Read on to learn a bit about cream of tartar and its properties. This is because cream of tartar will keep your sugar from crystallizing and it can make a good leavening agent as well. Your cookies will be more likely to bake properly if you use cream of tartar as instructed in whatever recipe you happen to be using.
This powder is created as a byproduct from fermenting grapes into wine and it has the technical name of potassium bitartrate. It has become a common ingredient that people keep in their pantries even if it is mostly used for baked goods. Not every cookie recipe is going to call for cream of tartar, but many of them do. Cream of tartar is particularly useful to people who like to bake pies with meringues. Aside from helping with meringue pies and cookies, cream of tartar is also a common ingredient in snickerdoodles.
Snickerdoodles are favorites of millions of Americans and you might make some of these tasty treats each year. No, thanks I'm already a PureWow fan. No, thanks I hate pretty things. Cream of tartar is actually a helpful ingredient to keep on hand. But first, what is cream of tartar? Basically, the potassium bitartrate crystallizes in wine casks during the fermentation process, and the crystals are filtered out or collected to make cream of tartar.
Now you know it comes from wine, cool. But what is cream of tartar actually good for? Cream of tartar is found in baking powder , which is just a combination of sodium bicarbonate baking soda and acid. Think about those volcano science projects you made in middle school: The baking soda only fizzed on contact with an acid like vinegar. The baking powder aka baking soda plus cream of tartar becomes active when mixed with a liquid, resulting in a lofty baked good.
Cream of tartar is also a helpful cleaning agent around the house, especially when mixed with another acid or hydrogen peroxide. Stabilizing egg whites in meringue. Even a tiny pinch of cream of tartar can mean the difference between a weepy, sad meringue and a gloriously smooth and fluffy one. Preventing sugar crystals in candy-making. The enemy of homemade candies and caramels is large crystals of sugar, but cream of tartar can prevent that it binds to the sugar crystals and keeps them small.
Add a pinch of cream of tartar to boiling sugar for smooth caramel and crunchy, pro-level candy. Adding loft to baked goods. Including cream of tartar in baking recipes that call for baking soda will help activate the leavening, because baking soda is alkaline and cream of tartar is acidic. It can even be used as a last-minute substitute for baking powder. Combine 1 teaspoon of baking soda for every 2 teaspoons of cream of tartar, then substitute for baking powder at a ratio.
Adding tang to snickerdoodles. Most recipes call for a ratio of cream of tartar to baking powder. Making fluffier whipped cream. Similar to meringue, whipped cream has a tendency to fall flat—cream of tartar can prevent that. Adding a pinch of cream of tartar to heavy whipping cream will make it last longer both in the fridge and at room temperature. Plus, it will make it easier to pipe and spread, you baker you. Retaining color in steamed and boiled vegetables. You know how steamed broccoli or asparagus or any veggie, for that matter always comes out kind of murky, when you wanted it to look verdant and fresh?
You eat with your eyes first, you know. Replacing buttermilk in a recipe. If you want the tanginess of buttermilk , but only have regular milk or plant-based milk , you can add a small amount of cream of tartar in a pinch. Making homemade playdough. Many recipes for homemade playdough—like this one —call for up to 1 tablespoon cream of tartar, which gives the dough a smoother, more elastic texture.
Cream of tartar is actually one of the primary ingredients in baking powder. If both baking soda and cream of tartar are called for a recipe, it means the cream of tartar is being used to activate the baking soda as a leavening agent, so use 3 parts baking powder to replace 2 parts cream of tartar. This substitute should only be used in batters for baked goods, where the cream of tartar is used as a leavening agent alongside baking soda, as it's necessary to remove some liquid to account for the addition of buttermilk, which serves as the acid replacement.
Similar to lemon juice both in its function as a substitute and its substitution ratio of , vinegar may also be used, particularly to stabilize egg whites.
Its sharp flavor may alter the end result of baked goods, where cream of tartar is used to assist as a leavening agent. Like buttermilk, yogurt may be used as a substitute in the same way, but thin it out with some milk or water to create a similar consistency.
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