Where do you get cream of tartar?
It's a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid (hence the commercial name). But you can find it in the spice aisle labeled as plain ol' cream of tartar.
One of the best known uses for cream of tartar is for stabilizing egg whites while whipping them. Cream of tartar is also often added to baked products to help activate the alkaline baking soda. In fact, cream of tartar mixed with baking soda is what gives us baking powder.
- Cream of tartar is an acidic by-product of wine, so it would not be an issue for a vegan recipe since it is not animal product or by-product. But if you wanted a replacement because you don' have any in your cupboard, you could try something acidic like lemon juice or vinegar.
- Halal Certified Cream Of Tartar/Potassium Bitartrate. As a synthesized chemical, this food acidulent is general recognized as halal. Tartaric Acid and its Salts It is Halal only if made from unfermented grapes such as in USA and Canada.
- Because of its acidity, cream of tartar can be combined with alkaline baking soda to make Paleo-friendly baking powder (since commercial baking powders are generally not Paleo). Cream of tartar is naturally dairy-, gluten- and grain-free, and contains only one ingredient: tartaric acid.
Cream of tartar, a byproduct of wine and grape juice processing, is an acidic salt that acts as a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake, and soufflé. When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume.
- To make a sturdier meringue, your recipe may direct you to add an acidic ingredient such as cream of tartar, white vinegar, or lemon juice. Caution: Don't use a copper bowl if you're adding acid to stabilize your meringue; it will react with the copper and discolor the egg foam. Humidity hurts.
- In gluten-free baking, we rely on xanthan gum to provide elasticity and stickiness in our doughs and batters. Since we don't have gluten present, we need something that acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure.
- When a cake or cookie recipe calls for cream of tartar and baking soda and you have no cream of tartar on hand, simply use baking powder instead. One tsp. of baking powder equals 1/4 tsp. of baking soda and 5/8 tsp. of cream of tartar. When beating egg whites, substitute white vinegar for the cream of tartar.
The acidic ingredient most often used in baking powder is cream of tartar. You can make your own baking powder: simply mix two parts cream of tartar with one part bicarbonate of soda. Baking powder has a neutral taste and is often used in recipes that have other neutral-tasting ingredients, such as milk.
- You can use baking powder in place of baking soda, you just need to triple the amount. You can do this because there is actually baking soda in baking powder, but just a little bit. My recipe called for 1 teaspoon of baking soda so I substituted with 3 teaspoons baking powder.
- Yes, as long as there is enough of an acidic ingredient to make a reaction (for 1/2 teaspoon baking soda, you need 1 cup of buttermilk or yogurt or 1 teaspoon lemon juice or vinegar). And remember that baking soda has 4 times the power of baking powder, so 1/4 teaspoon soda is equivalent to 1 teaspoon of baking powder.
- But if you don't have it in your pantry and your recipe calls for it, just substitute fresh lemon juice or white vinegar for the cream of tartar. For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. Add 1/2 teaspoon lemon juice per egg white.
Updated: 14th September 2018