Cream of Tartar – What is it?

What is Cream-of-Tartar-The-Bearfoot-Baker

Cream of tartar, what is it? Do you really need it in your royal icing? Can you make royal icing without it? Some royal recipes list it in the ingredients and some don’t, why?Let’s see if we can demystify this simple little ingredient today.

Cream of Tartar | The Bearfoot Baker

Cream of Tartar:

McCormick

Did you know that cream of tartar is a byproduct of the wine making process?
When grapes are fermented during the winemaking process a powder forms on the inside of the barrels. It’s scrapped off and cleaned and then ground into the powder form we all know. Isn’t that interesting? Wine barrels. Who knew!

Why do we use Cream of tartar?
It is used for stabilizing egg whites. It will help strengthen the structure of the bubbles and give the whipped eggs more volume.

How else can you use it?
You can use it to make your own baking soda.
Mix:
1/2 teaspoon of Cream of Tartar
1/4 teaspoon of baking soda
1/4 teaspoon of cornstarch

I  had no idea making baking powder was so simple.

Should I add cream of tartar to my royal icing?
It depends. If you look at the ingredients list on the meringue powder is cream of tartar listed as one of the ingredients? If so, you don’t need to add it to your royal icing recipe.

If it is not listed, you need to add it.

If you make royal icing with egg whites, you should add it so your royal icing will have volume.

Cream of Tartar will help prevent sugar crystallization.
Have you ever seen honey that was grainy? We all know that honey is supposed to be super smooth and if it isn’t, its because the sugar has crystallized causing it to become grainy.

Crystallization is a chain reaction that occurs in melted sugar as it tries to reform into its crystalline (grainy) state. If you are boiling a sugar syrup and a few sugar crystals stick to the side of the pot, it can make the entire syrup become crystalized.

Adding a cold spoon to the sugar syrup can also cause it to crystalize. But the good news it there are things you can do to stop crystallization. Adding an interfering agent like cream of tartar or lemon juice can help prevent it.

When you think about cream of tartar it’s really a neat ingredient that can help add volume to whipped eggs and help keep our sugar syrups smooth and not grainy. You may need it for your royal icing or maybe not. Just check the meringue powder ingredient list for the answer.  

Hope this information helps answer some of your cream of tartar questions.

Here are more little baking tips for you:
Salted or Unsalted Butter
Flour and Sugar Weight Chart Cheat Sheet
Eggs-How to Test for Freshness
How to tell if Baking Powder is Good

Bear hugs,

Lisa