What’s a Substitute for Cream of Tartar? A Baker’s Guide
Cream of tartar, an often overlooked ingredient, is crucial for certain baking and culinary applications. Fortunately, if you find yourself without it, several effective substitutes exist. The best substitutes for cream of tartar are lemon juice and white vinegar, typically used in a 1:2 ratio as a replacement, although application depends heavily on the specific recipe. Understanding each substitute’s strengths and weaknesses allows for successful baking even without this pantry staple.
What is Cream of Tartar?
Cream of tartar, chemically known as potassium bitartrate, is a byproduct of winemaking. It forms as a crystalline deposit on the inside of wine barrels and is then purified for use in cooking and baking. It’s an acidic powder, white in color and flavorless, that plays several key roles in recipes.
The Primary Uses of Cream of Tartar
Cream of tartar isn’t just a filler ingredient; it serves specific, important functions:
- Stabilizing Egg Whites: It increases the volume and stability of whipped egg whites, preventing them from collapsing. This is essential for meringues, soufflés, and angel food cakes.
- Preventing Sugar Crystallization: When making candies or syrups, cream of tartar helps prevent the formation of undesirable sugar crystals, resulting in a smoother texture.
- Activating Baking Soda: In baking powder, cream of tartar acts as an acid that reacts with baking soda to create carbon dioxide, which leavens baked goods.
- Reducing Discoloration: It can help maintain the vibrant color of boiled vegetables.
Top Substitutes for Cream of Tartar
When cream of tartar is unavailable, these are your best alternatives, each with its own nuance:
- Lemon Juice: This is perhaps the most common and readily available substitute. Its acidity makes it a good choice for stabilizing egg whites or preventing sugar crystallization. Use twice the amount of lemon juice as you would cream of tartar.
- White Vinegar: Similar to lemon juice in its acidity, white vinegar can be used in the same way. It’s best to use it sparingly, as it can impart a slight vinegar flavor if overused. Again, use twice the amount of white vinegar.
- Baking Powder: If the cream of tartar is used to activate baking soda, simply replace the baking soda and cream of tartar with baking powder. Baking powder already contains both an acid (usually cream of tartar) and baking soda. Use the amount of baking powder called for in the recipe minus the baking soda and cream of tartar that would have been included.
- Buttermilk or Yogurt: In some cakes and quick breads, the acidity of buttermilk or yogurt can mimic the effect of cream of tartar. This works especially well when a tangy flavor is desired. Replace part of the liquid called for in the recipe with equal parts buttermilk or yogurt.
- Ascorbic Acid (Vitamin C): In a pinch, ascorbic acid powder can work. Use slightly less ascorbic acid powder than the recipe calls for of cream of tartar.
Converting to Baking Powder: A Detailed Look
As described above, baking powder is a combination of an acidic ingredient (usually cream of tartar) and baking soda. If your recipe calls for both baking soda and cream of tartar, converting to baking powder is often the easiest solution. This table illustrates the conversion:
| Original Ingredient | Substitute | Ratio |
|---|---|---|
| 1 tsp Cream of Tartar + ½ tsp Baking Soda | 2 tsp Baking Powder | Subtract the amount of baking soda and cream of tartar from the total amount of baking powder called for |
Understanding Potential Flavor Changes
Each substitute can subtly alter the flavor of your final product.
- Lemon Juice and White Vinegar: Use these sparingly, as excessive amounts can lead to a tangy or sour aftertaste.
- Buttermilk/Yogurt: These will impart a tangy flavor, which can be desirable in some recipes.
- Ascorbic Acid: Generally flavorless in small amounts, but excessive use can create a slight metallic taste.
Common Mistakes to Avoid
- Over-substitution: Do not try to make a cake with just lemon juice, this may cause an imbalance and ruin your bake.
- Ignoring Ratios: Pay close attention to the recommended substitution ratios. Too much or too little of a substitute can alter the recipe’s outcome.
- Using Flavored Vinegars: Stick to plain white vinegar. Flavored vinegars (like apple cider vinegar or balsamic vinegar) will significantly alter the taste of your recipe.
- Substituting Based on Convenience Alone: Consider the purpose of the cream of tartar in the recipe and choose the most appropriate substitute for that function.
Frequently Asked Questions (FAQs)
Can I just leave out the cream of tartar entirely?
In some recipes, especially those where cream of tartar is used in small quantities to prevent sugar crystallization, you might be able to omit it without a noticeable difference. However, if it’s crucial for stabilizing egg whites or activating baking soda, avoid omitting it; instead, choose a suitable substitute.
Does cream of tartar expire?
While cream of tartar doesn’t truly expire in the traditional sense, its potency can diminish over time, especially if exposed to moisture. It’s best to store it in an airtight container in a cool, dry place. If your cream of tartar is old and clumpy, it’s best to replace it.
Is cream of tartar the same as tartar sauce?
No, cream of tartar is a dry, acidic powder, while tartar sauce is a condiment made with mayonnaise, pickles, and other ingredients. They are completely different products.
Is cream of tartar the same as baking soda?
No, cream of tartar is an acid, while baking soda is an alkali. While they can be used together in baking (as part of baking powder), they are distinct ingredients with different chemical properties.
Can I use cream of tartar to clean?
Yes, cream of tartar can be used as a natural cleaning agent, especially for removing stains from stainless steel, porcelain, and even clothing. Its mild acidity helps to lift stains without harsh chemicals.
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 and contains no animal products or gluten.
How do I store cream of tartar properly?
Store cream of tartar in an airtight container in a cool, dry place, away from direct sunlight and moisture. This will help to prevent it from clumping and maintain its potency.
Can I use cream of tartar for whipped cream?
While cream of tartar is more commonly used for stabilizing egg whites, it can be used to stabilize whipped cream as well. Add a small pinch to your cream while whipping to help it hold its shape for longer.
What’s the difference between single-acting and double-acting baking powder?
Single-acting baking powder releases its leavening gas upon mixing with liquid, while double-acting baking powder releases some gas upon mixing and the rest upon heating. Most commercially available baking powder is double-acting. The ingredient that allows this process is the acid: Cream of Tartar.
Can I make my own cream of tartar?
No, cream of tartar is a byproduct of winemaking and cannot be easily made at home. It’s best to purchase it from a store.
Why is cream of tartar so important for meringues?
Cream of tartar’s acidic nature helps to stabilize the proteins in egg whites, allowing them to form a stronger, more stable foam that can withstand baking. This is essential for achieving the characteristic light and airy texture of meringues.
Can I substitute cream of tartar with cornstarch?
No, cornstarch is a thickening agent, not an acid, and will not perform the same functions as cream of tartar. It won’t stabilize egg whites, prevent sugar crystallization, or activate baking soda.