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  • Nutrition Basics
  • Ingredient Spotlight
  • Cooking Techniques

Cream of Tartar: The Baker’s Secret Stabilizer

A natural acidic powder that stabilizes egg whites, prevents sugar crystallization and activates baking soda.

0.0(0)
FTINPWV
Cream of Tartar: The Baker’s Secret Stabilizer
Gluten-Free

What Is Cream of Tartar?

Cream of tartar (potassium bitartrate) is a fine white acidic powder derived from winemaking. It’s prized in baking for stabilizing whipped egg whites, preventing sugar from crystallizing, and activating baking soda in recipes.

Nutrition Profile

Per 1 tsp (~3 g): **~7 kcal**, negligible fat/protein, **~495 mg potassium**. Used in small amounts, so it contributes minimal calories but a small boost of potassium.

Culinary Benefits

- **Stabilizes meringues:** Keeps egg whites stiff and glossy. - **Prevents crystallization:** Perfect for syrups, candy-making. - **Leavening aid:** Combines with baking soda to produce CO₂ (for fluffy cakes/cookies). - **Color retention:** Helps maintain bright colors of veggies when boiling.

Possible Downsides

- **Potassium load:** Excessive use could affect those with kidney issues. - **Taste:** Too much can add a slightly metallic sour taste. - **Limited uses:** Not a nutrient powerhouse—primarily a functional additive.

How to Use

- Add **1/8 tsp per egg white** when whipping. - Use in **frostings, caramels, syrups** to avoid graininess. - Combine with baking soda for **DIY baking powder** (2:1 ratio with cornstarch).

Tip

Store in a cool, dry place with lid tightly closed—moisture can make it clump and lose potency.
  • 1. Cream of Tartar

    Kalijum-hidrogentartrat – prirodni nusprodukt vina, koristi se kao stabilizator u kuhanju i pečenju

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