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  • Category: Kitchen

    What is Cream of Tartar? How it is used in cooking?

    Are you interested in knowing about the ingredient: cream of tarter? Looking out for information about this ingredient here? Scroll through this Ask Expert page and get answers regarding utility and whether there is replacement.

    While going through some recipes especially having European flavour, I found one ingredient as 'Cream of Tartar'.

    Can someone explain what it is and what is it's utility in food items. Can we replace it with some other ingredient which has more and less same effect?
  • Answers

    6 Answers found.
  • This is a byproduct obtained when grapes are fermented. Its chemical name is potassium bitartrate. The other names are potassium hydrogen tartrate or tartaric acid. This product is acidic in nature. It is used as a stabiliser in many recipes. It is also useful for getting the required consistency. If we add a little of the substance with baking soda, carbon dioxide will be produced and help in the process of fermentation.
    The lemon juice or white vinegar can be used in place of this product.

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  • What is the cream of tartar?
    Cream of tartar is a magical ingredient. It is basically tartaric acid but in the powdery form. It has acidic nature and thus very similar to vinegar or lemon. It is obtained as a byproduct during wine processing. It is left as a residue on the barrels in which wine is produced.

    What is its utility in food items?
    1. It is used in baking. It stabilizes creams as well as eggs.

    2. If trying to prepare a food cake, cream of tartar is a must. It will help the food cake to turn smooth and fluffy.

    3. When the cream of tartar is added to egg whites it offers enough strength to the bubbles formed and thus retards the deflating tendency.

    4. It successfully adds the volume to the recipe. The resultant product that is obtained is of desired thickness. All this is possible because of the magical product named the cream of tartar.

    5. When added to syrups, it prevents the formation of crystals. Thus, it helps in the preparation of perfect candies.

    6. It helps cookies to turn crispy yet soft. It when combines along with baking soda produce carbon dioxide gas. Thus, it helps in the baking process. Same gas is released by the yeast which is also used in the baking process.

    7. It decreases the pH of water. Thus, if added to the boiling water, it helps the vegetables to retain their original color when they are subjected to steaming.

    Can it be replaced with other food ingredients which have more and less same effect?
    Yes, it can be replaced with lemon juice and white vinegar. Wherever 1/2 tsp of cream of tartar is required, you can add 1 tsp lemon juice or can add the same amount of white vinegar. Cream of tartar if not available on the kitchen shelf, one can use lemon juice or white vinegar instead of it as these two ingredients are easily available in the kitchen.

  • Cream of Tartar is a bye - product derived while producing wine - production. It is often referred to as Tartaric - acid and is used in conjunction with Baking - soda, with a few drops of Lemon - juice and of course a little amount of Cream of Tartar.
    It offers sufficient strength to egg - white and a refined texture to the food beverage being made.
    There will be slight deterioration of acidic - value, it's additio will improve the colour - texture. Moreover, the life - cell of the food prepared enhances with the addition of Lemon - juice.
    It may be used for the purpose of giving extra viscosity to the recipe being made and hence it may be considered as a versatile stuff in offering the desired structure of the foods.

  • What is cream of tartar and what is it's utility in food items?

    This acidic salt is by-product that is derived while processing grapes and during wine production
    When this is mixed with egg albumen/white, it helps to give the stability of the beaten egg white and also the maximum expansion volume of the initial egg white.
    When egg whites are whipped it becomes like froth but this collapses soon with separation of the water and the protein in the egg white. Cream of tartar helps to keep the beaten forth elastic and intact. It also is used as a leavening agent in baking.
    Cream of tartar is also used to retain the natural color of vegetables while they are being boiled. It can be used while boiling potatoes, cauliflower and red cabbage.

    Can we replace it with some other ingredient which has more and less same effect?

    The substitutes for Cream of Tartar are
    the acidic white vinegar (this can alter the taste)
    baking powder is a good option because the taste and texture are minimally altered.
    Yogurt and buttermilk
    Lemon juice

    Cream of tartar is known as potassium hydrogen tartrate has purgative and diuretic properties. Patients with renal failure and high potassium levels, should avoid using large quantities of cream of tartar as a laxative.

  • Cream of Tartar, is an acidic salt that acts as a stabilizer in recipes that require whipped egg whites such as meringues, angle food cake, souffle. Cream of tartar is used in recipes as a dry acid. It is also used to clean stains. Most commonly, cream of tartar is used as a leavener, because when it's combined with baking soda, together they produce carbon dioxide gas. Potassium bitartrate, also known as potassium hydrogen tartrate, with formula kc4h5o6, is a byproduct of winemaking. When substituting cream of tartar, you must also substitute for the baking soda.

  • Its chemical name is potassium hydrogen tartrate also know as tartaric acid. It can be used as below at home:

    #1 It can be mixed with lemon juice or vinegar to make a paste which acts as cleansing agen which may be used to clean metals like brass, copper and aluminium.

    #2 When it is mixed with hydrogen peroxide it may be used to clean rust.

    #3 It may also be used to dye hair by mixing it in henna.

    #4 Also it has various applications in food like it helps in sugar syrups, anti caking, stabilise egg white.


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