Cream of Tartar: The Baker's Essential Companion

Contrary to its name, cream of tartar is neither a cream nor does it have a creamy texture. It’s also unrelated to tartar sauce. This dry, acidic powder is primarily used in baking. While not essential in every recipe, it adds a noticeable boost to your dishes.

Shawn Matijevich, a chef instructor at the Culinary Institute of Virginia in Norfolk, explains that cream of tartar plays a key role in chemistry and balance. "We use it to tweak pH levels and increase acidity in certain recipes," he notes. Its advantages manifest in various culinary applications.

Cream of tartar serves as a leavening agent in baking, helping doughs and batters expand by releasing gases. For instance, adding a pinch to egg whites accelerates foaming and stabilizes the tiny bubbles, resulting in fluffy meringues and airy angel food cakes.

Matijevich highlights its usefulness in candy-making. When added to simple syrup, such as in lollipop recipes, cream of tartar prevents sugar crystallization, ensuring a smooth, transparent finish.

Beyond baking, cream of tartar can enhance the vibrancy of boiled or steamed vegetables and serve as an eco-friendly, non-toxic cleaning solution for your home.

Given its affordability and near-indefinite shelf life, there’s no excuse not to keep cream of tartar stocked in your pantry.

Where Does Cream of Tartar Come From?

Chemically known as potassium bitartrate or potassium hydrogen tartrate (KC4H5O6), cream of tartar is a salt derived from tartaric acid. The culinary world has simplified its name to cream of tartar, with "tartar" referencing tartaric acid. The addition of "cream" to the name remains a mystery.

According to Matijevich, potassium bitartrate is an acidic potassium salt formed as a byproduct of winemaking. It crystallizes during grape fermentation and can appear on wine corks or the rims of jams and jellies stored below 50°F (10°C). These crystals, known as "wine diamonds" or "beeswing," are the raw form of cream of tartar.

The modern production of cream of tartar began in 1768, pioneered by Swedish chemist C.W. Scheele. The method involves dissolving potassium bitartrate from wine lees (grape solids) using hot water. As the water evaporates, crystals, or wine diamonds, form. These are then purified and packaged for sale in grocery stores.

In 1832, French physicist Jean-Baptiste Biot uncovered several physical properties of cream of tartar. Later, in 1847, Louis Pasteur further studied it, leading to its widespread popularity in French cuisine. Eventually, its use spread globally.

Cream of tartar consists of sodium bicarbonate (baking soda) and tartaric acid. If you run out, you can replace 1 teaspoon of cream of tartar with 1 ½ teaspoons of baking powder.

What Are the Health Benefits of Cream of Tartar?

While cream of tartar isn’t particularly nutrient-rich, it is high in potassium, a mineral essential for bone strength and stroke prevention. It may also provide additional health benefits.

The Farmers' Almanac notes that cream of tartar can act as a laxative, though large amounts are needed for this effect. Some claim it helps reduce nicotine cravings, aiding smokers in quitting, though Politifact refuted this in October 2019. Others suggest it alleviates urinary tract infections, but no scientific evidence supports this.

Although generally safe, excessive consumption of cream of tartar can be dangerous. A case study in the Journal of Medical Toxicology reported life-threatening hyperkalemia (elevated potassium levels) in individuals who ingested large amounts as part of a body cleanse.