CREAM OF TARTAR SUBSTITUTE – One staple in baking is the cream of tartar but what could be of use as a substitute if you run out of this ingredient?
Luckily, if you’re out of cream of tartar, you can have other kitchen basics to use as a substitute but it will depend on the application. This white powder is known used for stabilizing whipped egg whites in cakes and meringues. And here are the substitutes.
Cream Of Tartar – What Is It and How To Use It?
How to use cream of tartar? Here are some details.
CREAM OF TARTAR – These are the details about the cream of tartar and the uses of this powdery form of “tartaric acid”.
Are you also among the non-baking community who always wondered what cream of tartar is and what it can do?
The scientific term for this is potassium hydrogen tartrate, a byproduct of winemaking. This powdery white substance is acidic, similar to lemon or vinegar. This is a famous baking ingredient that looks a lot like baking soda or baking powder.
What does it do?
In baking, this is used to make a meringue as it helps whip egg whites to rise and stabilize. This is an ingredient used to achieve consistency in a meringue. Simply put, it adds the necessary structure.
Usually, there is one gram of cream of tartar for every two egg whites for meringue. It also prevents sugar from crystallizing and is a leavening agent for baked goods.
These are the other reasons why this powder is a baking staple:
- helps make a perfect angel food cake
- to make better candy by keeping the sugar crystals small
- this powdery tartaric acid and baking soda create a baking powder if combined together (1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar)
- it makes steamed veggies appearance look better
Since this is acidic in itself, it could also be a cleaning staple. It helps remove rust stains and the black stuff on your aluminum pots and pans.
What if you don’t have this in your kitchen? Fortunately, there are certain good substitutes or alternatives. According to a post from Healthline, lemon juice, white vinegar, baking powder, buttermilk, and yogurt are better substitutes.
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