The world of baking can be a confusing place, especially when faced with a pantry full of white powders. Two ingredients that often cause bewilderment are cream of tartar and bicarbonate of soda (also known as baking soda). While both play crucial roles in baking, they are distinctly different substances with unique chemical properties and applications. Confusing them can lead to baking disasters, so let’s delve into the nitty-gritty and uncover the differences between these two baking powerhouses.
What is Cream of Tartar?
Cream of tartar, scientifically known as potassium bitartrate, is a byproduct of the winemaking process. It’s a powdery, acidic substance that forms naturally during fermentation inside wine barrels. Winemakers collect the sediment, purify it, and grind it into the fine white powder we know as cream of tartar.
Its chemical formula is KC4H5O6. This means it’s a potassium salt of tartaric acid. The acidic nature of cream of tartar is key to its functions in baking and beyond.
Cream of tartar boasts a range of applications, making it a versatile ingredient in the kitchen and even in other areas.
Uses of Cream of Tartar
Beyond baking, cream of tartar serves various purposes:
- Stabilizing Egg Whites: Perhaps its most well-known function, cream of tartar helps to stabilize egg whites when whipping them into meringues or soufflés. It prevents the egg whites from collapsing and creates a stiff, glossy texture.
- Preventing Sugar Crystallization: In candies and frostings, cream of tartar can prevent sugar crystals from forming, resulting in a smoother, more desirable texture.
- Reducing Discoloration in Boiled Vegetables: A pinch of cream of tartar added to boiling water can help vegetables, like cauliflower, retain their white color.
- Homemade Playdough: It’s a common ingredient in homemade playdough recipes, contributing to a smoother, more elastic dough.
- Cleaning Agent: Mixed with lemon juice or vinegar, cream of tartar can form a paste that effectively cleans and polishes metal surfaces.
How Cream of Tartar Works in Baking
Cream of tartar acts as an acid in baking. When combined with an alkaline ingredient, such as bicarbonate of soda, it triggers a chemical reaction that releases carbon dioxide. This carbon dioxide leavens the baked good, making it light and airy.
Specifically, cream of tartar works by:
- Reacting with Bicarbonate of Soda: This is its primary leavening action when used in baking powder (more on this later).
- Strengthening Gluten: It can help strengthen the gluten structure in doughs, resulting in a more tender crumb.
- Adding Tang: In some recipes, cream of tartar adds a subtle tanginess to the flavor profile.
What is Bicarbonate of Soda (Baking Soda)?
Bicarbonate of soda, also commonly called baking soda, is a chemical compound known as sodium bicarbonate (NaHCO3). It’s a naturally occurring mineral and is also produced industrially. Baking soda is alkaline, meaning it has a pH greater than 7.
Unlike cream of tartar, which is an acid, baking soda is a base. This difference is crucial to understanding how the two interact and function in baking.
Uses of Bicarbonate of Soda
Baking soda’s versatility extends far beyond baking:
- Leavening Agent: Its primary function in baking is as a leavening agent, but only when combined with an acid.
- Neutralizing Odors: Baking soda is a popular choice for absorbing odors in refrigerators, carpets, and other areas.
- Cleaning Agent: It can be used to scrub surfaces, unclog drains, and remove stains.
- Antacid: Bicarbonate of soda can be used as a temporary antacid to relieve heartburn and indigestion.
- Oral Hygiene: Some people use baking soda as a toothpaste alternative or mouthwash.
How Bicarbonate of Soda Works in Baking
Bicarbonate of soda needs an acidic ingredient to activate its leavening power. When baking soda comes into contact with an acid, such as lemon juice, vinegar, buttermilk, brown sugar, or, you guessed it, cream of tartar, it releases carbon dioxide gas. This gas creates bubbles in the batter or dough, causing it to rise.
Without an acid, baking soda will not produce carbon dioxide and will leave a bitter, metallic taste in the baked good.
The Key Differences Summarized
The most important distinction is that cream of tartar is an acid, while bicarbonate of soda is a base. This fundamental difference dictates how they are used and what purpose they serve in recipes.
Here’s a table summarizing the key differences:
| Feature | Cream of Tartar | Bicarbonate of Soda (Baking Soda) |
| ——————- | ————————— | ———————————— |
| Chemical Nature | Acid | Base |
| Scientific Name | Potassium Bitartrate | Sodium Bicarbonate |
| Leavening Action | Needs Bicarbonate of Soda | Needs an Acid |
| Other Uses | Stabilizes egg whites, prevents sugar crystallization | Neutralizes odors, cleaning agent, antacid |
| Flavor | Slightly Tangy | Bitter if not neutralized |
Baking Powder: The Dynamic Duo Combined
Baking powder is a complete leavening agent because it contains both an acid (cream of tartar or another acid salt) and a base (bicarbonate of soda). It also contains a drying agent, such as cornstarch, to prevent premature reaction.
When liquid is added to baking powder, the acid and base react, producing carbon dioxide gas and causing the batter or dough to rise.
Types of Baking Powder
There are two main types of baking powder:
- Single-acting baking powder: This type releases carbon dioxide as soon as it comes into contact with liquid. Recipes using single-acting baking powder require immediate baking.
- Double-acting baking powder: This type releases some carbon dioxide when mixed with liquid and releases more carbon dioxide when heated in the oven. Double-acting baking powder provides a more sustained leavening action.
Most commercially available baking powders are double-acting.
Can You Substitute Cream of Tartar for Bicarbonate of Soda, or Vice Versa?
The short answer is no, you cannot directly substitute cream of tartar for bicarbonate of soda, or vice versa. They have different chemical properties and functions, and a direct substitution will not result in the desired outcome.
If a recipe calls for bicarbonate of soda, you must also include an acidic ingredient to activate its leavening power. If a recipe calls for cream of tartar for its stabilizing properties, baking soda will not provide the same effect.
However, you can make some modifications in a pinch if you understand the principles involved.
Substituting with Baking Powder
If you’re out of either cream of tartar or bicarbonate of soda, you can sometimes use baking powder as a substitute, but with adjustments.
- Substituting Baking Powder for Cream of Tartar and Bicarbonate of Soda: If a recipe calls for both cream of tartar and bicarbonate of soda, you can replace them with baking powder. As a general rule, use 1 teaspoon of baking powder for every 1/2 teaspoon of cream of tartar and 1/4 teaspoon of bicarbonate of soda.
- Substituting Bicarbonate of Soda with Baking Powder: To do this, you also need to omit or reduce other acidic ingredients called for in the recipe because baking powder already contains the acid required to react with the bicarbonate of soda.
Creating Your Own Baking Powder
You can make your own baking powder by combining cream of tartar and bicarbonate of soda. A standard ratio is 2 parts cream of tartar, 1 part bicarbonate of soda, and 1 part cornstarch (to absorb moisture).
This homemade baking powder is essentially a double-acting baking powder because the cream of tartar will react with the bicarbonate of soda both when mixed with liquid and when heated.
Conclusion
While both cream of tartar and bicarbonate of soda are white powders found in the baking aisle, they are far from interchangeable. Understanding their distinct chemical properties and functions is essential for successful baking. Cream of tartar is an acid that stabilizes egg whites, prevents sugar crystallization, and contributes to leavening when combined with bicarbonate of soda. Bicarbonate of soda is a base that requires an acid to activate its leavening power. By understanding the differences between these two ingredients, you can unlock their full potential and create delicious baked goods every time. When in doubt, remember that baking powder contains both, offering a convenient all-in-one solution.
What is cream of tartar, and what does it do in baking?
Cream of tartar, scientifically known as potassium bitartrate, is a byproduct of winemaking. It’s a white, powdery acid that is used in baking primarily to stabilize egg whites, preventing them from collapsing. It also helps to prevent sugar from crystallizing in candies and syrups, and can enhance the rise of baked goods when used in combination with baking soda.
In addition to its stabilizing properties, cream of tartar contributes a subtle tang to baked goods, adding depth of flavor. It can also be used to create a finer texture in cakes and cookies. Beyond baking, cream of tartar is sometimes used as a cleaning agent and can be found in natural remedies.
What is bicarbonate of soda (baking soda), and how does it work as a leavening agent?
Bicarbonate of soda, more commonly known as baking soda, is a chemical compound called sodium bicarbonate. It’s a basic (alkaline) ingredient used in baking to create carbon dioxide gas, which causes baked goods to rise. However, baking soda requires an acidic ingredient to activate its leavening power.
The reaction between baking soda and an acid, such as vinegar, lemon juice, buttermilk, or even molasses, produces carbon dioxide bubbles. These bubbles become trapped in the batter or dough, expanding during baking and giving the final product a light and airy texture. Without an acid present, baking soda will not effectively leaven and may leave a bitter taste.
What is the key difference between cream of tartar and baking soda in baking?
The fundamental difference lies in their chemical nature and how they interact in a recipe. Cream of tartar is an acid, while baking soda is an alkali (base). Baking soda requires an acidic ingredient to react and produce carbon dioxide, the gas that leavens baked goods.
Cream of tartar, on the other hand, primarily functions as a stabilizer and tenderizer. While it can contribute to leavening when combined with baking soda, its main role isn’t to create carbon dioxide on its own. Its acidic nature also helps prevent discoloration in certain baked goods and can contribute to a slightly tangy flavor.
When should I use cream of tartar instead of baking soda, or vice versa?
Cream of tartar is typically used when stabilizing egg whites is crucial, such as in meringues or soufflés, or when preventing sugar crystallization. It’s also added to snickerdoodle recipes for their characteristic tangy flavor and chewy texture. If a recipe lacks an acidic ingredient to activate baking soda, cream of tartar can be added alongside baking soda to provide the necessary acid for leavening.
Baking soda is generally used when a recipe already contains an acidic ingredient, like buttermilk, brown sugar, or lemon juice. In this case, baking soda reacts with the acid to produce the carbon dioxide necessary for the batter to rise. Using baking soda without an acid can result in a flat, bitter-tasting baked good.
Can I substitute cream of tartar for baking soda, or baking soda for cream of tartar?
Substituting cream of tartar directly for baking soda is not recommended as they serve different primary functions. While they can work together for leavening, they are not interchangeable in equal amounts. Cream of tartar lacks the potent leavening power of baking soda when used alone.
In some cases, you can substitute baking soda for cream of tartar if the recipe contains sufficient acidity, but you would also need to add an acidic ingredient. A common substitution is to use baking powder (which contains both baking soda and an acid) instead of cream of tartar, adjusting other ingredients accordingly to maintain the proper flavor and texture.
What is baking powder, and how does it relate to cream of tartar and baking soda?
Baking powder is a complete leavening agent that contains both an acid and a base, specifically baking soda and an acid, such as cream of tartar or sodium acid pyrophosphate. When liquid is added to baking powder, the acid and base react to produce carbon dioxide, causing the batter to rise.
There are two types of baking powder: single-acting and double-acting. Single-acting baking powder releases carbon dioxide as soon as it’s mixed with liquid, requiring immediate baking. Double-acting baking powder releases some carbon dioxide upon mixing and then releases more when heated in the oven, providing a more reliable rise.
How should cream of tartar and baking soda be stored to maintain their effectiveness?
Both cream of tartar and baking soda should be stored in airtight containers in a cool, dry place. Exposure to moisture can cause baking soda to react prematurely, reducing its leavening power. Cream of tartar, while more stable, can also degrade over time if exposed to humidity.
Proper storage helps to ensure that these baking ingredients retain their potency. It is recommended to check the expiration dates of both cream of tartar and baking soda and replace them if they are expired or if they have lost their effectiveness. A simple test for baking soda is to mix a small amount with vinegar; if it fizzes vigorously, it’s still active.