Cream of Tartar vs. Tartaric Acid — What's the Difference?

Cream of tartar and tartaric acid, though closely related, hold distinct roles in cooking and other applications. Cream of tartar, scientifically known as potassium bitartrate, is a byproduct of winemaking and is often utilized to stabilize egg whites and creams as well as prevent sugar crystals from forming in syrups. On the other hand, tartaric acid, a naturally occurring organic acid found in various plants, is used not only in food and beverages to provide a sour taste but also in the production of cream of tartar.

In the culinary world, cream of tartar is a familiar name, specifically in the baking sector, where its ability to prevent sugar from crystallizing and stabilize whipped egg whites is particularly prized. The powder is notably used in snickerdoodle cookies to provide the signature tang. In contrast, tartaric acid, with its stronger, more direct acidic properties, can be used to control the pH of fermenting liquids during winemaking and has applications in the pharmaceutical and metal industries, reflecting a broader, more industrial application compared to cream of tartar.

While cream of tartar is largely known for its role in the kitchen, tartaric acid, due to its wider applicability, sees more varied use in technical contexts. Cream of tartar is often employed in baked goods, candies, and certain cooked sugars, enhancing texture and integrity, whereas tartaric acid might be used to regulate acidity and assist gelling in certain gel-like products and is often a component in baking powder.

In a nutshell, the application of cream of tartar is predominantly observed in the culinary world, primarily in baking and candy making, attributed to its stabilizing and anti-crystallizing features. Conversely, tartaric acid, due to its straightforward acidic properties, is present in various industries, including but not limited to, food, pharmaceutical, and industrial, making it a versatile compound in both a commercial and domestic context.