What Is a Good Substitute for Cream of Tartar?
Cream of tartar, an acidic byproduct of winemaking, can be replaced in most recipes. The best substitutes include lemon juice and white vinegar, which can provide similar acidity for leavening and stabilization.
Understanding Cream of Tartar
Cream of tartar, or potassium bitartrate, is a powdery acid leftover from wine fermentation. It’s a surprising ingredient with a range of culinary applications, most notably in baking and candy-making. Understanding its role is crucial to selecting the right substitute.
- Chemical Properties: Primarily, cream of tartar is an acid. This acidity is key to its function.
- Common Uses:
- Stabilizing egg whites when whipping meringues.
- Preventing sugar crystallization when making candies.
- Acting as a leavening agent when combined with baking soda (as in baking powder).
- Enhancing the texture of baked goods.
Why You Might Need a Substitute
Sometimes, a recipe calls for cream of tartar, and you realize you’re fresh out. Or, perhaps you’re looking for an alternative due to dietary restrictions or personal preferences. Common reasons to seek a substitute include:
- Out of Stock: The most common reason. Cream of tartar isn’t a pantry staple for everyone.
- Dietary Concerns: Although generally safe, some individuals might be sensitive to it.
- Convenience: You might prefer using ingredients you already have on hand.
Top Cream of Tartar Substitutes
Several readily available ingredients can mimic the effects of cream of tartar. Here are some of the most effective options:
- Lemon Juice: This is often the best all-around substitute. Its high acidity mirrors cream of tartar’s properties. Use twice the amount of cream of tartar called for.
- White Vinegar: Similar to lemon juice in acidity, white vinegar can also be used. Use twice the amount of cream of tartar called for. Note: It can impart a slight vinegar flavor, so use sparingly in delicate recipes.
- Baking Powder: Since cream of tartar is a key component of baking powder, using more baking powder can work in some cases. Replace the cream of tartar with baking powder in a 1:1 ratio. Reduce any baking soda in the recipe by half.
- Buttermilk: Contains lactic acid, which provides some acidity. It’s a good choice in recipes where the extra liquid won’t negatively affect the outcome. Replace with an equal amount by weight of liquid originally in the recipe.
- Yogurt: Similar to buttermilk, yogurt’s acidity can act as a substitute. Like buttermilk, use with an equal weight of the original liquid, and use plain yogurt for a neutral flavor.
Choosing the Right Substitute
The best substitute will depend on the recipe. Consider the following factors:
- Flavor: Lemon juice and white vinegar will contribute slightly different flavors.
- Liquid Content: Buttermilk and yogurt add moisture, which can affect the texture.
- Leavening Needs: If the recipe relies heavily on cream of tartar for leavening, baking powder is the best option.
| Substitute | Acidity Level | Flavor Contribution | Best Uses | Drawbacks |
|---|---|---|---|---|
| Lemon Juice | High | Lemon | Meringues, candies, frostings, recipes where a slight lemon flavor is desirable | Can slightly alter the flavor profile |
| White Vinegar | High | Vinegar | Same as lemon juice, but use sparingly in delicate recipes | Can impart a vinegar flavor |
| Baking Powder | Moderate | Neutral | Cakes, cookies, muffins where both an acid and a base are needed. | Contains other ingredients besides cream of tartar |
| Buttermilk | Mild | Tangy | Cakes, pancakes, waffles | Adds liquid, may not be suitable for all recipes |
| Yogurt | Mild | Tangy | Same as buttermilk | Adds liquid, use plain yogurt for neutral flavor |
Potential Pitfalls
While these substitutes are generally effective, there are a few things to keep in mind:
- Over-Substitution: Using too much of any substitute can affect the recipe’s outcome.
- Flavor Imbalance: Be mindful of how the substitute’s flavor will complement the dish.
- Texture Changes: Adding too much liquid (from buttermilk or yogurt) can result in a soggy or dense final product.
Tips for Success
- Start Small: Begin with a conservative amount of the substitute and adjust to taste.
- Taste As You Go: Sample the batter or mixture to ensure the flavor is balanced.
- Adjust Baking Time: Adding extra liquid may require slightly longer baking times.
Frequently Asked Questions (FAQs)
What is the chemical difference between cream of tartar and baking soda?
Cream of tartar is potassium bitartrate, an acid, while baking soda is sodium bicarbonate, a base. When combined, they react to produce carbon dioxide, which helps baked goods rise. Baking powder already contains both an acid and a base.
Can I use cream of tartar to make homemade baking powder?
Yes, you absolutely can. The traditional ratio is 1 part baking soda to 2 parts cream of tartar. Add 1 part cornstarch to help prevent clumping and store in an airtight container.
Why is cream of tartar used in meringues?
Cream of tartar stabilizes egg whites, helping them whip into stiff, glossy peaks. It also prevents them from collapsing during baking. The acidity helps the protein structure hold its shape.
Does cream of tartar expire?
Cream of tartar, when stored properly in an airtight container in a cool, dry place, has a very long shelf life. While its potency may decrease slightly over time, it generally remains effective for years.
Can I use baking powder instead of cream of tartar to stabilize egg whites?
Baking powder isn’t the best choice for stabilizing egg whites. While it contains an acid (cream of tartar), it also contains a base (baking soda), which can interfere with the egg white’s protein structure. Lemon juice or vinegar are better choices.
Is cream of tartar vegan and gluten-free?
Yes, cream of tartar is both vegan and gluten-free. It’s a naturally occurring byproduct of winemaking, making it suitable for various dietary restrictions.
What if I don’t want to use lemon juice or vinegar because of the taste?
If you are very sensitive to the flavor of lemon juice or vinegar, baking powder is your next best bet. You can also skip it, though this may impact the outcome of your baking.
Can I use cream of tartar to make playdough?
Yes, cream of tartar is a common ingredient in homemade playdough recipes. It helps to create a smoother, more elastic texture.
What is the difference between cream of tartar and tartar sauce?
Cream of tartar is a dry, acidic powder used in baking and candy-making. Tartar sauce is a condiment, typically made from mayonnaise, pickles, and sometimes capers or herbs. They are completely different products.
How does cream of tartar affect the color of boiled vegetables?
Adding a pinch of cream of tartar to boiling water can help maintain the bright color of some vegetables, such as green beans and broccoli. It helps to prevent discoloration.
Can I substitute cream of tartar in angel food cake?
Yes, cream of tartar is a crucial ingredient in angel food cake, as it stabilizes the egg whites and contributes to the cake’s light and airy texture. Lemon juice is generally a fine substitute.
I don’t have any of the recommended substitutes. Can I just leave it out of the recipe?
In some recipes, especially those where cream of tartar is only present in small amounts and isn’t crucial for leavening or stabilization, you might be able to leave it out without significantly affecting the outcome. However, it’s generally best to use a substitute whenever possible to ensure the recipe turns out as intended.