Cream of Tartar Substitute

Take a look at these cream of tartar substitutes that you may use when required, if you have none around.

Scientifically known as potassium hydrogen tartrate, cream of tartar is an acidic salt, primarily used in cooking and baking. Cream of tartar is attained when tartaric acid is neutralized with potassium hydroxide, thus, resulting in a salt that can be used for cooking. In the process of making wine, cream of tartar forms a crust at the bottom of the barrel, which is then removed and purified to obtain its clear form. The reason cream of tartar is available as a result of the wine making process is because grapes are a natural source of tartaric acid, which then leaves cream of tartar as a residue in the process of wine fermentation. As important as it is in the process of baking, one may also use cream of tartar substitutes to attain the final product.

Uses of Cream of Tartar

Before we take a look at the various cream of tartar substitutes, let’s take a look at the uses of cream of tartar in cooking and other areas.

• Cream of tartar is mainly used to add volume to the frothy and airy texture of egg whites. The combination used is 1/8th of a teaspoon for every egg white.
• To attain a smooth and creamy texture for frosting and icing, using cream of tartar is a good option as cream of tartar prevents the crystallization of sugar.
• If you require a substitute for baking powder, cream of tartar can be used along with baking soda.
• In the house, using cream of tartar with lemon juice can help remove some stains from clothing. It can also be used to clean brass, copper and other pots and pans, when used with vinegar.

Substitutes for Cream of Tartar

So, what do you do when you decide to do some baking and the recipe calls for cream of tartar, which you probably don’t have in your larder. You use its substitute, or in some cases, leave it out completely.

• The prime cream of tartar substitute in baking is baking powder. As mentioned above, an important baking powder substitute is cream of tartar if it is used in combination with baking soda. Similarly, in the absence of cream of tartar, you may use baking powder to attain the texture you are looking for. Use 1 teaspoon baking powder, for every ½ teaspoon of cream of tartar, and ever ½ teaspoon of baking soda.
• Another cream of tartar substitute, while beating egg whites, is white vinegar or lemon. As is the case with the amount of cream of tartar for egg whites, even vinegar is used in the ratio of 1/8th teaspoon of vinegar for every egg white.
• Since white vinegar or lemon has the ability to alter the taste of the food item you are baking, it is always wiser to use baking powder as a cream of tartar substitute, rather than vinegar. This is because some bakers have noticed that when vinegar is used in baking, cakes have coarser grains, rough textures, and shrink easily.
• In some cases, leaving out cream of tartar altogether is a better option than using a substitute. Just ensure that the egg whites are thoroughly beaten to form stiff peaks that are required for several baked goods such as meringue. If you are looking for some other handy substitutes, you may read this article on substitutes in cooking.

Cream of tartar is easily available at several stores, and can even be ordered over the Internet. As such, substituting it should be avoided, because though the cream of tartar substitutes may give the desired smoothness and texture, they may alter the taste of the final product, which is ultimately what matters the most. Though there are several food substitutes, nothing beats the result that the actual ingredient can produce.