You can't actually make cream of tartar at home; it's a byproduct of winemaking. However, you can often substitute for it in baking!
Cream of tartar (potassium bitartrate) is a powdery acid that stabilizes egg whites, prevents sugar crystallization, and acts as a leavening agent (especially when combined with baking soda). Since you can't manufacture it, you'll need to use an alternative.
Substitutes for Cream of Tartar in Baking
Here are some common and effective substitutes:
- Lemon Juice or Vinegar: These are acidic and can provide similar effects. Use a 2:1 ratio of cream of tartar to lemon juice/vinegar. For example, if a recipe calls for 1 teaspoon of cream of tartar, use 1/2 teaspoon of lemon juice or vinegar.
- Baking Powder: Baking powder already contains cream of tartar (or another acid) and baking soda. For every 1 teaspoon of cream of tartar, substitute 1.5 teaspoons of baking powder. Keep in mind this will also increase the leavening effect.
- Egg White Beating - Proper Technique: In recipes relying on cream of tartar to stabilize egg whites (like meringues), focus on proper beating technique. Use a clean, grease-free bowl and beat the egg whites until soft peaks form before gradually adding sugar.
Why Cream of Tartar is Used
| Use Case | Explanation |
|---|---|
| Stabilizing Egg Whites | It helps create a more stable foam that holds its shape during baking. |
| Preventing Crystallization | It interferes with sugar molecules clumping together, resulting in smoother candies and syrups. |
| Leavening | When combined with baking soda, it creates carbon dioxide, which helps baked goods rise. |
While you cannot make cream of tartar, the substitutes listed above will provide similar results in most baking recipes. Consider the purpose of the cream of tartar in the recipe when choosing the best substitution.
