Cream of tartar, also known as potassium bitartrate, is a powdery, acidic byproduct of winemaking. You might have spotted it in the baking aisle, a small jar promising big results. But what exactly does cream of tartar do in dough, and why should you consider adding it to your recipes? The answer is multifaceted, impacting everything from texture and rise to stability and even flavor.
Understanding Cream of Tartar’s Chemistry
At its core, cream of tartar is an acid. This acidity is the key to understanding its effects in baking. When incorporated into dough, it interacts with other ingredients, altering their properties and leading to a more desirable final product.
It is important to understand that its chemical formula is C4H5KO6. It is a monopotassium salt of tartaric acid. Tartaric acid is a naturally occurring organic acid found in many plants, particularly grapes. During winemaking, tartaric acid crystallizes and deposits on the inside of wine barrels, eventually forming cream of tartar.
The Acidity Factor
The acidic nature of cream of tartar plays a crucial role in several ways. It helps to break down gluten strands in certain doughs, creating a more tender crumb. It also interacts with baking soda, a base, to create carbon dioxide, contributing to leavening. Furthermore, it can stabilize egg whites, prevent sugar crystallization, and even enhance the flavor profile of baked goods.
Cream of Tartar’s Role in Baking: A Deep Dive
Let’s explore the specific ways cream of tartar influences various aspects of baking. From its impact on texture to its influence on leavening, this seemingly simple ingredient offers a surprising range of benefits.
Improving Dough Texture: Tenderness and Crumb
One of the most significant contributions of cream of tartar is its ability to tenderize dough. This is particularly important in recipes where a delicate, melt-in-your-mouth texture is desired. By interfering with gluten development, cream of tartar prevents the formation of tough, chewy baked goods.
Gluten is a protein complex formed when flour is mixed with water. Over-mixing or excessive gluten development can lead to a tough texture. Cream of tartar, by introducing acidity, weakens the bonds within gluten, resulting in a softer, more tender crumb. This is especially useful in shortbread, pie crusts, and other delicate pastries.
Boosting Leavening Action
While not a leavening agent on its own, cream of tartar plays a vital role in leavening when combined with baking soda. Baking soda, or sodium bicarbonate, is a base. When combined with an acid, such as cream of tartar, it undergoes a chemical reaction that produces carbon dioxide gas. This gas is what causes dough to rise, creating light and airy baked goods.
This reaction is similar to the one that occurs in baking powder, which is essentially baking soda pre-mixed with an acid (usually cream of tartar) and a drying agent. By using cream of tartar and baking soda separately, you have more control over the ratio of acid to base, allowing you to fine-tune the leavening process and achieve the desired texture.
For instance, in snickerdoodles, the combination of cream of tartar and baking soda creates a characteristic tangy flavor and a slightly chewy texture. The controlled leavening also helps the cookies spread and crack beautifully.
Stabilizing Egg Whites
Cream of tartar is a powerful ally when it comes to whipping egg whites. A pinch of cream of tartar added to egg whites before whipping helps to stabilize the foam, preventing it from collapsing. This is crucial for achieving high volume and stiff peaks, essential for meringues, soufflés, and angel food cakes.
The acidity of cream of tartar helps to denature the proteins in egg whites, making them more likely to unfold and bond with each other, creating a stronger, more stable network. This results in a meringue that is less likely to weep or deflate.
Preventing Sugar Crystallization
In recipes involving boiled sugar syrups, such as candies and frostings, cream of tartar can help prevent unwanted sugar crystallization. By interfering with the formation of sugar crystals, it ensures a smooth, creamy texture.
Sugar crystals can form when sugar molecules clump together during cooling. Cream of tartar helps to break down these clumps, preventing the formation of large, gritty crystals. This results in a smoother, more appealing final product.
Enhancing Flavor Profiles
While the primary function of cream of tartar is not flavor enhancement, it can subtly alter the taste of baked goods. Its slightly acidic tang can balance sweetness and add a pleasant complexity to the overall flavor profile.
In some recipes, such as snickerdoodles, the tangy flavor contributed by cream of tartar is a defining characteristic. It complements the sweetness of the sugar and adds a unique dimension to the cookies.
Using Cream of Tartar in Specific Recipes
The application of cream of tartar varies depending on the specific recipe and the desired outcome. Let’s examine how it’s used in a few common baked goods.
Snickerdoodles
As previously mentioned, cream of tartar is a key ingredient in snickerdoodles. It contributes to their signature tangy flavor, chewy texture, and characteristic cracked surface. The typical ratio is 1 teaspoon of cream of tartar for every ½ teaspoon of baking soda.
Meringues
A pinch of cream of tartar is essential for stabilizing meringues. It helps to create a strong, voluminous foam that holds its shape during baking. Usually, ¼ teaspoon of cream of tartar per 2-3 egg whites is sufficient.
Angel Food Cake
Similar to meringues, cream of tartar is used in angel food cake to stabilize the egg whites and create a light, airy texture. It also helps to lower the pH of the egg whites, which further stabilizes the foam.
Pie Crusts
In pie crusts, cream of tartar helps to tenderize the dough, resulting in a flaky, delicate crust. It inhibits gluten development, preventing the crust from becoming tough.
Alternatives to Cream of Tartar
If you find yourself without cream of tartar, several substitutes can be used, although they may not replicate the exact same results.
Lemon Juice or Vinegar
Lemon juice and vinegar are acidic and can be used as substitutes for cream of tartar in some recipes. However, they may impart a slightly different flavor. Use about twice the amount of lemon juice or vinegar as you would cream of tartar.
Baking Powder
Baking powder contains cream of tartar, so it can be used as a substitute in certain situations. However, you’ll also be adding baking soda, so you may need to adjust the amount of baking soda in your recipe accordingly.
Yogurt or Sour Cream
These dairy products contain lactic acid, which can provide some of the same tenderizing effects as cream of tartar. However, they will also add moisture to the dough, so you may need to adjust the amount of liquid in your recipe.
Storing Cream of Tartar
To maintain its effectiveness, cream of tartar should be stored in an airtight container in a cool, dry place. Properly stored, it can last for several years.
Conclusion: The Unsung Hero of Baking
Cream of tartar may be a small, unassuming ingredient, but its impact on baked goods is significant. From tenderizing dough and boosting leavening to stabilizing egg whites and preventing sugar crystallization, it plays a crucial role in achieving the desired texture, rise, and stability. Whether you’re a seasoned baker or just starting out, understanding the functions of cream of tartar can elevate your baking to new heights. So, next time you’re reaching for ingredients, don’t overlook this baker’s secret weapon! Keep it handy and experiment with it in your recipes to unlock its full potential. It’s more than just a powder; it’s a key to baking perfection.
Cream of Tartar: Tips for Optimal Use
To maximize the benefits of cream of tartar, consider these tips:
- Measure accurately: Use measuring spoons for precise measurements.
- Incorporate evenly: Ensure cream of tartar is evenly distributed throughout the dough or batter for consistent results.
- Adjust other ingredients: When using cream of tartar with baking soda, adjust the ratios as needed to achieve the desired leavening.
- Consider the recipe: The amount of cream of tartar required varies depending on the specific recipe and desired outcome. Start with the recommended amount and adjust as needed in future batches.
- Experiment with flavor: Explore how cream of tartar can enhance or balance the flavor of your baked goods.
By understanding and applying these tips, you can confidently use cream of tartar to improve the quality and consistency of your baking.
What exactly is cream of tartar, and where does it come from?
Cream of tartar, also known as potassium bitartrate, is a byproduct of winemaking. It’s a naturally occurring acidic salt that crystallizes on the inside of wine barrels during the fermentation process. This crusty deposit is then collected, purified, and ground into a fine white powder for use in baking and cooking.
Think of it as a natural acid found in grapes that separates during the wine-making process. It’s essentially a purified form of tartaric acid, contributing a tangy and slightly sour flavor to baked goods, though its primary function isn’t actually flavor.
How does cream of tartar stabilize egg whites in meringues and soufflés?
Cream of tartar plays a critical role in stabilizing egg whites by increasing their heat tolerance and preventing them from collapsing. It does this by lowering the pH of the egg whites, which strengthens the protein network. This strengthening effect allows the egg whites to hold more air when whipped, creating a more stable and voluminous foam that is less likely to deflate.
The lower pH also helps to denature the egg white proteins, unfolding them and allowing them to bond more readily. This bonding creates a stronger structure that can withstand the heat of baking, resulting in a meringue or soufflé that maintains its height and texture.
Why is cream of tartar used in snickerdoodle cookies, and what effect does it have?
Cream of tartar is a crucial ingredient in snickerdoodle cookies, contributing to their signature tangy flavor and chewy texture. The acidity of the cream of tartar reacts with the baking soda in the dough, creating carbon dioxide gas. This gas helps the cookies rise, resulting in a light and airy texture.
Furthermore, the cream of tartar also prevents sugar crystals from forming during baking. This inhibition of crystallization keeps the cookies soft and chewy, as opposed to hard and crunchy. This combined effect gives snickerdoodles their distinctive taste and feel.
Can cream of tartar be used to prevent sugar from crystallizing in candy making?
Yes, cream of tartar is a valuable tool in candy making for preventing sugar crystallization. When making candies like fudge or hard candies, sugar crystals can form during the cooling process, resulting in a grainy or gritty texture. Cream of tartar interferes with this crystallization process by breaking down sucrose molecules.
By introducing an acidic environment, cream of tartar helps to convert some of the sucrose into glucose and fructose. These different sugar molecules disrupt the orderly arrangement needed for crystallization, leading to a smoother and more desirable texture in the finished candy.
What is the recommended amount of cream of tartar to use in baking?
The amount of cream of tartar needed in baking varies depending on the recipe and its specific purpose. However, a general guideline is to use about ¼ teaspoon of cream of tartar per egg white for stabilizing meringues or soufflés. For cookies like snickerdoodles, recipes typically call for around ½ to 1 teaspoon of cream of tartar per batch of dough.
It’s important to follow the recipe instructions carefully, as using too much cream of tartar can result in a sour or metallic taste in the final product. Conversely, using too little may not provide the desired effects, such as stabilization or preventing sugar crystallization.
Are there any substitutes for cream of tartar in baking?
While cream of tartar provides unique benefits, there are a few substitutes that can be used in certain situations. Lemon juice or white vinegar, both acidic liquids, can be used as a substitute for cream of tartar in recipes where it’s primarily used to stabilize egg whites. Use about twice the amount of lemon juice or vinegar as cream of tartar called for in the recipe.
For recipes like snickerdoodles, baking powder can sometimes be used as a substitute, as it contains both an acid and a base. However, the texture and flavor of the final product may be slightly different. Be aware that using a substitute may alter the outcome of your recipe slightly.
Does cream of tartar expire or go bad?
Cream of tartar itself doesn’t necessarily “expire” in the sense that it becomes unsafe to eat. However, its effectiveness can diminish over time, especially if it’s exposed to moisture or air. This is because cream of tartar is hygroscopic, meaning it can absorb moisture from the surrounding environment.
When cream of tartar absorbs moisture, it can clump together and lose some of its acidic properties. For optimal results, it’s best to store cream of tartar in an airtight container in a cool, dry place. If the cream of tartar is heavily clumped or has a strange odor, it’s probably best to replace it for the best baking results.