Cream of tartar. It’s that unassuming little ingredient often relegated to the back of the spice cabinet, easily overlooked in favor of more glamorous baking staples like vanilla extract or chocolate chips. But this humble powder, also known as potassium bitartrate, is a powerhouse when it comes to transforming your desserts from ordinary to extraordinary. So, what exactly does cream of tartar do to desserts? The answer is multifaceted and essential for any baker who wants to master their craft.
Understanding Cream of Tartar: The Basics
Before diving into its specific applications in desserts, it’s crucial to understand what cream of tartar actually is. It’s a byproduct of winemaking, specifically a crystalline acid salt that precipitates out during the fermentation process. These crystals are then purified and ground into the fine, white powder we know as cream of tartar.
It’s an acidic ingredient, and that acidity is key to its various functions in baking. It doesn’t have a strong flavor of its own, so it won’t alter the taste of your desserts significantly. Instead, it works its magic behind the scenes, affecting the texture, structure, and stability of your creations.
The Magic in Meringues: Stabilizing Egg Whites
Perhaps the most well-known use of cream of tartar is in making meringues. Meringues, whether they’re the soft, billowy peaks on a lemon meringue pie or the crisp, crunchy shells of meringue cookies, rely entirely on the structure of whipped egg whites. Egg whites, when whisked vigorously, incorporate air and form a delicate foam. However, this foam is inherently unstable and can collapse easily.
This is where cream of tartar comes in. It stabilizes the egg white foam, preventing it from collapsing and giving you a meringue that is tall, glossy, and strong enough to withstand baking. How does it achieve this feat?
The Science of Stabilization
Egg whites contain proteins that are naturally coiled up. When you whisk them, these proteins start to unfold and create a network that traps air bubbles. Cream of tartar helps to denature these proteins further, making them more stable and less likely to revert to their original coiled state. It essentially strengthens the network of proteins, making the air bubbles more secure.
Furthermore, cream of tartar lowers the pH of the egg whites. This increased acidity also contributes to the stability of the foam. It tightens the protein structure, making it more resistant to collapse. The result? A meringue that holds its shape beautifully.
Without cream of tartar, meringues are prone to weeping (releasing liquid) and deflating. It’s truly the secret ingredient to achieving meringue perfection.
Achieving Meringue Perfection
When making meringues, it’s best to add cream of tartar early in the whipping process, just as the egg whites start to form soft peaks. A small amount, typically 1/8 teaspoon per egg white, is sufficient. Overdoing it can make the meringue too dry and brittle.
Cream of Tartar and Cake: Achieving a Lighter Texture
Beyond meringues, cream of tartar plays a crucial role in improving the texture of cakes, particularly those made with whipped egg whites. Angel food cake and chiffon cake, for example, rely heavily on the lightness and airiness of whipped egg whites for their characteristic texture.
In these cakes, cream of tartar works similarly to how it does in meringues, stabilizing the egg white foam and preventing it from collapsing during baking. This results in a cake with a higher volume and a delicate, spongy crumb.
Buffering Baking Powder: Controlled Leavening
Cream of tartar is also a component of baking powder. Baking powder is a leavening agent used in many cake recipes. It’s a mixture of an acid (like cream of tartar) and a base (like baking soda). When these two components react in the presence of moisture, they produce carbon dioxide gas, which causes the cake to rise.
However, some baking powders react too quickly, causing the cake to rise rapidly and then collapse. Cream of tartar acts as a buffer, slowing down the reaction and ensuring a more controlled and even rise. This prevents the cake from becoming dense or gummy.
The Importance of Balance
When using baking powder in a recipe, the balance between the acid and the base is crucial. If there’s too much baking soda, the cake can have a bitter taste. Cream of tartar helps to neutralize this bitterness and create a more balanced flavor.
Cookies and Cream of Tartar: A Subtle but Significant Impact
While not as essential as in meringues or angel food cakes, cream of tartar can also improve the texture and appearance of cookies. Its effect is more subtle, but it can still make a noticeable difference.
Preventing Sugar Crystallization
One of the key benefits of using cream of tartar in cookies is that it helps to prevent sugar crystallization. Sugar crystals can sometimes form in cookies, particularly if they are overbaked or stored improperly. These crystals can give the cookies a gritty or sandy texture.
Cream of tartar interferes with the formation of these crystals, resulting in a smoother and more pleasant texture. It also helps to keep the cookies soft and chewy for longer.
Activating Baking Soda for a Chewier Texture
Similar to its role in cakes, cream of tartar can also react with baking soda in cookie recipes. This reaction produces carbon dioxide gas, which contributes to the cookies’ rise.
However, unlike cakes, cookies often benefit from a slightly flatter and chewier texture. By carefully balancing the amount of cream of tartar and baking soda, bakers can control the amount of rise and achieve the desired texture. Adding a touch of cream of tartar to cookies can result in a slightly tangy flavor and a more satisfying chew.
Beyond the Bake: Other Culinary Uses
While cream of tartar is primarily known for its role in baking, it also has other culinary uses.
Stabilizing Whipped Cream
Just like it stabilizes egg whites, cream of tartar can also stabilize whipped cream. A pinch of cream of tartar added to heavy cream before whipping will help it hold its shape for longer and prevent it from becoming grainy or watery.
Preventing Sugar Syrup Crystallization
When making sugar syrups for candies or sauces, cream of tartar can help to prevent sugar crystallization, ensuring a smooth and glossy finish.
Storage and Shelf Life
Cream of tartar has a long shelf life if stored properly. It should be kept in an airtight container in a cool, dry place. It can last for several years without losing its potency. However, it’s always a good idea to check the expiration date before using it.
Alternatives and Substitutions
While cream of tartar is a unique ingredient, there are some situations where you might need to find an alternative.
Lemon Juice or Vinegar
In some recipes, lemon juice or vinegar can be used as a substitute for cream of tartar. These ingredients are also acidic and can help to stabilize egg whites or prevent sugar crystallization. However, they may impart a slightly different flavor to the final product.
Baking Powder
If a recipe calls for both cream of tartar and baking soda, you can sometimes substitute baking powder. However, it’s important to adjust the amount accordingly, as baking powder already contains both an acid and a base.
Troubleshooting with Cream of Tartar
Even with the best intentions, sometimes things can go wrong in the kitchen. Here are some common problems and how cream of tartar can help.
Weeping Meringue
As mentioned earlier, weeping meringue is a common problem. This occurs when the meringue releases liquid, making it soggy and unattractive. Adding enough cream of tartar at the right stage is the key. Also, ensuring the sugar is fully dissolved into the egg whites is important.
Flat Cookies
If your cookies are spreading too thin and becoming flat, cream of tartar can help. It can help to create a slightly higher rise and prevent the cookies from spreading too much.
The Verdict: A Baking Essential
Cream of tartar might seem like a minor ingredient, but its impact on desserts is undeniable. From stabilizing meringues to improving the texture of cakes and cookies, this humble powder is a secret weapon in any baker’s arsenal. By understanding its properties and how it interacts with other ingredients, you can unlock its full potential and create truly exceptional desserts. Don’t let it languish in the back of your spice cabinet – embrace its power and elevate your baking to the next level.
What exactly is cream of tartar, and where does it come from?
Cream of tartar, also known as potassium bitartrate, is a byproduct of winemaking. It’s a naturally occurring acid that crystallizes on the inside of wine barrels during fermentation. These crystals are then collected, purified, and ground into a fine white powder that is sold as cream of tartar.
The result is a pure and natural ingredient that plays a crucial role in baking. It contributes to the texture, stability, and overall success of many baked goods, making it a valuable addition to any baker’s pantry.
How does cream of tartar help stabilize egg whites?
Cream of tartar is a key ingredient when whipping egg whites because it helps them achieve and maintain a stiff, stable structure. It lowers the pH of the egg whites, which strengthens the protein bonds, allowing the whites to whip up to a greater volume and hold their shape for a longer period. This is especially important for recipes like meringues, soufflés, and angel food cake.
Without cream of tartar, egg whites tend to collapse more easily, resulting in a flat or grainy texture. By adding just a small amount, you can ensure a light, airy, and structurally sound final product. It allows for extended whipping time without the risk of over-whipping and collapse.
Can cream of tartar prevent sugar from crystallizing in candy or frosting?
Yes, cream of tartar can indeed prevent sugar from crystallizing, particularly in candies and frostings. Sugar crystallization can lead to a grainy or undesirable texture. Cream of tartar interferes with this process by breaking down sucrose molecules into glucose and fructose, which are less likely to recrystallize.
This allows for a smoother, more appealing final product. In recipes such as fondant, icing, or hard candies, a pinch of cream of tartar can make a significant difference in achieving the desired consistency and preventing unwanted graininess.
Is there a substitute for cream of tartar in baking?
While cream of tartar is unique, there are a few substitutes that can be used in certain situations. Lemon juice or white vinegar, both acidic, can be used as a substitute for stabilizing egg whites. Use approximately twice the amount of lemon juice or vinegar as you would cream of tartar.
However, keep in mind that these substitutes may slightly alter the flavor of your recipe. For other applications, such as preventing sugar crystallization, there isn’t a direct substitute that perfectly replicates the properties of cream of tartar.
Does cream of tartar affect the leavening process in baking?
Cream of tartar plays a vital role in leavening when combined with baking soda in certain recipes. It acts as an acid, reacting with baking soda (an alkaline), to produce carbon dioxide gas. This gas creates air bubbles within the batter or dough, causing it to rise.
This combination is commonly found in recipes like snickerdoodles and certain types of cookies. The acidic nature of cream of tartar balances the alkalinity of baking soda, resulting in a lighter, more tender texture.
How should I store cream of tartar to maintain its quality?
To maintain the quality and effectiveness of cream of tartar, it’s crucial to store it properly. It should be kept in an airtight container in a cool, dry, and dark place, away from direct sunlight and moisture. Humidity can cause cream of tartar to clump or lose its potency.
Proper storage will help prevent the powder from absorbing moisture or developing odors, ensuring it remains effective for use in your baking projects. When stored correctly, cream of tartar can last for several years without losing its ability to perform its crucial functions.
Does cream of tartar expire or go bad?
Cream of tartar has a long shelf life, but it doesn’t last indefinitely. While it won’t necessarily “go bad” in the sense of becoming unsafe to eat, its effectiveness may diminish over time, particularly if it’s not stored properly. Signs of degradation include clumping, discoloration, or a loss of its characteristic tangy flavor.
To ensure optimal results in your baking, it’s best to use cream of tartar within its shelf life, which is typically several years. Always inspect the powder for any signs of spoilage before adding it to your recipes, and if you’re unsure of its quality, it’s best to replace it.