What Can I Substitute Cream of Tartar With?
Cream of tartar, technically potassium bitartrate, is often a pantry staple for bakers and cooks, but if you find yourself without it, several substitutes can effectively mimic its properties: you can use lemon juice, white vinegar, or baking powder as alternatives, although the best choice will depend on the recipe and its specific purpose.
Understanding Cream of Tartar
Cream of tartar, a byproduct of winemaking, might seem mysterious. Its official name is potassium bitartrate, and it’s a dry, acidic white powder with a slightly tart flavor. But what does it actually do in recipes, and why is it sometimes essential?
Benefits of Cream of Tartar in Baking
Cream of tartar plays several critical roles in baking:
- Stabilizes egg whites: This is perhaps its most well-known function. Adding cream of tartar to egg whites when whisking helps create a more stable foam, preventing them from collapsing and resulting in fluffier meringues and soufflés.
- Prevents sugar crystallization: In recipes like candies and frosting, cream of tartar can prevent sugar from crystallizing, resulting in a smoother, creamier texture.
- Acts as a leavening agent: When combined with baking soda, cream of tartar creates baking powder, which helps baked goods rise.
- Enhances flavor: It adds a subtle tang and prevents discoloration in boiled vegetables.
When to Substitute Cream of Tartar
Before substituting, consider the role of cream of tartar in your specific recipe. If it’s crucial for stabilizing egg whites in a meringue, substituting might slightly affect the outcome. However, if it’s just a minor ingredient for preventing crystallization, a substitution is likely unnoticeable.
Common Cream of Tartar Substitutes
- Lemon Juice: A natural acid, lemon juice offers a similar tartness and stabilizing effect. Use 1/2 teaspoon of lemon juice for every 1 teaspoon of cream of tartar.
- White Vinegar: Like lemon juice, white vinegar is an acid that can help stabilize egg whites. Use the same ratio as lemon juice: 1/2 teaspoon of white vinegar for every 1 teaspoon of cream of tartar.
- Baking Powder: This is the closest substitute, as cream of tartar is an ingredient in baking powder. However, baking powder also contains baking soda, so it will contribute to the leavening effect. Omit or reduce other leavening agents in the recipe. Use 1 1/2 teaspoons of baking powder for every 1 teaspoon of cream of tartar.
- Buttermilk: If acidity is needed, buttermilk can also be used. It works especially well in cake and bread recipes. Use an equal amount of buttermilk replacing some of the other liquids in the recipe.
- Yogurt: Similar to buttermilk, plain yogurt adds acidity and moisture. Use an equal amount of yogurt, adjusting for any extra liquid.
The Substitution Process
The substitution process is simple:
- Identify the amount of cream of tartar required in the recipe.
- Choose your substitute based on the recipe’s specific needs (stabilization, prevention of crystallization, or leavening).
- Use the appropriate conversion ratio (outlined above) to determine the correct amount of substitute.
- Incorporate the substitute into the recipe as directed, making sure to adjust other ingredients if necessary (e.g., reducing other leavening agents when using baking powder).
Common Mistakes to Avoid
- Using the wrong substitute for the purpose: For example, baking powder will significantly affect the leavening, so avoid using it in delicate meringues where only stabilization is needed.
- Ignoring the substitution ratio: Failing to convert properly can lead to a failed recipe.
- Overlooking the presence of other acids: If your recipe already contains a significant amount of lemon juice or vinegar, be cautious about adding even more through the substitute.
- Not adjusting for liquid changes: Buttermilk and yogurt will add extra liquid to a recipe, potentially affecting the final texture.
Cream of Tartar and Egg Whites: A Deeper Look
Stabilizing egg whites is arguably the most important role cream of tartar plays. Without it, egg whites can collapse, resulting in flat, dense meringues or soufflés. The acid in cream of tartar helps denature the proteins in egg whites, allowing them to unfold and form a more stable network. Lemon juice and white vinegar function similarly, making them viable substitutes in this critical application.
Alternatives When You’re Out of Everything
If you’re completely out of the above, and the recipe isn’t critically reliant on cream of tartar, you can sometimes omit it altogether. This works best in recipes where it’s only a minor ingredient for preventing crystallization. However, for egg-white stabilization, it’s much harder to compensate without a proper substitute.
Table: Cream of Tartar Substitutes and Ratios
| Substitute | Ratio (per 1 tsp cream of tartar) | Purpose | Notes |
|---|---|---|---|
| Lemon Juice | 1/2 tsp | Stabilization, prevent crystallization | Adjust other acids in recipe if necessary. |
| White Vinegar | 1/2 tsp | Stabilization, prevent crystallization | Be mindful of vinegar’s strong flavor. |
| Baking Powder | 1 1/2 tsp | Leavening, stabilization | Reduce other leavening agents. |
| Buttermilk | 1 tsp | Acidity, flavor | Adjust liquid content of recipe. |
| Yogurt | 1 tsp | Acidity, flavor | Adjust liquid content of recipe. |
| Omit (if minor) | N/A | Flavor, preventing crystallization | Only if not critical for stabilization or structure. |
Frequently Asked Questions (FAQs)
Can I use baking soda instead of cream of tartar?
No, baking soda alone is not a suitable substitute. Baking soda is an alkaline ingredient, while cream of tartar is acidic. To mimic the effect of cream of tartar, you need to combine baking soda with an acid (like those listed above) or use baking powder, which contains both.
Does cream of tartar expire?
While cream of tartar doesn’t technically expire, its effectiveness may diminish over time, especially if exposed to moisture. Store it in an airtight container in a cool, dry place to maintain its potency. If it’s very old, test a small amount in a recipe before committing to a large batch.
What are the side effects of cream of tartar?
In moderate amounts, cream of tartar is generally safe. However, excessive consumption can lead to digestive issues due to its potassium content. Individuals with kidney problems should be especially cautious and consult their doctor.
Is cream of tartar the same as tartar sauce?
No, cream of tartar and tartar sauce are completely different. Cream of tartar is a dry, acidic powder used in baking and cooking, while tartar sauce is a condiment made with mayonnaise, pickles, and other ingredients, typically served with seafood.
Can I make my own cream of tartar?
While you can’t create cream of tartar from scratch at home, you can create a mixture similar to baking powder by combining baking soda and an acid like lemon juice.
Is cream of tartar vegan?
Yes, cream of tartar is vegan. It is a naturally occurring byproduct of winemaking and doesn’t contain any animal products.
How do I store cream of tartar?
Store cream of tartar in an airtight container in a cool, dry place, away from direct sunlight and moisture. This will help maintain its potency and prevent it from clumping.
Can I use a combination of substitutes?
In theory, you could combine substitutes, but it’s generally not recommended unless you’re an experienced baker. Stick to a single, well-measured substitute for the best results.
What happens if I omit cream of tartar from a meringue?
Omitting cream of tartar from a meringue will result in a less stable and more likely to collapse final product. The egg whites may not whip up as stiffly, and the meringue might be less fluffy and airy.
Is cream of tartar safe for pets?
Consult with your veterinarian before giving your pet cream of tartar or any food containing it. While small amounts are unlikely to be harmful, larger quantities could potentially cause digestive upset or other health problems.
Does cream of tartar affect the taste of baked goods?
In small amounts, cream of tartar has a minimal impact on the overall taste of baked goods. However, using too much can impart a slightly tart flavor.
Where can I buy cream of tartar?
Cream of tartar is widely available in the baking section of most grocery stores. You can also find it online through various retailers.