In fact, combine the two ingredients and you essentially have baking powder, which is comprised of 2 parts cream of tartar and 1 part baking soda.Īs a structural aid, cream of tartar is often used in conjunction with egg whites, where it helps to stabilize the air bubbles that allow egg whites to thicken into stiff peaks. In order for baking soda to kick into high gear, it needs that acid. Its acidic properties are why it's often used in baked goods. If you happen to be out of cream of tartar, don’t worrry! There are still plenty of meringues, cookies, and pancakes in your future, thanks to these easy cream of tartar substitutes.īut first, what is cream of tartar? Scientifically, it goes by potassium bitartrate-feel free to forget that now-and it's an acid derivative of the winemaking process. As magical as cream of tartar sounds, it’s not used in all baked goods, so you may find yourself forgetting to stock up on the pantry item. Not to mention, it acts as a leavening agent in cookies and pancakes, and it prevents sugars from crystalizing in frostings and syrups. You have cream of tartar to thank for the magic that is meringue and angel food cake. It's actually just a mysteriously named fine white powder that's beloved by bakers for its stabilizing properties. Talk about misnomer: Cream of tartar is neither creamy nor related to a certain fish stick dipping sauce.
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