This article provides an overview of cream of tartar, what it tastes like, its availability, alternative names, and of course what other ingredients make cream of tartar substitutes.
What is Cream of Tartar?
Cream of tartar is a byproduct of winemaking. It is processed from potassium acid salt of tartaric acid, the result is a powdery substance that can be used in baking, often to stabilize egg whites or to prevent sugar crystallization.
It may also be used as a cleaning product. It is most well known for being the active ingredient in baking powder.
What does Cream of Tartar taste like?
Cream of tartar has a slightly tangy and acidic flavor, but is not often used in large enough quantities to impact a dish. The ingredient is not put into things for taste, it is used for stability purposes.
Is Cream of Tartar readily available in Supermarkets?
Cream of tartar is sold in most major supermarkets, it is often packaged in the baked goods section in a jar or tin.
What are some alternative names for Cream of Tartar?
The scientific name for cream of tartar is Potassium bitartrate, which is also known as potassium hydrogen tartrate. However, in cooking, it is usually only referred to as cream of tartar.
What is a good substitute for Cream of Tartar in recipes?
Luckily, there are a number of great substitutes for cream of tartar. These include:
- A natural alternative is lemon juice, this works well to stabilize egg whites in recipes like meringue
- Another alternative is white vinegar, again this is best for egg stabilization.
- You can also use a 1.5:1 ratio of baking soda to replace cream of tartar.
What cuisines is Cream of Tartar used in?
Cream of tartar is a powdery substance that is commonly used in cooking and baking. It is also known as potassium bitartrate or potassium hydrogen tartrate and is a byproduct of the wine-making process. Here are some of the cuisines where cream of tartar is used:
European Cuisine
Cream of tartar is a common ingredient in French cuisine, where it is used to stabilize and add volume to egg whites when making meringues. It is also used in making macarons and soufflés. In Austria, cream of tartar is used in making a type of soup called “Schwammerlsuppe,” which is a mushroom soup made with cream of tartar to add a tangy flavor.
North American Cuisine
Cream of tartar is commonly used in North American baking. It is used as a leavening agent when making snickerdoodles, sugar cookies, and other baked goods that require a slightly tangy taste. In the United States, cream of tartar is also used in making homemade playdough.
South American Cuisine
In Argentina, cream of tartar is used to make alfajores, a traditional cookie filled with dulce de leche. It is also used in making empanadas and other baked goods.
Asian Cuisine
In Chinese cuisine, cream of tartar is used as a stabilizer when making jelly desserts. It is also used in making mooncakes, a traditional Chinese pastry filled with sweet or savory filling. In Japan, it is used in making traditional Japanese sweets such as mochi and daifuku.
Middle Eastern Cuisine
In Middle Eastern cuisine, cream of tartar is used in making Turkish delight, a popular confectionary made from cornstarch, sugar, and flavorings. It is also used in making halva, a type of sweet dessert made from sesame paste and sugar.
African Cuisine
Cream of tartar is not commonly used in traditional African cuisine, but it can be found in some modern African dishes, such as South African koeksisters, a type of twisted doughnut soaked in syrup.