What Replaces Cream of Tartar?
The best substitutes for cream of tartar are lemon juice, white vinegar, baking powder (in some baking applications), and yogurt. The most suitable alternative depends on the recipe; however, keep in mind that these ingredients may alter the texture and flavor of your recipe in ways that cream of tartar does not.
Understanding Cream of Tartar
Cream of tartar, chemically known as potassium bitartrate or potassium hydrogen tartrate, is a byproduct of wine production. As grapes ferment, tartaric acid precipitates out and forms a crystalline deposit on the inside of wine barrels. This sediment is then purified to create the white, powdery substance we know as cream of tartar.
While often found in the baking aisle, cream of tartar isn’t a leavening agent on its own. Its primary functions are to:
- Stabilize egg whites, creating a firmer, glossier meringue.
- Prevent sugar from crystallizing in candies and syrups.
- Act as an acid in combination with baking soda to create baking powder.
- Enhance the flavor of some dishes.
Why You Might Need a Substitute
Several reasons might prompt you to seek a cream of tartar replacement:
- You’re out of it: The simplest reason – you’ve run out and need a quick fix.
- Dietary Restrictions: Some individuals may have sensitivities or allergies to cream of tartar, though this is rare.
- Avoiding Additives: Some prefer to avoid less commonly used ingredients like cream of tartar in their cooking.
- Availability: It might not be readily available in all areas or stores.
The Best Cream of Tartar Replacements
Choosing the right substitute depends heavily on the recipe. Here’s a breakdown of some of the most effective alternatives:
- Lemon Juice: A readily available acid, lemon juice works well in stabilizing egg whites and preventing sugar crystallization. Use equal amounts as cream of tartar. Be aware that lemon juice will add a slight citrus flavor.
- White Vinegar: Similar to lemon juice, white vinegar adds acidity. Use equal amounts as cream of tartar. It’s best to use it in recipes where a slight tang won’t be noticeable, like angel food cake.
- Baking Powder: Baking powder already contains cream of tartar (or a similar acid), along with baking soda. This makes it a suitable substitute when the recipe primarily uses cream of tartar as an acid in conjunction with baking soda to provide lift. Use 1.5 times the amount of baking powder called for by the amount of cream of tartar, and reduce the baking soda in the recipe by half. This is best for situations where it’s being used as a leavening agent.
- Yogurt: Yogurt offers acidity and moisture, making it suitable for baking recipes that also require some tanginess. Replace the cream of tartar with an equivalent amount of plain yogurt, and reduce the liquid in the recipe accordingly.
Here is a table to summarize some common use cases and best replacements:
| Use Case | Best Replacement(s) | Notes |
|---|---|---|
| Stabilizing Egg Whites | Lemon Juice, White Vinegar | Start with equal amounts; taste and adjust if needed. Be mindful of the flavor. |
| Preventing Sugar Crystals | Lemon Juice, White Vinegar | Works well in candies and syrups. Lemon juice will add a slight citrus flavor. |
| Leavening (with Baking Soda) | Baking Powder | Use 1.5x baking powder, reduce baking soda by half. Only suitable when the cream of tartar is used as an acid in the leavening |
| Adding Tanginess | Yogurt | Adjust liquid in the recipe to account for the moisture in yogurt. |
Potential Pitfalls and How to Avoid Them
- Overdoing the Acidity: Too much lemon juice or vinegar can make your baked goods taste sour. Start with the recommended equal amount and taste as you go.
- Altering the Texture: Using the wrong substitute can significantly affect the texture of your recipe. Baking powder, for example, provides extra leavening, which may cause your baked goods to rise more than intended.
- Masking Flavors: Be mindful of how your chosen substitute might affect the overall flavor profile. Lemon juice will impart a citrus note, while vinegar can add a subtle tang.
- Not Adjusting Other Ingredients: When using substitutes like yogurt or baking powder, you may need to adjust other ingredients in the recipe, particularly the amount of liquid or other leavening agents.
Storing Substitutes Properly
Like cream of tartar, most substitutes need to be stored in a cool, dry place:
- Lemon Juice/Vinegar: Refrigerate after opening.
- Baking Powder: Keep in an airtight container in a cool, dry place.
- Yogurt: Refrigerate and use within its expiry date.
When to Simply Omit Cream of Tartar
In some recipes, especially those where cream of tartar is only used in small amounts or for a minor purpose, you can simply omit it without significantly impacting the final result. Experimentation can often lead to perfectly acceptable outcomes.
Exploring Alternatives in Meringue
Meringue requires a careful approach. Cream of Tartar is essential for a very fine structure and shine. Alternatives will require careful use and attention.
- Cornstarch: A pinch of cornstarch (approximately ¼ teaspoon per egg white) can also help stabilize the meringue and prevent it from weeping.
- Lower Temperature: Bake at a lower temperature, such as 200°F, for a longer period to help prevent cracking and weeping.
Understanding the Chemistry (simplified)
Cream of tartar provides acidity to reactions. This acidity is particularly important in egg white foams like meringues, where it denatures the proteins, helping them to unwind and form stable networks. Its presence also helps prevent the over-coagulation of egg whites, resulting in a smooth, glossy texture.
Where to Buy Substitutes
The beauty of these alternatives is their availability.
- Lemon Juice: Found in the produce section of any grocery store.
- White Vinegar: A pantry staple, usually found with other vinegars and oils.
- Baking Powder: Located in the baking aisle.
- Yogurt: Found in the dairy section.
Advanced Baking Substitutes
Some professional bakers also use other acids such as citric acid, but this is not commonly available and not recommended for the average home baker.
Considerations for Specific Recipes
- Angel Food Cake: Vinegar works especially well, adding to its characteristic slightly tart flavor.
- Snickerdoodles: Cream of Tartar is responsible for the cookies’ signature tangy flavor and chewy texture, so a combination of lemon juice and baking powder is required to match the profile.
Frequently Asked Questions (FAQs)
What happens if I don’t use cream of tartar in a recipe that calls for it?
The result depends on the recipe. In meringues, the egg whites may not whip up as stiffly and can collapse more easily. In candies, sugar might crystallize more readily. In baking, the texture might be slightly different. Experimentation is often key. You might not always need it!
Can I use baking soda as a direct replacement for cream of tartar?
No, baking soda is a base (alkaline), while cream of tartar is an acid. They have opposite functions. Baking soda can be used in conjunction with lemon juice or vinegar to mimic the effect of cream of tartar in recipes calling for both cream of tartar and baking soda.
Does apple cider vinegar work as a substitute?
While it has some acidity, apple cider vinegar has a stronger, more distinctive flavor than white vinegar, which might be noticeable in your recipe. Use white vinegar for a more neutral taste.
Can I use tartaric acid instead of cream of tartar?
Yes, tartaric acid is the primary component of cream of tartar. However, it’s much more potent. Use it sparingly – about half the amount of cream of tartar called for in the recipe.
Is cream of tartar the same as tartar sauce?
No. Tartar sauce is a condiment typically made with mayonnaise, pickles, capers, and herbs. Cream of tartar is a dry, acidic powder used in baking and cooking. They are completely different.
How does cream of tartar affect the flavor of food?
Cream of tartar has a subtly tangy, acidic flavor. In small quantities, it enhances other flavors and adds brightness to the overall taste.
Is cream of tartar gluten-free?
Yes, cream of tartar is naturally gluten-free.
Can I use cream of tartar to clean?
Yes, cream of tartar can be used as a mild abrasive cleaner. It’s effective for removing stains from porcelain, stainless steel, and other surfaces. Mix it with water to form a paste.
Is cream of tartar vegan?
Yes, cream of tartar is a vegan product as it’s derived from a natural byproduct of wine production.
What are the health benefits of cream of tartar?
Cream of tartar is primarily used in cooking and baking for its functional properties rather than its nutritional value. It contains a small amount of potassium. It’s not considered a significant source of nutrients.
How long does cream of tartar last?
When stored properly in an airtight container in a cool, dry place, cream of tartar can last for several years. Check for any changes in smell or appearance before use.
Is it possible to make my own cream of tartar at home?
No, cream of tartar requires a complex purification process and cannot be easily made at home. The process typically involves industrial-scale wine production.