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Benefits And Uses Of Cream Of Tartar

cream of tartar
Photo by Nick Amoscato from Flickr

Ever thought about what makes your store-made snickerdoodle treats so scrumptious? Those ideal-looking baked food recipes and dessert recipes in magazines calling to be eaten. Just thinking about it can make you drool.

The key to them is one ingredient cream of tartar, also called Potassium bitartrate aka Potassium hydrogen tartrate. Unlike the name recommends, cream of tartar is a white powder in nature and is not creamy at all. You can buy cream of tartar in the spice aisle in a store alongside other baking recipes like the shortbread cookie recipe.

Regardless of whether added to snickerdoodle cookies to give them a soft texture and make them delicious, to stabilize whipped egg whites, or to a straightforward syrup to prevent sugar from crystallizing, lemon Meringue Pie, Chocolate Pavlova, Frosted Snickerdoodle Bars, Summer Peaches with Baked Meringue Angel Food Cake recipes, a pinch of cream of tartar always needed.

What is Cream of Tartar?

Cream of tartar is a dry, white powder, acidic in nature and a result of winemaking which is called for in a heap of various secrets to baking recipes. Cream of tartar makes a viable non-poisonous family cleaner without anyone else or in blend with other eco well-disposed family choices like lemon, white vinegar.


Tartaric acid is found in grapes. An acidic byproduct called cream of tartar is a form of crystal that will accelerate out of grape skins and even wine itself. Cream of tartar is the powdered form of tartaric acid, a substance that is structured at the lower part of barrels while making wine.

When tartar is half neutralized with potassium hydroxide, cream of tartar is the outcome, crystalizing into a hard outside layer within wine barrels.

One cannot make cream of tartar at home, however, a little lemon juice will work in place of tartar cream in your prepared merchandise, as it is straightforwardly a side-effect of the winemaking process.

Photo by Lasseter Winery on Unsplash


Tartar cream can be utilized as a piece of regular cures, especially as a laxative. It is known for treating joint inflammation, combatting acid reflux, and clearing up inflammation-inclined skin. The acidic properties in cream of tartar can likewise forestall and treat bacterial contaminations and help to bring down your circulatory strain.

Tartar cream is able to bring down your circulatory strain due to its potassium content, which automatically would lower the risk of high blood pressure.

Tartar cream has an antimicrobial impact as it is acidic and thereby helps treat skin inflammation when applied to the skin. Since the tartaric corrosive nature of tartar cream includes alfa hydroxy acids (AHA), it is utilized in beauty care products and dermatology.

Cream of tartar helps alleviate constipation by mellowing stools and shortening gastrointestinal travel time.


  • Most commonly, tartar cream is used as a leavening agent, because when it is combined with baking soda, together they produce carbon dioxide gas. That is the same gas that is produced by yeast in bread baking.
  • In food, potassium bitartrate is utilized in stabilizing egg whites, expanding their texture, taste, and volume, stabilizing whipped cream, keeping up with its surface and volume, and anti-building up and helps in creating thickeness in baked goods and desserts.
  • It can be used to prevent sugar syrups from solidifying by making a portion of the sucrose separate into glucose and fructose. Reducing staining of bubbled vegetables.
  • Tartar Cream was frequently utilized in conventional coloring where the complexing activity of the tartrate particles was utilized to change the dissolvability and hydrolysis of stringent salts like tin chloride and alum.
  • Adding tartar cream in baked goods recipes with whipped egg whites can make solid tops in meringue. This forestalls the arrangement of sugar crystals, and go about as the initiative in fixing the baking powder.
  • Tartar Cream balances out the air bubbles in the egg whites by blocking the egg proteins from remaining together. Cream of tartar along with this speeds up the egg white whipping interaction and adds to a steady, swelling, reflexive meringue, whihc is ideal for treats, beating pies, and collapsing into a cake. Generally 1/8 teaspoon of cream of tartar for each egg white is enough.
  • It additionally gives some security while bubbling sugar. The powder furthermore helps to prevent sugar crystallization, delivering smoother caramels and cooking sugar for syrups that can be utilized with no guarantees, in different plans, or candy making. Tartar prevents sugar from re-bond and structuring sugar crystals.
  • Tartar makes a successful non-poisonous family cleaner without help from anyone else or can be utilized in a 1:1 ratio blend with white vinegar.
  • When simplified into a paste with hydrogen peroxide, tartar cream can be utilized to clean rust from some hand apparatuses, outstandingly hand documents. The paste is applied and permitted to sit for a couple of hours and afterward washed off with a baking soda/water arrangement. After one more flush with water and exhaustive drying, a slender utilization of oil will safeguard the document from additional rusting.
  • Potassium bitartrate can be blended in with an acidic fluid, for example, lemon squeeze or white vinegar to make a glue-like cleaning specialist for metals like metal, aluminum, or copper, or with water for other cleaning applications like eliminating light stains from porcelain.

How to Consolidate Tartaric Acid with Antacid Baking Soda?

Tartaric acid, a powerless corrosive is included to balance out the baking soda. Baking soda on heating gives a base that creates a bitter taste in the cake and to avoid that, tartar cream is used.

Since alkaline substances have a bitter taste and to overcome that, acid is added. Tartar at the point comes into play, the fizz created as air bubbles are caught by the solidifying mixture, while giving it daintiness. Since this reaction happens fast, the mixture made with cream of tartar and baking soda should be cooked rapidly right after blending, this neutralizes the excess alkalinity and overcomes the bitter taste.

Blending the baking soda and tartar cream together until all are combined well will give you a baking powder. And if you intend to store your baking powder, add a teaspoon of cornstarch to the combination, and mix in your recipe.


In case you need to try not to utilize cream of tartar, here are a couple of effectively accessible suitable replacements to utilize in recipes. However, which trade you cause will rely upon what reason the tartar is serving in your specific recipe.

  • Vinegar

When using vinegar instead of cream of tartar, you will have to utilize it more in recipes. The main disadvantage of utilizing vinegar is that its solid flavor can slip through. Consequently, white vinegar is the go-to substitute for subbing cream of tartar, since it has the most unmistakable flavor. Utilize an equal amount of distilled white vinegar rather than cream of tartar in recipes that require an egg stabilizer.

On the off chance that a recipe calls for 1/4 teaspoon tartar, adding one teaspoon of it is all you need in your recipe. Be reasonable with regards to this replacement in prepared recipes as it can modify the taste and surface.

  • Lemon Juice

Lemon acts in precisely the same way and should be utilized in a similar proportion: utilize it multiple times as compared to tartar. Your baked goods will take on a touch of lemony tang.

Photo by Alexander Mils on Unsplash
  • Corn Syrup

Corn syrup is truly adapted at forestalling crystallization. Trade 1/4 of the sugar in your recipe for corn syrup and overlook the cream of tartar.

  • Baking Powder

When a baking recipe calls for baking soda in the dry fixings, you can frequently look for baking powder, which is baking soda and cream of tartar previously combined as one.

Photo by Addilyn Ragsdill on Unsplash
  • lemon Juice or White Vinegar

It is not ideal to substitute a dry element for a wet fixing (baking). Therefore, lemon juice or white vinegar can adjust the surface, however, utilizing them as a substitute in your recipe will work after all other options have been exhausted.

  • Buttermilk

The corrosiveness of buttermilk might work in a few recipes. Since it is a fluid, you should diminish another fluid, so it is anything but an optimal substitute.

Utilize 1/2 cup of buttermilk for each 1/4 teaspoon of cream of tartar, then, at that point, dispense with 1/2 cup of fluid from the formula.

  • Yogurt

Yogurt can be utilized as a substitute. Utilize a similar estimation as buttermilk, supplanting 1/2 cup of the formula’s fluid for every 1/4 teaspoon of cream of tartar.

Cream of tartar consists of tartaric acid, which helps in baking products and desserts. The above description has explained the definition of cream of tartar, how is it made, what are its uses, what are its benefits, and what can be its substitutes. Tartar does not ruin and is kept dry in an airtight container.

Written by Adyasa Panda

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