Unlocking the Magic of Cream of Tartar: Recipes & Baking Secrets

Cream of tartar, also known as potassium bitartrate, is a common ingredient often relegated to the back of the pantry. However, this unassuming white powder is a versatile workhorse in the kitchen, offering a surprising range of benefits in both sweet and savory dishes. From stabilizing egg whites to preventing sugar crystallization, cream of tartar is an invaluable tool for any baker and adventurous cook. This comprehensive guide will delve into the properties of cream of tartar, explore its various uses, and provide you with a collection of delicious recipes to elevate your culinary creations.

## What is Cream of Tartar?

Cream of tartar is a byproduct of winemaking. It’s a naturally occurring acid that crystallizes on the inside of wine barrels during fermentation. These crystals are then collected, purified, and ground into a fine powder, resulting in the cream of tartar we find in stores. Despite its name, it’s not actually creamy, but rather has a slightly acidic, tangy flavor.

## Cream of Tartar: A Baker’s Best Friend

The most well-known application of cream of tartar is in baking. Its unique properties make it a key ingredient for achieving specific textures and consistencies in various baked goods. Here’s a breakdown of its primary functions:

* **Stabilizing Egg Whites:** Cream of tartar is a champion when it comes to whipping egg whites. It lowers the pH of the egg whites, making them more stable and allowing them to hold their volume for longer. This is crucial for recipes like meringues, soufflés, and angel food cake, where achieving maximum volume and stiffness is essential. Adding just a pinch of cream of tartar prevents the egg whites from collapsing and creates a lighter, airier texture.

* **Preventing Sugar Crystallization:** In candy making and sugar syrups, cream of tartar works wonders to prevent unwanted sugar crystallization. It interferes with the formation of large sugar crystals, resulting in a smoother, less grainy texture. This is particularly important for recipes like fudge, fondant, and homemade candies.

* **Activating Baking Soda:** While baking powder is a complete leavening agent containing both an acid and a base, baking soda requires an acidic ingredient to react and create carbon dioxide, which causes baked goods to rise. Cream of tartar can act as that acidic ingredient, providing a double-acting leavening effect when combined with baking soda. This is especially useful in recipes where you want a more controlled and consistent rise.

* **Improving Texture:** Cream of tartar can contribute to a finer, more tender crumb in cakes and cookies. By weakening the gluten structure, it prevents the baked goods from becoming tough or chewy. This is particularly beneficial for delicate cakes and cookies where a light and airy texture is desired.

## Beyond Baking: Unexpected Uses for Cream of Tartar

While its baking prowess is undeniable, cream of tartar has a surprising number of other uses around the kitchen and home:

* **Cleaning Copper and Brass:** Cream of tartar’s mild acidity makes it an effective cleaning agent for copper and brass. Create a paste with equal parts cream of tartar and water, apply it to the tarnished surface, let it sit for a few minutes, and then scrub gently with a soft cloth. Rinse thoroughly and dry to reveal a gleaming shine.

* **Reducing Vegetable Bitterness:** Adding a pinch of cream of tartar to the cooking water of vegetables like cauliflower, cabbage, and Brussels sprouts can help reduce their bitterness. It works by neutralizing some of the compounds responsible for the bitter taste.

* **Homemade Playdough:** Cream of tartar is a key ingredient in homemade playdough, giving it a smooth, pliable texture that’s perfect for little hands. It also helps to extend the playdough’s shelf life.

* **Ant Repellent:** Some people claim that sprinkling cream of tartar around ant trails can deter them. While the scientific evidence is limited, it’s a natural and non-toxic option to try before resorting to harsh chemicals.

## Cream of Tartar Recipes: Unleash the Flavor

Now that you’re familiar with the many uses of cream of tartar, let’s dive into some delicious recipes that showcase its versatility:

### 1. Perfect Meringue Cookies

These light and airy meringue cookies are a classic treat that’s sure to impress. Cream of tartar is essential for stabilizing the egg whites and creating a perfectly stiff and glossy meringue.

**Ingredients:**

* 3 large egg whites, at room temperature
* 1/4 teaspoon cream of tartar
* 1/2 cup granulated sugar
* 1/2 teaspoon vanilla extract (optional)

**Instructions:**

1. Preheat oven to 225°F (107°C). Line a baking sheet with parchment paper.
2. In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
3. Add the cream of tartar and continue beating until stiff, glossy peaks form. The peaks should hold their shape and not droop.
4. Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition. Continue beating until the meringue is smooth and glossy.
5. If using, stir in the vanilla extract.
6. Transfer the meringue to a piping bag fitted with a star tip. Pipe small rosettes onto the prepared baking sheet.
7. Bake for 60-90 minutes, or until the meringues are dry and crisp. The baking time will depend on the size of the meringues. Check them frequently to prevent burning.
8. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This will prevent them from cracking.
9. Store in an airtight container at room temperature.

### 2. Snickerdoodle Cookies

These soft and chewy snickerdoodles are a classic cookie that gets a unique tang from cream of tartar. The combination of cream of tartar and baking soda creates a slightly chewy texture and a distinctive flavor.

**Ingredients:**

* 1 cup (2 sticks) unsalted butter, softened
* 1 1/2 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 3/4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons granulated sugar
* 2 teaspoons ground cinnamon

**Instructions:**

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. In a small bowl, combine the 2 tablespoons of sugar and the cinnamon.
7. Roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, coating evenly.
8. Place the cookies on the prepared baking sheet, leaving about 2 inches between each cookie.
9. Bake for 8-10 minutes, or until the edges are lightly golden brown.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

### 3. Angel Food Cake

Angel food cake is known for its ethereal lightness, and cream of tartar is key to achieving this airy texture. It stabilizes the egg whites, allowing them to reach maximum volume and create a delicate, spongy cake.

**Ingredients:**

* 1 cup cake flour, sifted
* 1 1/2 cups granulated sugar, divided
* 12 large egg whites, at room temperature
* 1 1/2 teaspoons cream of tartar
* 1/4 teaspoon salt
* 1 1/2 teaspoons vanilla extract
* 1/2 teaspoon almond extract (optional)

**Instructions:**

1. Preheat oven to 350°F (175°C). Do not grease the angel food cake pan.
2. In a large bowl, whisk together the sifted cake flour and 3/4 cup of the granulated sugar.
3. In a clean, grease-free bowl, beat the egg whites with an electric mixer until foamy.
4. Add the cream of tartar and salt and continue beating until soft peaks form.
5. Gradually add the remaining 3/4 cup of granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form. The peaks should hold their shape and not droop.
6. Gently fold in the vanilla extract and almond extract (if using).
7. Gradually fold in the flour mixture, about 1/4 cup at a time, until just combined. Be careful not to overmix.
8. Pour the batter into an ungreased angel food cake pan.
9. Bake for 35-40 minutes, or until the cake is lightly golden brown and springs back when touched.
10. Immediately invert the cake pan onto a wire rack and let the cake cool completely upside down. This will prevent it from collapsing.
11. Once the cake is completely cool, run a thin knife around the edges of the pan to release the cake.

### 4. Homemade Playdough

Making your own playdough is a fun and easy activity for kids, and cream of tartar is the secret ingredient that gives it a smooth and pliable texture.

**Ingredients:**

* 1 cup all-purpose flour
* 1/2 cup salt
* 2 teaspoons cream of tartar
* 1 cup water
* 1 tablespoon vegetable oil
* Food coloring (optional)

**Instructions:**

1. In a medium saucepan, combine the flour, salt, and cream of tartar.
2. Stir in the water and vegetable oil.
3. Cook over medium heat, stirring constantly, until the mixture forms a ball and pulls away from the sides of the pan. This will take about 2-3 minutes.
4. Remove the playdough from the saucepan and let it cool slightly.
5. Knead the playdough until it is smooth and pliable. If the playdough is too sticky, add a little more flour. If it is too dry, add a little more water.
6. If using food coloring, divide the playdough into portions and knead in the desired color to each portion.
7. Store the playdough in an airtight container at room temperature.

### 5. Lemon Meringue Pie

This classic dessert features a tangy lemon filling topped with a fluffy meringue. Cream of tartar is crucial for creating a stable and beautiful meringue that won’t weep or collapse.

**Ingredients:**

* **For the Crust:**
* 1 1/2 cups graham cracker crumbs
* 1/3 cup sugar
* 6 tablespoons melted butter
* **For the Lemon Filling:**
* 1 1/2 cups sugar
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 1 1/2 cups water
* 1/2 cup lemon juice (freshly squeezed)
* 2 tablespoons butter
* 4 egg yolks, lightly beaten
* 1 teaspoon lemon zest
* **For the Meringue:**
* 4 egg whites, at room temperature
* 1/4 teaspoon cream of tartar
* 1/2 cup sugar
* 1/2 teaspoon vanilla extract

**Instructions:**

1. **Make the Crust:** Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
2. **Make the Lemon Filling:** In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Stir in lemon juice, butter, egg yolks (tempering them first by whisking a little of the hot filling into the yolks), and lemon zest. Pour the filling into the cooled crust.
3. **Make the Meringue:** Preheat oven to 350°F (175°C). In a clean, grease-free bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Stir in the vanilla extract. Spread the meringue evenly over the lemon filling, making sure to seal it to the edges of the crust.
4. Bake for 12-15 minutes, or until the meringue is lightly golden brown. Let cool completely before serving.

## Tips for Using Cream of Tartar

* **Storage:** Store cream of tartar in an airtight container in a cool, dry place. It can last for several years if stored properly.
* **Measurement:** A little cream of tartar goes a long way. Use a measuring spoon to ensure accurate measurement.
* **Substitutions:** In some cases, you can substitute lemon juice or vinegar for cream of tartar, but the results may not be exactly the same. The ratio is generally 2 teaspoons of lemon juice or white vinegar for every 1 teaspoon of cream of tartar.
* **Freshness:** While cream of tartar has a long shelf life, it’s always best to use fresh ingredients for optimal results.

## Conclusion

Cream of tartar is a simple yet powerful ingredient that can significantly enhance your baking and cooking endeavors. From stabilizing egg whites and preventing sugar crystallization to adding a unique tang to cookies and cleaning copper, its versatility is truly remarkable. By understanding its properties and exploring the recipes in this guide, you can unlock the magic of cream of tartar and elevate your culinary creations to new heights. So, dust off that jar of cream of tartar and get ready to experience the difference it can make in your kitchen!