The Core Culinary Functions of Cream of Tartar
Cream of tartar, also known as potassium bitartrate, is a crystalline acid that plays several crucial roles in the kitchen, especially in baking. Its primary functions include acting as a stabilizer, providing a leavening reaction, and preventing sugar crystallization. These properties make it an indispensable ingredient for achieving the right texture and taste in a variety of dishes.
Stabilizing Egg Whites and Whipped Cream
One of cream of tartar's most famous uses is stabilizing whipped egg whites. A small pinch of this acidic powder helps the egg white proteins form a stronger, more resilient foam structure. This is essential for preventing the foam from collapsing or "weeping" after it has been whipped. The result is a more stable, voluminous, and long-lasting texture.
Foods that benefit from this stabilizing effect include:
- Meringue and Pavlova: This is a classic application, creating the light, airy, and structured desserts.
- Angel Food Cake: The stability is vital for this cake, which relies on the whipped egg whites for its rise and signature texture.
- Soufflés: A pinch ensures the egg whites hold their structure, allowing the soufflé to rise impressively and maintain its height.
- Macarons: Stabilizing the egg whites helps create the meringue base for these delicate cookies.
- Whipped Cream: A small amount helps stabilize homemade whipped cream, preventing it from deflating and extending its freshness.
Providing Leavening
When combined with an alkaline ingredient like baking soda, cream of tartar acts as a leavening agent. The acid from the cream of tartar reacts with the baking soda to produce carbon dioxide gas, which causes doughs and batters to rise. Many commercial baking powders contain this combination. For home bakers, it also provides a convenient way to make your own baking powder by mixing two parts cream of tartar with one part baking soda.
Preventing Sugar Crystallization
Cream of tartar's acidic nature is also effective at preventing sugar crystals from forming in cooked sugar syrups. This is particularly important when making candies, syrups, or certain icings. The acid interferes with the sugar molecules, ensuring a smooth, creamy texture rather than a grainy one. This is also the secret behind the characteristic chewiness of snickerdoodles.
Specific Dishes Featuring Cream of Tartar
Snickerdoodles
For many, the snickerdoodle cookie is the first food that comes to mind when considering cream of tartar. The ingredient is essential for two reasons: it provides the cookie's signature tangy flavor and ensures a chewy texture by preventing the sugar from crystallizing. Without cream of tartar, a snickerdoodle would simply be a cinnamon-sugar coated sugar cookie.
Angel Food Cake
This fluffy, cloud-like cake relies entirely on beaten egg whites for its structure and volume. Cream of tartar stabilizes these whipped egg whites, allowing them to reach their maximum potential and create the incredibly light texture that defines angel food cake.
Lemon Meringue Pie
In this classic dessert, cream of tartar is added to the egg whites to create a tall, stable meringue topping that won't shrink or weep after baking. The acid helps the meringue maintain its shape and fluffiness, creating a beautiful and delicious finish.
Royal Icing
Often used for decorating cookies and gingerbread houses, royal icing benefits from the stabilizing power of cream of tartar. It helps the egg whites create a firm, glossy icing that dries hard and sets perfectly.
Comparison: Cream of Tartar vs. Baking Powder
While they are related, cream of tartar and baking powder are not the same thing and serve different purposes, though they can be used to make a substitute for each other.
| Feature | Cream of Tartar | Baking Powder |
|---|---|---|
| Composition | Pure powdered acid (potassium bitartrate). | A complete leavening agent containing both an acid (often cream of tartar) and an alkali (baking soda). |
| Function | Stabilizes egg whites, prevents sugar crystallization, and is the acid component for leavening. | Acts as a standalone leavening agent for baked goods, causing them to rise when activated by moisture and heat. |
| Reaction | Requires another ingredient, such as baking soda, to create a leavening reaction. | Self-contained, reacting on its own when wet and/or heated. |
| Flavor | Provides a slightly tangy, acidic flavor in some recipes like snickerdoodles. | Generally has a neutral taste, although an overuse can lead to a slightly soapy or bitter flavor. |
Beyond Baking: Other Kitchen Uses
While best known for its role in baked goods, cream of tartar has other practical applications:
- Buttermilk Substitute: You can create a substitute for buttermilk by stirring 1 and 3/4 teaspoons of cream of tartar into one cup of milk.
- Brightening Vegetables: Adding a pinch to water when boiling or steaming green vegetables helps them retain their vibrant color by lowering the water's pH.
- Homemade Playdough: It can be used as an ingredient in homemade playdough recipes, creating a soft, elastic, and lasting texture.
- Cleaning Agent: A paste made from cream of tartar and a liquid like vinegar can be used to clean and polish metal and porcelain surfaces.
Conclusion: The Versatile Pantry Powerhouse
From providing the signature tangy flavor in snickerdoodles to ensuring the perfect structure of a lemon meringue pie, cream of tartar is a surprisingly versatile and powerful ingredient. Whether you are stabilizing a delicate meringue, creating homemade baking powder in a pinch, or simply enjoying a chewy cookie, the presence of cream of tartar is often what makes the magic happen. Next time you see this fine white powder in a recipe, you'll understand exactly how it works to create culinary perfection. For more insights into its baking applications, consider exploring resources like this Food Network guide to cream of tartar.
