Cream of Tartar

I. General Information

A. Scientific Name:

Potassium Bitartrate

B. Alternative Names:

Potassium Hydrogen Tartrate, Tartaric Acid Salt

C. Pronunciation:

puh-TAS-ee-um bye-TAR-trayt

II. Sourcing and Origin

A. Source:

A natural byproduct of winemaking.

B. Geographic Origin:

Primarily from wine-producing regions globally.

C. Method of Processing:

It forms as a crystal sediment inside barrels during wine fermentation. The crystals are scraped from the barrels, purified, and ground into a fine powder.

III. Properties and Uses

A. Physical Properties:

Fine, white, dry powder. It's acidic and has a slightly tart taste.

B. Chemical Composition:

KC4 H5 O6
​

C. Primary Uses:

Stabilizing egg whites, preventing sugar crystallization, and as an acid in leavening reactions.

D. Key Benefits:

Creates a stronger, more stable foam in meringues; prevents syrups from becoming grainy.

IV. Safety and Considerations

A. Potential Allergies:

Not a known allergen.

B. Best Practices for Use:

Add it to egg whites before whipping to improve their stability. In a recipe calling for baking powder, you can create a substitute by mixing cream of tartar and baking soda.

C. Special Precautions:

Ingesting extremely large amounts can act as a laxative.

V. Fun & Educational Facts

A. Historical Context:

The first known use of tartar dates back to the ancient Greeks and Romans, who recognized its properties from winemaking. It was a common ingredient in baking before commercial baking powder became widely available.

B. Did You Know?

Cream of tartar is what prevents the sugar in royal icing from crystallizing, giving it a smooth and hard finish.

C. DIY Recipe Idea:

Used in meringues, angel food cake, snickerdoodle cookies, and some frostings.