teaspoonfuls cream of tartar
Cream of tartar is primarily a mineral salt containing potassium, with minimal calories or macronutrients. It is used in small quantities and does not significantly contribute to nutritional intake.
About
Cream of tartar, chemically known as potassium bitartrate, is a white crystalline powder derived from the sediment left in wine barrels during fermentation. This acidic salt is a byproduct of winemaking, collected from the tartar deposits that accumulate on barrel walls. It has a slightly tart, acidic taste and is odorless. In its pure form, cream of tartar is nearly 100% potassium bitartrate and remains stable indefinitely when stored in cool, dry conditions.
In culinary applications, cream of tartar functions as an acidifying agent, stabilizer, and leavening aid. It is commonly paired with baking soda to create a chemical leavening system, reacting to produce carbon dioxide gas and lift in baked goods.
Culinary Uses
Cream of tartar is primarily used in baking as a leavening agent when combined with baking soda (sodium bicarbonate), creating a double-acting leavening system. It stabilizes egg white foams in meringues, angel food cakes, and whipped egg-based preparations by lowering pH and preventing overwhipping. The ingredient is also employed in candy-making to inhibit crystallization of syrups, and in some spice blends and marinades for its acidic properties. It appears in pastry creams, pie fillings, and homemade baking powder formulations. Cream of tartar can also be combined with hydrogen peroxide as a paste for cleaning purposes.