Answering the needs of serious bakers and kitchen prep pros, this guide highlights cream of tartar sold in larger quantities. The best picks are chosen for reliability, versatility, and value in sizable containers. Each product is best for specific uses—whether stabilizing egg whites, thickening desserts, or acting as a natural leavener. The table below summarizes the five products and their standout benefits to help you compare at a glance.
| Product | Best For | Container | Notes |
|---|---|---|---|
| McCormick Culinary Cream of Tartar, 25 oz | Professional baking, meringues, egg whites | 25 oz | Kosher, no added MSG |
| Amazon Grocery Cream of Tartar, 5 Oz | Everyday baking, quick recipes | 5 oz | Compact, anti-crystalizing properties |
| Anthony’s Premium Cream of Tartar, 2 lb | Bulk baking, gluten-free use | 2 lb | Non-GMO, FCC, USP |
| Badia Cream of Tartar, 2 Pounds | Meringues, angel food cakes, light textures | 2 lb | Natural leavening agent |
| Badia Cream of Tartar (second entry) | Same trusted flavor for larger batch work | 2 lb | Value option |
McCormick Culinary Cream of Tartar, 25 oz
Best for professional-grade stabilizing and thickening, this dense powder is a staple in chef-grade kitchens. It improves the volume of egg whites, supports sugar syrup consistency, and helps prevent discoloration in boiled vegetables. The product’s kosher status and lack of added MSG make it suitable for a broad guest base. Choose this if you need bulk reliability for frequent baking or dessert production and want a product you can batch out for extended use. Caution: a very large container may be more than you need for casual home projects.
Amazon Grocery Cream of Tartar, 5 Oz
Best for occasional bakers who want a compact, ready-to-use option. This 5-ounce container is ideal for quick batches of meringues, cookies, or whipped cream stabilizing. Its anti-crystalizing properties support smooth textures in desserts without requiring a long-term storage commitment. Better for those who bake in smaller quantities or want a backup supply. Limitation: not as cost-efficient per ounce as bulk options.
Anthony’s Premium Cream of Tartar, 2 lb
Best for gluten-free and non-GMO kitchens that need a dependable bulk stabilizer. Anthony’s offers batch-tested purity with FCC and USP standards, making it suitable for recipes that require precise acidity to activate baking soda or to stabilize egg whites in large batches. Choose this for long-term storage and consistent results in professional or home kitchens. Caution: heavier bottle requires proper storage to avoid clumping in humid conditions.
Badia Cream of Tartar, 2 Pounds
Best for fluffy meringues, whipped creams, and airy baked goods. Badia’s 2-pound bag is a value-friendly option that strengthens egg whites and acts as a leavening acid to activate baking soda. Useful for recipes that rely on stable meringues or angel food cakes. Limitation: natural product variability may affect texture slightly between batches; store in a cool, dry place to prevent clumping.
Buying Guide
What to look for in large-quantity cream of tartar
- Purity and certifications: Look for USP or FCC certifications to ensure food-grade quality for baking and cooking.
- Allergen and additive status: Prefer products with no added MSG or artificial flavors to accommodate sensitive diets.
- Container size vs. usage: Align container size with your baking frequency and storage space. Bulk options are cost-effective for frequent bakers, while small containers suit casual use.
- Solubility and texture impact: Cream of tartar stabilizes egg whites and can influence texture; consider brand consistency if you bake regularly with meringues or angel food cakes.
- Storage conditions: Keep in a cool, dry place to minimize clumping and maintain potency over time.
Which product should you choose?
- Best for pros or high-volume bakers: McCormick Culinary Cream of Tartar, 25 oz, or Anthony’s Premium 2 lb for consistent performance and bulk value.
- Best for occasional, small-batch baking: Amazon Grocery Cream of Tartar, 5 oz, for quick use without waste.
- Best for meringues and angel food desserts: Badia 2 lb or McCormick Culinary for stable egg whites and light textures.
- Best value per ounce for large batches: Anthony’s Premium 2 lb or Badia 2 lb offers cost efficiency for frequent bakers.
Storage and long-term use considerations
- Seal tightly after each use to minimize exposure to humidity and air.
- Label with purchase date to track freshness in bulk storage.
- Avoid cross-contamination with other leavening agents by using dedicated scoops or spoons.
Frequently asked questions
- What is cream of tartar used for in baking? It stabilizes egg whites, prevents sugar crystallization, and can act as a leavening acid in some recipes.
- Is cream of tartar vegan? Yes, it is a mineral-based byproduct derived from tartaric acid, not animal-derived.
- Can I substitute baking powder for cream of tartar? Often no; baking powder contains cream of tartar and baking soda, but direct substitutions require careful recipe adjustments.
- Does cream of tartar expire? It loses potency over time; store in a cool, dry place and replace if it clumps or smells off.
- Which brands are best for quality and price? For bulk needs, Anthony’s and McCormick Culinary are reliable; for occasional use, smaller Amazon Grocery options work well.
- Is there a difference between cream of tartar in bulk vs. small containers? Bulk forms reduce cost per ounce, but may require more careful storage and longer-term planning.