Cream of tartar: it’s that mysterious white powder often lurking in the back of your pantry. You see it called for in recipes, particularly when baking, but might find yourself wondering, “Can I skip it?” The short answer is: sometimes. However, understanding what cream of tartar actually is and its role in various recipes is crucial to making informed decisions about substitutions. This article delves into the details, exploring its uses, potential replacements, and the consequences of omitting it altogether.
What Exactly IS Cream of Tartar?
Cream of tartar, scientifically known as potassium bitartrate, is a byproduct of winemaking. It’s the sediment that forms inside wine barrels during fermentation. This sediment is then purified and ground into the fine, white powder we recognize in the baking aisle. It’s an acid, and its acidity is what gives it its unique properties in cooking and baking. It is odorless and has a slightly tangy taste.
The Chemistry Behind the Tart
The chemical composition of cream of tartar (C4H5KO6) is vital to understanding its function. The potassium bitartrate molecule breaks down during heating, releasing potassium ions and tartrate ions. These ions interact with other ingredients, influencing the final product’s texture, stability, and even color.
Why is Cream of Tartar Used in Baking?
Cream of tartar isn’t just a random addition to recipes. It plays several important roles, contributing significantly to the success of many baked goods and other culinary creations.
Stabilizing Egg Whites
Perhaps the most well-known use of cream of tartar is in stabilizing egg whites. When egg whites are whipped, they form a delicate foam. The protein molecules in the egg whites unfold and create air bubbles. However, these bubbles can be unstable and collapse, resulting in a flat meringue or a dense angel food cake. Cream of tartar helps prevent this collapse by increasing the acidity of the egg whites. This acidity strengthens the protein bonds, making the foam more stable and allowing it to hold its shape during baking. A pinch of cream of tartar can make all the difference between a towering meringue and a sad, deflated one.
Preventing Sugar Crystallization
Cream of tartar also plays a role in preventing sugar crystallization in candies and frostings. Sugar crystals can form when sugar molecules bind together, creating a grainy texture. The acidity of cream of tartar interferes with this process by breaking down some of the sugar into glucose and fructose. These simpler sugars are less likely to crystallize, resulting in a smoother, creamier texture. This is especially important in recipes like fondant, caramel, and simple syrups.
Acting as a Leavening Agent
While not a primary leavening agent like baking powder or baking soda, cream of tartar can contribute to leavening when combined with baking soda. Baking soda is an alkaline ingredient, and when it reacts with an acid, like cream of tartar, it produces carbon dioxide gas. This gas creates bubbles in the batter or dough, causing it to rise. This is essentially what happens in baking powder, which is simply a mixture of baking soda and an acid (often cream of tartar). This combination is used in some older recipes, allowing for a controlled and predictable rise.
Enhancing Texture and Flavor
Beyond its practical applications, cream of tartar can also subtly enhance the texture and flavor of baked goods. It can help to create a more tender crumb in cakes and cookies. In cookies, specifically, it can contribute to a chewier texture. Furthermore, the slightly tangy flavor of cream of tartar can add a subtle complexity to the overall taste profile, balancing sweetness and preventing the dish from being overly cloying.
When Can You Skip It?
Now, let’s address the burning question: When can you actually skip cream of tartar without disastrous results? The answer depends heavily on the recipe and its intended outcome.
Recipes Where It’s Not Essential
In some recipes, cream of tartar is included more as a safeguard than an absolute necessity. For instance, some cookie recipes call for a small amount of cream of tartar, not for leavening or stabilization, but simply to ensure a slightly chewier texture or to prevent excessive spread during baking. In these cases, you might be able to omit it without significantly altering the final product. However, be aware that the texture might be slightly different – perhaps a bit crispier rather than chewy. Similarly, if you are confident in your egg-whisking abilities and the environmental conditions are favorable (low humidity, etc.), you might be able to skip it when making a simple meringue, although the risk of collapse increases.
Recipes Where It’s Crucial
Conversely, there are recipes where cream of tartar is absolutely essential. Angel food cake, for example, relies heavily on the stabilizing properties of cream of tartar to achieve its signature light and airy texture. Without it, the egg white foam is likely to collapse, resulting in a dense and rubbery cake. Similarly, recipes for macarons often require cream of tartar to help stabilize the meringue and prevent cracking. In these cases, attempting to skip cream of tartar is almost guaranteed to result in failure.
Considering the Purpose
The best way to determine whether you can skip cream of tartar is to understand its purpose in the specific recipe you are using. Is it there to stabilize egg whites, prevent sugar crystallization, act as a leavening agent, or simply enhance texture? Once you understand its role, you can better assess whether a substitute is necessary or whether it can be safely omitted.
What Are Some Cream of Tartar Substitutes?
If a recipe calls for cream of tartar and you don’t have any on hand, don’t despair! There are several substitutes that can provide similar results, depending on the intended purpose.
Lemon Juice or Vinegar
Lemon juice and white vinegar are both acidic substances that can mimic the stabilizing and anti-crystallization properties of cream of tartar. Generally, you can substitute ½ teaspoon of lemon juice or white vinegar for every 1 teaspoon of cream of tartar. However, be mindful of the flavor. While a small amount of lemon juice or vinegar is unlikely to significantly alter the taste of the final product, using too much can impart an unwanted tang. These are best suited for stabilizing egg whites or preventing sugar crystallization.
Baking Powder
As mentioned earlier, baking powder is essentially a combination of baking soda and an acid. If you need cream of tartar for its leavening properties, baking powder can be a suitable substitute. However, the ratio isn’t a simple 1:1 swap. Since baking powder contains both an acid and a base, you’ll need to adjust the amount of baking soda in the recipe accordingly. A general guideline is to omit the cream of tartar and the baking soda called for in the recipe and replace them with the appropriate amount of baking powder. It’s vital to research the specific baking powder type being used as some contain varying strengths.
Yogurt or Buttermilk
In certain recipes, particularly those where cream of tartar is used to add a slight tang or tenderize the dough, yogurt or buttermilk can be used as a substitute. These dairy products contain lactic acid, which provides a similar acidic effect. You can substitute an equal amount of yogurt or buttermilk for the liquid called for in the recipe and omit the cream of tartar. However, this substitution is best suited for recipes like cakes or muffins, where the added moisture won’t negatively impact the final texture.
No Substitute: Assessing the Risk
In some cases, the best substitute for cream of tartar is…nothing at all. If the recipe only calls for a very small amount of cream of tartar, and you’re not concerned about minor changes in texture or stability, you might be able to simply omit it without any noticeable difference. This is especially true in recipes where other factors, such as oven temperature and mixing technique, play a more significant role in the final outcome.
Cream of Tartar Beyond Baking: Other Uses
While primarily known for its role in baking, cream of tartar has a surprising number of other uses around the house.
Cleaning Agent
The mildly abrasive and acidic properties of cream of tartar make it an effective cleaning agent. It can be used to remove stains from stainless steel, porcelain, and even clothing. A paste made from cream of tartar and water can be used to scrub away stubborn grime. Just be sure to test it on an inconspicuous area first to ensure it doesn’t damage the surface.
Copper Cleaning
Cream of tartar is especially effective at cleaning copper. Simply mix it with lemon juice or vinegar to create a paste, apply it to the copper surface, let it sit for a few minutes, and then scrub and rinse. The acid in the cream of tartar helps to dissolve the tarnish, leaving the copper shiny and new.
Natural Dye Mordant
In natural dyeing, a mordant is a substance that helps the dye bind to the fabric. Cream of tartar can be used as a mordant, particularly for protein fibers like wool and silk. It helps to create brighter and more colorfast results.
Storing Cream of Tartar for Optimal Shelf Life
To ensure that your cream of tartar remains effective, proper storage is essential.
Airtight Container
Store cream of tartar in an airtight container in a cool, dry place. Exposure to moisture can cause it to clump and lose its effectiveness.
Away from Heat and Light
Keep the container away from direct heat and light, as these can also degrade its quality over time. A pantry or cupboard is an ideal storage location.
Check for Clumping
Before using cream of tartar, check for clumping. If it is heavily clumped, it may still be usable, but you may need to break it up with a fork or whisk before adding it to your recipe. If it is severely hardened or discolored, it is best to discard it.
In Conclusion: To Skip or Not to Skip?
Ultimately, the decision of whether or not to skip cream of tartar depends on a variety of factors, including the specific recipe, the desired outcome, and your willingness to experiment. Understanding the role that cream of tartar plays in different culinary applications is key to making an informed decision. While substitutes can often provide similar results, it’s important to choose the right substitute for the intended purpose. And when in doubt, it’s always best to err on the side of caution and include the cream of tartar, especially in recipes where it plays a crucial role in structure or stability.
Why is cream of tartar often used in baking?
Cream of tartar, scientifically known as potassium bitartrate, plays several key roles in baking. It acts as a stabilizer for egg whites, preventing them from collapsing and creating a more voluminous and stable meringue. Additionally, it can prevent sugar crystallization in candies and syrups, ensuring a smooth and consistent texture. Finally, it can enhance the leavening action of baking powder, leading to a lighter and airier baked good.
Beyond these specific uses, cream of tartar also contributes to the overall texture and appearance of certain recipes. It can help prevent discoloration in boiled vegetables and fruits, maintaining their vibrant color. In snickerdoodles, it provides a tangy flavor and a characteristic chewy texture. While not always essential, it is a valuable ingredient that contributes to the quality and consistency of many baked goods.
What happens if I completely omit cream of tartar from a recipe?
The effect of omitting cream of tartar depends heavily on the recipe. In some cases, like certain cookies or cakes, you might not notice a significant difference, although the texture or leavening may be slightly altered. However, in recipes where it plays a crucial stabilizing role, such as meringues or soufflés, omitting it can lead to a less stable and potentially collapsed final product.
Therefore, before completely skipping it, consider what the recipe is trying to achieve with the cream of tartar. If it’s for a minor textural improvement, the risk is low. But if it’s fundamental to the structure or stability of the dish, it’s better to seek a suitable substitute. Simply omitting it may result in a noticeably inferior outcome.
What are some common and effective substitutes for cream of tartar?
Lemon juice and white vinegar are two of the most readily available and effective substitutes for cream of tartar. Both are acidic and can mimic the stabilizing effects of cream of tartar, especially in egg white applications. Use equal amounts of lemon juice or white vinegar as you would cream of tartar in the recipe. For example, if the recipe calls for 1 teaspoon of cream of tartar, use 1 teaspoon of lemon juice or white vinegar.
Another good substitute is baking powder, but you’ll need to adjust the recipe accordingly. Since baking powder already contains cream of tartar (or an acidic substitute), you’ll need to reduce the amount of baking powder called for in the recipe and omit any other leavening agents, like baking soda. A general guideline is to use 1.5 times the amount of baking powder as the cream of tartar, and decrease the baking soda amount.
Can I use baking soda as a substitute for cream of tartar?
Baking soda alone is not a direct substitute for cream of tartar. While both are used in baking, they serve different purposes. Cream of tartar is an acid, while baking soda is a base. They typically work together to create a balanced leavening reaction. Using baking soda on its own will result in a soapy or metallic taste and may not provide the desired leavening effect.
To effectively use baking soda as part of a substitute, you need to combine it with an acidic ingredient, effectively recreating baking powder. For example, you can combine 1/2 teaspoon of baking soda with 1 teaspoon of lemon juice or white vinegar to mimic the effect of 1 teaspoon of cream of tartar. This combination will provide the necessary acidity to react with the baking soda and produce carbon dioxide, which leavens the baked good.
Does the type of recipe affect which cream of tartar substitute I should use?
Yes, the type of recipe heavily influences the best cream of tartar substitute. For recipes where flavor is paramount, like meringues, lemon juice might be a slightly better choice than white vinegar, as its subtle citrus notes can complement the sweetness. However, in recipes where a neutral flavor is desired, such as angel food cake, white vinegar is often preferable.
For recipes where you need both acidity and leavening, like cookies or cakes, baking powder is a more suitable option. Remember to adjust the amount of baking powder and any other leavening agents in the recipe to maintain the proper balance. When substituting, consider the overall flavor profile and desired texture of the final product to choose the most appropriate alternative.
Are there any downsides to using cream of tartar substitutes?
While substitutes can work effectively, they may introduce subtle differences in the final product. Lemon juice and white vinegar, although generally flavorless in small quantities, can impart a slight tangy taste that might be noticeable in delicate recipes. Baking powder, when used as a substitute, can alter the overall texture of the baked good, potentially making it slightly denser or more crumbly if not adjusted correctly.
Furthermore, the exact performance of substitutes can vary depending on factors like ingredient quality and baking conditions. Experimentation might be required to find the perfect balance and achieve the desired results. It’s always a good idea to test the substitution in a small batch before committing to a full recipe.
How should I store cream of tartar to prolong its shelf life?
Cream of tartar should be stored in an airtight container in a cool, dry place, away from direct sunlight and moisture. A pantry or a cupboard is generally ideal. Moisture is the biggest enemy of cream of tartar, as it can cause clumping and reduce its effectiveness over time.
Proper storage will significantly prolong its shelf life. While cream of tartar doesn’t technically expire, its potency can diminish over several years. If you notice any clumping or a change in color or smell, it’s best to replace it. With proper storage, you can expect cream of tartar to remain effective for several years.