It can also be used to stabilise meringues that are perfectly peaked and fluffy.
Cream of tartar can also be added to simple syrups to prevent the formation of sugar crystals. (In essence, this is baking powder – see below). Because of the significant difference in acidity, cream of tartar is not a substitute for tartaric acid, and vice versa.Ĭream of tartar is normally used along with bicarb to create a raising agent, causing your bakes to rise. Tartaric acid is partially neutralised by the addition of potassium hydroxide, which results in the less acidic cream of tartar. CREAM OF TARTARĬream of tartar (also known as potassium hydrogen tartrate) is made from tartaric acid, which is an acidic byproduct of turning grapes into wine. If it fizzes and bubbles, it’s still good to use. Has your bicarb been knocking around your pantry for a while? To test if it’s still active, mix it ½ t with vinegar. It reacts with the acidic components of batters (think cocoa, lemon juice or cream of tartar) and causes the batter to expand and rise. BICARBONATE OF SODAīicarbonate of soda, also known as sodium bicarbonate or baking soda, is a pure leavening or rising agent. They’re the three white powders lurking in your pantry that you’ll happily add to bakes, cakes and breads – but do you know why you’re adding which one, and when? To discover the difference between bicarbonate of soda, baking powder and cream of tartar, read on.
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