Cream of Tartar is not a cream and it’s got nothing to do with tartar sauce. It’s actually the powdery byproduct left behind as grapes ferment during the winemaking process, and it’s amazing. Formally called “potassium bitartrate,” this acid is perfect for a variety of uses in the kitchen from baking to vegetable cooking. It even has a place under the kitchen sink as a cleaning agent! You may also see it called “potassium hydrogen tartrate” or “tartaric acid.”

History of Cream of Tartar

This substance was first discovered in Iran, inside of a discarded wine bottle. In 1832, a man by the name of Jean Baptiste Biot discovered the physical properties of cream of tartar, and we must credit the French with its popularity as it became more widespread after the French began incorporating it into their cooking. Since then, not much has changed! Cream of Tartar is still made and used in the same way it has been since its discovery. As for its name, the word “tartar” is first documented in the 14th century and comes from the Greek word tartarum.

Cream of tartar is also used in cosmetics and bath bombs! When mixed with baking soda, it creates the reaction that makes bath bombs fizz in your bath tub.

How is it Made?

Cream of Tartar is a byproduct of the wine making process. After wine is done fermenting, there is a substance left behind called argol or beeswing that can range in color from a reddish brown to a purplish red. During fermentation, this substance aids in the process, but once it’s finished the beeswing can be purified and made into cream of tartar.

Where is it from?

Our Cream of Tartar comes from Spain.

Cooking with Cream of Tartar

Cream of Tartar is most often found in meringues but has a surprising host of other magical abilities in the kitchen as well! Add a pinch to boiling vegetables to help them retain color vibrancy. Add a bit to a snickerdoodle recipe to help the cookies stay moist and not dry out while they bake. Use 1/8 a teaspoon of cream of tartar for every egg white you use in your baking recipe for more moist results. Add it to simple syrup to prevent large sugar crystals from forming.

You can use it to make your angel food cake look whiter and taste fluffier, and you can use it in candy making, especially around the holidays when homemade candy canes get a boost in popularity. It can also be used in frostings, so they have a creamier, more consistent texture to them.

Cream of Tartar also makes for an incredible at home cleaner. You can mix it water until it is a pasty consistency and then use it as a stainless-steel cookware polish. Add lemon juice instead of water and make a similarly pasty consistency for a copper polish instead of a stainless-steel polish.

The other thing about Cream of Tartar that we love is that it technically won’t expire, though it does eventually lose its potency. When stored in a cool, dry, dark place it can be kept for years in an airtight container. After about a year however you may find that you do have to add more Cream of Tartar for the same effect.

Is Cream of Tartar the Same as Baking Soda?

No, cream of tartar is not the same thing as baking soda. It is also not the same thing as baking powder, but you can make a baking powder substitute by combining baking soda and cream of tartar. Simply mix together ¼ teaspoon of baking soda, ½ teaspoon cream of tartar, and ¼ teaspoon of cornstarch and use the resulting mixture in place of one teaspoon of baking powder.

What Does Cream of Tartar Taste Like?

Cream of Tartar has a tinny, metallic taste to some, while others barely notice it. It’s all about your own personal palate with this one!

Substitutions and Conversions

Depending on the recipe, you can replace 1 teaspoon of Cream of Tartar with 2 teaspoons of lemon juice. There is no real direct substitute for Cream of Tartar however.

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Ingredients: Cream of tartar

Country of Origin: Spain