Cream of tartar

Cream of tartar, also known as potassium bitartrate, is a fine, white, acidic powder commonly used in baking and cooking to stabilize egg whites, prevent sugar crystallization, and improve the texture of various preparations. It is a natural byproduct of the wine fermentation process, obtained from the residues that form in barrels during wine production.

Originating from the Mediterranean region, cream of tartar has been adopted in multiple cuisines around the world, especially in the making of meringues, soufflés, mousses, and certain sweet doughs that require a light and airy texture.

Its main properties include its function as a stabilizer and acidifying agent, which helps balance the pH of mixtures and allows whipped creams and foams to maintain their structure without deflating or crystallizing. Furthermore, it facilitates the chemical reaction of baking soda when used as a leavening agent in some recipes.

Regarding synonyms in Spanish within Latin America, cream of tartar is also known as potassium tartrate, potassium bitartrate, or simply tartaric cream, although the term cream of tartar is the most common and used in recipes and commercially.