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Baking essentials · Leavening

Cream of tartar

Acidic white powder (potassium bitartrate) that stabilises egg whites and pairs with baking soda as a leavener.

Also called: potassium bitartrate

What it is

Cream of tartar is a by-product of winemaking, the crystalline acid salt left in wine barrels, purified into a fine powder. A pinch stabilises whisked egg whites so meringues and soufflés hold their volume. Combined with baking soda it makes a single-acting baking powder. It also stops sugar syrups from crystallising.

How it’s used

  • Stabilising meringues, angel food cake and soufflés
  • Homemade baking powder with baking soda
  • Snickerdoodle cookies
  • Preventing crystallisation in syrups and fondant

Characteristics

Taste
Tart and slightly metallic in excess.
Sold as
powder
Cooking uses
Suitable for baking, Used for leavening

Storage

Pantry-stable. Keep sealed and dry; it keeps for a very long time.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
258 kcal
Protein
0 g
Carbohydrate
61.5 g
Fat
0 g
Fibre
0.2 g
Sugars
0 g

USDA FoodData Central: Leavening agents, cream of tartar.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Lemon juice — For egg whites, about 1/2 tsp lemon juice or white vinegar per egg white in place of 1/8 tsp cream of tartar.
  • Baking powder — In soda-plus-tartar recipes, replace both with baking powder.

Related ingredients

Recipes with cream of tartar

No recipe in the catalogue uses it yet.

More leavening