Modernist

Cream of Tartar

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A byproduct of the winemaking process, cream of tartar is an acid most commonly used in baking to stabilize delicate foams and sugar solutions. It can also be used as a leavening agent, tenderizer or acidulate when baking, and even as a coagulant in cheese-making.

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Good on:
  • Desserts,
  • Dairy
Key Ingredients
Full List

Potassium Bitartrate

Serving size:

1/4 tsp

Calories:

0

Total Fat:

0g

Saturated Fat:

0g

Trans Fat:

0g

Cholesterol:

0mg

Sodium:

1mg

Total Carbohydrate:

1g

Dietary Fiber:

0g

Total Sugars:

0g

Protein:

0

Gluten-Free, Salt-Free, Kosher, Sugar-Free, Vegan, Cholesterol-Free, Fat-Free

Your Grandma’s go-to stabilizer of yore, Cream of Tartar is the cream of the crop of classic stabilizers for baking and dessert making.

Cream of Tartar can also help boiled vegetables keep their color and texture.

Cream of Tartar: A Baking Essential

Cream of tartar is a fine powder made from potassium bitartrate, also known as potassium hydrogen tartrate, an acidic byproduct of the wine making process. This tartar powder delivers a tangy flavor that plays a key role in baking recipes, helping stabilize egg whites and improve structure in baked goods.

Found in the spice aisle, this ingredient is often the secret ingredient behind consistent results in meringue, angel food cake, and whipped cream. It works as a leavening agent when paired with baking soda, producing carbon dioxide gas that helps dough rise and creates a light texture.

Function, Flavor, and Versatility

Use cream of tartar to prevent crystallization in sugar syrup, candy making, and cookie recipes like snickerdoodle cookies or sugar cookies. It supports sugar crystallization control, creating smooth textures and a chewy texture in cookie dough and cake batter.

A small pinch or teaspoon goes a long way in cooking and baking, especially when a recipe calls for precision. Its acidic nature balances sweetness in food while adding stability to mixtures. From favorite recipes to new ideas, this powder brings structure, flavor, and reliability to your kitchen.

Cream of tartar used in baking helps stabilize beaten egg whites, supports fermentation process reactions, and improves texture in baked goods like chocolate chip cookie recipe or cake.
If a recipe calls for a tartar substitute, options like lemon juice, white vinegar, or vinegar can be used in small amounts, though results may vary depending on the recipe.
Tartar and baking soda combine to create carbon dioxide, acting as a leavening agent similar to baking powder and helping dough rise during baking.
Yes, it forms naturally in wine barrels and wine casks during the wine-making process as an acidic residue known as tartaric acid.
It can act as a cleaning agent to polish stainless steel and other surfaces, making it useful beyond cooking applications.