The Importance of Cream of Tartar | Cook's Illustrated (2024)
To find out, we made two lemon meringue pies, one with the requisite 1/2 teaspoon cream of tartar for the four-egg-white meringue and one without.
After a stay in the refrigerator, the meringue without cream of tartar showed beads of moisture on its surface. The pie prepared with cream of tartar emerged in much better shape, with a dry, smooth, bead-free meringue.
The explanation? When egg whites are whipped, the protein strands within begin to unwind and form a network that holds water and air bubbles in place. But egg whites contain sulfur atoms, which form strong bonds that can over-strengthen this network. Acidic cream of tartar slows the formation of the sulfur bonds, preserving the stability of the network so that air and water stay put.
The bottom line:
For smooth, stiff beaten egg whites that keep their shape, don’t skip the cream of tartar. If you don’t have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well.
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC4H5O6, is a chemical compound with a number of uses. It is the potassium acid salt of tartaric acid (a carboxylic acid). In cooking, it is known as cream of tartar.
https://en.wikipedia.org › wiki › Potassium_bitartrate
slows the formation of the sulfur bonds, preserving the stability of the network so that air and water stay put. The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar.
Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.
Cream of tartar is a white powder sold in the baking aisle that's commonly used to stabilize whipped egg whites in meringues and cakes, prevent sugar crystallization in candies and caramel, and act as the activating ingredient in baking powder.
Recipes that use the latter typically call for only a very small amount of the ingredient, but it serves a purpose nonetheless. As Food Network explains, cream of tartar does three things: it prevents sugar crystallization and keeps egg whites from deflating while also giving desserts a mildly tangy flavor.
In cookie baking in particular, cream of tartar and baking soda are sometimes left out of the cookie recipe to prevent spreading. On the other hand, cream of tartar on its own is often included in royal icing recipes, as one of its key functions is to stabilize whipped egg whites.
Cream of tartar is praised for multiple potential health benefits, from migraine relief to help quitting smoking. Yet, the only claim that's backed by science is its effect as constipation relief. The FDA recognizes cream of tartar as a safe ingredient when consumed in small quantities.
Cream of Tartar is derived from argol, the crude tartar sediment deposited on the sides of casks during winemaking. Cream of Tartar is also called potassium bitartrate and has the chemical formula KHC4H4O6. Cream of Tartar is also used to manufacture baking powder, to tin-plate metals, and as a laxative in medicine.
You can also simply leave out the cream of tartar from a recipe, which may result in baked goods that are not as fluffy, but will still work out and taste good.
Cream of tartar does not expire so long as you store it in a cool and dry space. When in doubt, check for a powdery, white appearance and a slightly acidic smell. Discard your cream of tartar if it has become discolored or if it has a strong smell.
If you find yourself in a pinch in the kitchen, you can swap white vinegar for cream of tartar. This substitute works best when stabilizing egg whites for recipes like soufflés and meringues. Simply use an equal amount of white vinegar in place of cream of tartar when you're whipping egg whites.
Cream of tartar wears many hats in the kitchen. It adds tang to snickerdoodles, stabilizes egg whites for fluffy angel food cakes and light-as-air meringues, and prevents sugar from crystallizing for smooth syrups and chewy cookies.
Butter — Make sure to buy unsalted butter, not salted. The butter must be at room temperature as you'll end up with lumps of butter that you cannot whip out if the butter is cold. Cream of tartar — Cream of tartar helps stiffen the egg whites and gives the egg whites more volume as it whips up.
Meringue powder and cream of tartar are quite different in terms of composition and functionality. Meringue powder is made mostly of dried egg whites and can be mixed with water to create a meringue. Cream of tartar is a stabilizer and is sometimes used in making meringue to keep the eggs from collapsing.
In other applications where whipped whites provide structure, the meringue base would be weaker, and possibly collapse, without a stabilizer like cream of tartar.
Ok, the good news first: cream of tartar is completely unrelated to teeth. Whew! In fact, it's an acidic by-product from the process of making wine. It's found in the sediment left behind in barrels after the wine has been fermented, and it gets purified into the powdery white substance that we use in baking.
Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.
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