What Is Cream of Tartar (+ Substitute)
An acidic powder that stabilizes egg whites and prevents sugar crystallization.
What Is Cream of Tartar?
Cream of tartar (potassium bitartrate) is a fine white powder that's a byproduct of winemaking. Despite the name, it has nothing to do with cream or tartars — the name comes from the French *crème de tartre*.
What It Does
1. Stabilizes egg whites — prevents overbeating and keeps meringues glossy 2. Prevents sugar crystallization — keeps candies and frostings smooth 3. Adds tang — gives snickerdoodles their distinctive flavor 4. Acts as acid — reacts with baking soda for leavening
When to Use It
- Meringues and pavlova — stabilizes egg whites for a smooth, glossy result
- Snickerdoodles — the signature tang
- Royal icing — prevents sugar from crystallizing
- Frostings — keeps buttercream smooth
- Angel food cake — stabilizes the egg white structure
Substitute
For ¼ tsp cream of tartar: - Best: ½ tsp lemon juice or white vinegar (same acidity) - Or: ¼ tsp baking powder (if also using baking soda — reduce soda by ¼ tsp)
Storage
Store in a cool, dry place. It lasts indefinitely but may clump over time — just break up the clumps or sift before using.