Cream of tartar, that mysterious white powder often lurking in the back of the pantry, plays a surprisingly vital role in many baking recipes. But what happens when you reach for it and find the container empty? Or perhaps you’re avoiding it due to dietary restrictions? That’s when the question arises: Can you use cornstarch instead of cream of tartar? The short answer is generally no, but understanding why requires a deeper dive into the functionalities of each ingredient.
Understanding Cream of Tartar: More Than Just Tartness
Cream of tartar, scientifically known as potassium bitartrate, is a byproduct of winemaking. It forms as tartaric acid crystallizes during the fermentation process. Don’t let its origin fool you; it’s not just about adding a tangy flavor. Cream of tartar boasts several crucial functions in the kitchen, primarily related to stabilization and texture.
Stabilizing Egg Whites: The Meringue Master
One of the most well-known uses of cream of tartar is in stabilizing egg whites, particularly when making meringues or angel food cake. It works by increasing the heat tolerance of the egg whites and preventing them from collapsing or weeping. The tartaric acid in cream of tartar helps to denature the proteins in the egg whites, causing them to unfold and link together more tightly. This creates a stronger, more stable foam that can withstand higher temperatures without deflating. Without cream of tartar, meringues can often turn out flat, grainy, or even watery.
Preventing Sugar Crystallization: Smooth Like Butter
Another important role of cream of tartar is preventing sugar crystallization. This is especially useful when making candies, frostings, or syrups. It helps to break down sucrose into glucose and fructose, two simpler sugars that are less likely to clump together and form crystals. This results in a smoother, more consistent texture. If you’ve ever made fudge that turned out gritty, the lack of cream of tartar (or another acid) could be the culprit.
Activating Baking Soda: A Helping Hand in Leavening
Cream of tartar also acts as an acid in baking powder. Baking powder is a leavening agent, meaning it helps baked goods rise. It typically contains both an acid (cream of tartar) and a base (baking soda). When these two ingredients come into contact with a liquid, they react to produce carbon dioxide gas, which creates bubbles that cause the batter to expand. By providing the acidic component, cream of tartar plays a vital role in this leavening process.
The Role of Cornstarch: Thickening and Texturizing
Cornstarch, on the other hand, is a carbohydrate derived from corn kernels. It’s primarily used as a thickening agent in sauces, gravies, soups, and desserts. It’s also sometimes used to add a slightly tender texture to baked goods.
Thickening Power: Starch Gelatinization
Cornstarch works as a thickener through a process called gelatinization. When cornstarch is mixed with a liquid and heated, the starch granules absorb the liquid and swell. This swelling causes the liquid to become viscous and thicken. The amount of thickening depends on the concentration of cornstarch and the temperature of the liquid. Cornstarch is a very effective thickener, creating a clear, glossy sauce or gravy.
Adding Tenderness: Reducing Gluten Development
In baking, a small amount of cornstarch can sometimes be used to create a more tender crumb. It works by interfering with gluten development. Gluten is a protein found in wheat flour that gives dough its elasticity. Too much gluten can result in a tough or chewy baked good. By adding cornstarch, you dilute the gluten and prevent it from forming as readily, leading to a more delicate texture.
Why Cornstarch is Not a Direct Substitute for Cream of Tartar
Now that we understand the functions of each ingredient, it’s clear why cornstarch isn’t a suitable direct substitute for cream of tartar in most cases. Cornstarch lacks the acidic properties necessary to stabilize egg whites, prevent sugar crystallization, or activate baking soda. Substituting cornstarch for cream of tartar will likely result in a failed recipe, especially when these functions are critical to the final product.
Imagine trying to make meringue without cream of tartar and using cornstarch instead. The egg whites would likely deflate, leaving you with a flat, soupy mess. Or consider making fudge without cream of tartar; the sugar would crystallize, resulting in a gritty, unpleasant texture.
Situations Where a Limited Substitution Might Be Considered
While a direct substitution isn’t generally recommended, there are a few limited situations where you might be able to get away with a modified approach. These situations typically involve using cornstarch in conjunction with another ingredient that can provide the missing acidity.
Baking Powder: A Temporary Fix
If you need baking powder and are out of cream of tartar, you can make a temporary substitute using baking soda and another acidic ingredient like lemon juice or vinegar. However, you can’t simply use cornstarch instead of the cream of tartar component. Cornstarch does not provide the necessary acidic component to react with baking soda for leavening.
Small Adjustments in Some Cakes: Tread Carefully
In some cake recipes where cream of tartar is used in relatively small amounts and primarily for textural purposes, you might be able to slightly increase the amount of another dry ingredient like flour or cornstarch to help absorb some of the moisture. However, this is a risky substitution, and it could alter the final texture of the cake. Proceed with caution and be prepared for potential changes in the outcome. This type of substitution will not replicate the stabilizing effect on egg whites.
Alternatives to Cream of Tartar: The Substitutes That Work
If you’re looking for a true alternative to cream of tartar, several options can provide similar functionalities.
Lemon Juice or Vinegar: For Acidity
Lemon juice and white vinegar are both acidic and can be used in place of cream of tartar in certain situations, such as preventing sugar crystallization or activating baking soda. Use approximately twice the amount of lemon juice or vinegar as you would cream of tartar. For example, if a recipe calls for 1/2 teaspoon of cream of tartar, use 1 teaspoon of lemon juice or vinegar. Be mindful of the flavor impact, especially with vinegar.
Baking Powder: A Complete Leavening Agent
If you need baking powder and are missing the cream of tartar, simply use a commercially prepared baking powder. It contains both the acid and base components necessary for leavening. Ensure your baking powder is fresh, as it loses its effectiveness over time.
Egg White Powder: For Stabilization
In some cases, you can use egg white powder to help stabilize egg whites. Follow the package directions for proper usage, and remember that it won’t provide the same acidic benefits as cream of tartar.
The Bottom Line: Know Your Ingredients
While the temptation to substitute cornstarch for cream of tartar might be strong when you’re in a pinch, it’s crucial to understand the distinct roles each ingredient plays in your recipes. Cornstarch is primarily a thickening agent, while cream of tartar is an acid with stabilizing and texturizing properties. In most cases, cornstarch will not effectively replace cream of tartar. Opt for appropriate alternatives like lemon juice, vinegar, or commercial baking powder to achieve the desired results. Understanding the function of each ingredient is the key to successful baking and cooking.
What is cream of tartar and what is it typically used for in baking?
Cream of tartar, scientifically known as potassium bitartrate, is a powdery acidic byproduct of winemaking. It’s used in baking for several key functions. Most notably, it stabilizes egg whites, preventing them from collapsing and increasing their volume, crucial for meringues and angel food cakes. It also acts as a leavening agent when combined with baking soda, contributing to a light and airy texture in baked goods. Additionally, it helps prevent sugar crystallization in candies and frostings, ensuring a smooth and consistent texture.
Beyond these primary functions, cream of tartar also intensifies the colors of certain vegetables during cooking, particularly green vegetables, and can act as a mild preservative in some food applications. Its acidic nature makes it valuable in specific recipes where precise pH control is needed for optimal results. Understanding its role allows bakers to choose appropriate alternatives when cream of tartar is unavailable or undesirable.
Can cornstarch be used as a direct substitute for cream of tartar in recipes?
No, cornstarch cannot be used as a direct, one-to-one substitute for cream of tartar in most recipes. While both are white powders commonly found in the baking aisle, they serve entirely different purposes. Cream of tartar is an acid, affecting the pH of the recipe and impacting aspects like leavening and egg white stabilization. Cornstarch, on the other hand, is a thickening agent derived from corn, primarily used to thicken sauces, gravies, and pie fillings.
Attempting to replace cream of tartar with cornstarch will likely result in a significant alteration of the recipe’s outcome. You won’t achieve the desired stability in egg whites or the proper leavening effect. The texture and overall structure of the baked goods will be noticeably different, and may even lead to a recipe failure. It’s important to choose a more appropriate alternative that mimics the acidic properties of cream of tartar.
What are some better substitutes for cream of tartar?
Several ingredients can serve as better substitutes for cream of tartar, depending on the specific role it plays in the recipe. For stabilizing egg whites, lemon juice or white vinegar, used in a ratio of about ½ teaspoon per egg white, can provide the necessary acidity. When cream of tartar is acting as a leavening agent with baking soda, you might consider using baking powder instead. Baking powder already contains an acidic component, so it can fulfill both roles.
In recipes where cream of tartar is used to prevent sugar crystallization, a small amount of lemon juice or vinegar can also be a suitable substitute. The exact amount will depend on the recipe, so start with a small quantity and adjust to taste. Carefully consider the function of cream of tartar in the specific recipe to choose the most appropriate alternative. Remember to research the proper conversion ratios to ensure successful baking results.
Why is cream of tartar used to stabilize egg whites, and how do substitutes accomplish the same goal?
Cream of tartar stabilizes egg whites by lowering their pH. This acidity causes the proteins in the egg whites to denature and unfold more easily, allowing them to form stronger and more stable networks when whipped. This leads to greater volume, finer bubbles, and a meringue that is less likely to collapse. The acidity also helps prevent the egg white proteins from clumping together and becoming grainy.
Substitutes like lemon juice and white vinegar work through the same mechanism: providing acidity. The citric acid in lemon juice and the acetic acid in vinegar lower the pH of the egg whites, facilitating protein denaturation and network formation. While the flavor of lemon juice or vinegar might be slightly detectable, the small amounts used are typically masked by other ingredients in the recipe, especially in sweeter baked goods.
Are there any recipes where substituting cornstarch for cream of tartar might not ruin the dish?
There are virtually no recipes where cornstarch can directly replace cream of tartar without significantly impacting the final result in an undesirable way, especially concerning its functions of egg white stabilization or leavening. However, if a recipe calls for a tiny amount of cream of tartar for a very minor purpose, and the focus is primarily on thickening rather than acid reaction, the effect of omitting the cream of tartar entirely might be negligible.
Even in such cases, substituting cornstarch is not the solution. It is simply better to omit the cream of tartar. For example, if a cookie recipe uses a tiny pinch of cream of tartar primarily for textural reasons where a slight chewiness is desired and a small amount of cornstarch is already in the recipe, omitting the cream of tartar may go unnoticed. But substituting cornstarch for that pinch of cream of tartar still offers no benefits and is not a true substitution.
Does the type of cornstarch (e.g., modified cornstarch) affect its suitability as a cream of tartar substitute?
No, the type of cornstarch, including modified cornstarch, does not affect its suitability as a cream of tartar substitute. Regardless of whether it’s regular cornstarch or modified cornstarch designed for different thickening properties, it still lacks the acidic properties that define cream of tartar’s role in baking. Modified cornstarch is primarily designed to withstand high temperatures, acidity, or shear forces, making it a better thickening agent in specific applications, but it doesn’t magically gain the characteristics of an acid.
Ultimately, cornstarch in any form functions as a thickening agent, not an acidulant or stabilizer in the way that cream of tartar does. Trying to use any type of cornstarch as a cream of tartar substitute will not provide the desired results, like stabilizing egg whites or providing the correct leavening action in combination with baking soda. Focus on finding true acidic substitutes for cream of tartar rather than attempting to repurpose cornstarch.
What are the potential consequences of trying to substitute cornstarch for cream of tartar in a meringue recipe?
Trying to substitute cornstarch for cream of tartar in a meringue recipe would likely lead to a flat, unstable meringue. Cream of tartar’s acidity is crucial for stabilizing the egg white foam, allowing it to hold its shape and volume during baking. Without this acidity, the egg white proteins won’t denature and form the necessary strong network. The meringue will lack structure and collapse quickly, resulting in a dense, soggy texture.
Furthermore, the absence of cream of tartar can lead to a grainy texture in the meringue, as the egg white proteins are more likely to clump together without the acidic environment. The finished meringue might also weep, releasing liquid, due to its instability. The intended light and airy texture, characteristic of a good meringue, simply won’t be achievable with cornstarch as a substitute, leaving you with an unsatisfactory outcome.