of cream of tartar
Cream of tartar is essentially calorie-free and contains no significant macronutrients; it is primarily used for its chemical leavening properties rather than nutritional content.
About
Cream of tartar is potassium bitartrate (potassium hydrogen tartrate), a white crystalline powder derived from tartaric acid, a naturally occurring organic acid found in grapes. It is a byproduct of the winemaking process, where it crystallizes on the interior of wine barrels during fermentation and aging. The substance is refined and purified to produce the fine powder used in cooking.
Cream of tartar is odorless, slightly acidic in taste, and completely soluble in water. It is chemically stable at room temperature and has an indefinite shelf life when stored in dry conditions. In its pure form, it is a single-compound ingredient, distinguishing it from many other culinary acids and leavening agents.
Culinary Uses
Cream of tartar functions primarily as an acid and leavening agent in baking. When combined with baking soda, it produces carbon dioxide gas, creating rise in cakes, cookies, and quick breads. It is also used to stabilize whipped egg whites, increasing their volume and preventing collapse, making it essential in meringues, soufflés, and angel food cakes. Additionally, cream of tartar serves as a mild preservative in frostings and icings, prevents sugar crystallization in candy-making, and can be mixed with lemon juice to form a gentle abrasive paste for cleaning purposes in the kitchen.