What is cream of tartar
Last updated: April 1, 2026
Key Facts
- Chemically known as potassium bitartrate or potassium hydrogen tartrate
- Created as a byproduct when grapes ferment during wine production
- Prevents egg whites from deflating when whipped, essential for meringues and soufflés
- Paired with baking soda creates a chemical leavening agent that makes baked goods rise
- Also used in cleaning products, metal polishing, and as a natural food preservative
What is Cream of Tartar?
Cream of tartar is a fine, white powder that appears in many recipe ingredient lists, particularly in baking. Despite its name, it contains no cream—rather, it is a natural, acidic byproduct of wine fermentation. It's one of the oldest leavening agents still used in modern kitchens and serves multiple purposes beyond baking.
Origins and Production
Cream of tartar is created when grapes ferment to make wine. During the fermentation process, tartaric acid deposits form on the sides of wine barrels. These deposits are collected, refined, and ground into a fine powder to create the cream of tartar used in cooking. This makes it a natural product that has been used since ancient winemaking times.
Culinary Uses
Stabilizing Egg Whites: The primary use of cream of tartar in baking is stabilizing whipped egg whites. When added to egg whites, it prevents them from deflating, making it essential for meringues, angel food cakes, and soufflés. It works by adjusting the pH and altering the protein structure, creating more stable foam.
Leavening Agent: When combined with baking soda, cream of tartar creates a chemical reaction that produces carbon dioxide, causing baked goods to rise. This combination is commonly used in recipes that require baking powder or in recipes where cream of tartar specifically improves texture and rise.
Flavor Enhancement: A small amount of cream of tartar adds a subtle tartness to baked goods, which can balance sweetness and enhance flavor complexity in cookies, cakes, and frostings.
Other Applications
Beyond the kitchen, cream of tartar has numerous practical uses. It's an effective natural cleaner when mixed with lemon juice or vinegar, useful for removing stains and polishing metals. It's sometimes included in natural cleaning products and can help remove baked-on food from cookware. Some people use it as a natural preservative or as a supplement, though these uses are less common.
Storage and Substitutes
Cream of tartar keeps indefinitely in a cool, dry place due to its stability. If you don't have cream of tartar on hand, lemon juice or vinegar can sometimes substitute for its acidic properties, though the results may differ slightly. For stabilizing egg whites, lemon juice or cream of tartar are the most effective options.
Related Questions
What's the difference between cream of tartar and baking powder?
Baking powder is a premixed combination of cream of tartar, baking soda, and cornstarch. Cream of tartar is just the acidic component. Using cream of tartar with baking soda separately allows more control over the leavening reaction in recipes.
Can you substitute cream of tartar in recipes?
Lemon juice or white vinegar can replace cream of tartar in small quantities as an acidic agent. However, substitutions may slightly affect flavor and texture. For stabilizing egg whites specifically, cream of tartar works best.
Is cream of tartar the same as tartar sauce?
No. Cream of tartar is a fine powder used in baking. Tartar sauce is a condiment made with mayonnaise, pickles, and other ingredients. They are completely different products.
Sources
- Wikipedia - Cream of Tartar CC-BY-SA-4.0
- Britannica - Cream of Tartar CC-BY-4.0