Cream of tartar, scientifically known as potassium bitartrate, is a fine white powder that is a byproduct of winemaking, formed from the crystallization of tartaric acid inside wine barrels during the fermentation process. It is a highly versatile ingredient used in cooking, baking, and even cleaning due to its unique chemical properties.
In baking, cream of tartar is primarily used as a leavening agent when combined with baking soda to create baking powder. This combination produces carbon dioxide, which helps baked goods rise, creating a light and fluffy texture in cakes, cookies, and quick breads. Additionally, cream of tartar acts as a stabilizer in recipes, particularly when whipping egg whites. Adding a small amount of cream of tartar to egg whites helps them maintain their structure and volume, resulting in stable peaks, perfect for meringues, soufflés, and angel food cakes.
Cream of tartar is also used to prevent the crystallization of sugar, which is especially useful when making candies or syrups. It helps keep sugar mixtures smooth and prevents them from becoming grainy. In frostings, cream of tartar can enhance creaminess by preventing the formation of sugar crystals.
Beyond its culinary applications, cream of tartar has some common household uses. It can be mixed with vinegar or lemon juice to create an effective natural cleaning solution for removing stains, rust, and grime from metal and porcelain surfaces. It’s also used as a remedy for stabilizing baking soda for cleaning purposes.