Why Do You Use Cream of Tartar in Cookies?
Cream of tartar is a white, acidic powder that comes from grapes and is harvested from the insides of wine barrels. It is often added to baked goods either in baking powder, of which it is a component, or by itself.
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Stabilizing properties
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When you whip egg whites, they can lose their stiffness and fluff quickly. Cream of tartar stabilizes egg whites so that they can add volume and fluffiness to cookies such as meringues.
Activating properties
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The baking soda used to leaven some cookies needs an acid to make it active (think grade school volcano). Cream of tartar provides the needed acidity without adding liquid to the recipe.
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Baking powder
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"Single action" baking powder is a simple mixture of baking soda and cream of tartar, used to leaven cookies and other baked goods. Most commercial baking powder, though, is "double action," which means it contains another acidic ingredient that reacts to heat. If that reaction is not wanted, a recipe will often call for baking soda and cream of tartar rather than baking powder.
Sugary Cookies
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Cream of tartar keeps sugar from crystalizing, so it is often used in candies and frostings to keep them creamy and smoothe. It has the same effect in cookies.
Taste
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While other acids, such as vinegar, are as effective as cream of tartar in activating baking soda, cream of tartar has no odor and does not affect the taste of the finished product, making it preferable for baked goods.
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References
- Photo Credit Image by Flickr.com, courtesy of Arnold Gatilao
