) that helps baked goods rise.
Anti-crystallization: It prevents sugar from crystallizing when making frostings, syrups, and candies, resulting in a smoother texture.
Tangy Flavor: It provides the signature tangy flavor found in snickerdoodle cookies.
pH Controller: It is used to alter the pH in some recipes, such as boiling vegetables to help them retain their vibrant color.

Can You Substitute Arrowroot for Cream of Tartar?

No, you cannot substitute arrowroot for cream of tartar and expect a successful result. Their functions are entirely different. Using arrowroot in a recipe that calls for cream of tartar would completely fail, as the starch would not provide the acidic, stabilizing properties needed to create a meringue or activate a leavening agent. For example, substituting arrowroot for cream of tartar in an angel food cake would likely result in a flat, dense cake rather than a light, airy one.

Common Substitutes for Cream of Tartar:

Lemon Juice or Vinegar: For every 1/2 teaspoon of cream of tartar, use 1 teaspoon of lemon juice or white vinegar. These acidic liquids mimic the effect of the tartaric acid.
Baking Powder: For recipes calling for both baking soda and cream of tartar, 1 teaspoon of baking powder can be used to replace 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar.

Comparing Arrowroot and Cream of Tartar


Property	Arrowroot	Cream of Tartar
Origin	Starch extracted from tropical plant tubers	Potassium acid salt of tartaric acid, a byproduct of winemaking
Culinary Function	Thickening agent for sauces and gravies	Stabilizer for egg whites, activator for leavening
Chemical Nature	Neutral-tasting starch	Acidic salt
Best For...	Fruit pies, clear sauces, gluten-free baking, thickening at low heat	Meringues, angel food cake, preventing sugar crystallization
High Heat?	Breaks down with prolonged high heat	Tolerant to higher heat during baking processes
Appearance	Fine, white, tasteless powder	Fine, white, tangy-tasting powder

Conclusion

While they may be physically similar in their powdered form, arrowroot and cream of tartar are chemically and functionally distinct ingredients. Arrowroot is a starch used for thickening, particularly in acidic or freezer-friendly recipes, while cream of tartar is an acidic stabilizer vital for whipping egg whites and activating leavening agents. Attempting to substitute one for the other will lead to disappointing results. For successful baking, always use the ingredient specified or a proper acidic replacement for cream of tartar, such as lemon juice or vinegar. Their unique properties are what make them essential, individual tools in a well-stocked kitchen.

For more detailed information on the chemical processes in baking, check out BAKERpedia.

Frequently Asked Questions

No, you cannot substitute arrowroot for cream of tartar. Arrowroot is a starch thickener, while cream of tartar is an acidic stabilizer. Substituting one for the other will lead to failed results in your recipe.

The primary function of cream of tartar is to stabilize whipped egg whites, giving them more volume and strength for meringues and angel food cakes. It also prevents sugar from crystallizing in syrups and activates baking soda for leavening.

Arrowroot and cornstarch are both starches used for thickening. However, arrowroot creates a clearer, glossier finish and is more tolerant of acidic ingredients and freezing than cornstarch. Arrowroot also breaks down more easily under high, prolonged heat.

You can use an acidic substitute like lemon juice or white vinegar. Use 1 teaspoon of lemon juice or vinegar for every 1/2 teaspoon of cream of tartar required.

Cream of tartar gives snickerdoodle cookies their characteristic tangy flavor and chewy texture. The acid prevents sugar crystals from forming, which contributes to a softer, chewier cookie.

It is generally not recommended to use arrowroot with dairy products, as it can create an unpleasant, slimy texture. Other thickeners like cornstarch or flour are better suited for dairy-based recipes.

If you forget to add cream of tartar, your meringue will likely not form stiff peaks properly and may collapse. The acid is crucial for stabilizing the egg white proteins.