Cream of Tartar
Leavener
Functions
Dietary Info
About Cream of Tartar
Cream of tartar, scientifically known as potassium bitartrate, is a fine, white, acidic powder that acts as a vital ingredient in the baking arsenal. It serves as a stabilizing agent, particularly in egg whites, enhancing their volume and providing a firmer structure, which is essential for meringues and angel food cakes. Additionally, cream of tartar is a key component in baking powder, where it reacts with baking soda to produce carbon dioxide, contributing to the leavening process. With a slightly tangy flavor, it can prevent sugar crystallization, resulting in smoother icings and syrups.
History
Cream of tartar traces its roots back to winemaking, as it is a byproduct of the wine fermentation process, discovered in the sediment of wine barrels. Historically, it was first utilized in the Middle East, where winemaking was prominent, before spreading to Europe. The compound gained prominence in the 19th century with the rise of chemical leaveners in baking, replacing yeast in many recipes for a quicker rise. Its ability to enhance the texture and stability of baked goods helped cement its place in kitchens worldwide, becoming a staple in both professional and home baking by the early 20th century.