Cream of tartar is an all-natural ingredient essential to bakers. It adds texture, volume and lift to beaten egg whites in angel food cake, meringue shells, meringue for pies and 7-minute frostings, resulting in light and fluffy desserts. Cream of tartar, also known as tartaric acid, is a byproduct left after the fermentation of grapes into wine. This tasteless baking necessity stabilizes beaten egg whites in desserts and egg dishes. A pinch of cream of tartar also helps prevent homemade whipped cream from deflating. To make your own baking powder, simply mix 1/2 tsp. cream of tartar and 1/4 tsp. each baking soda & cornstarch. You can also make a gentle cleaner for copper cookware by mixing cream of tartar with a little water into a paste.
All-natural ingredient essential to bakers
Stabilizes beaten egg whites resulting in light and fluffy desserts
For angel food cake, meringue shells, meringue for pies & 7-minute frostings
Use to make your own baking powder
A pinch helps prevent homemade whipped cream from deflating
A byproduct left after the fermentation of grapes into wine
Ingredients: Cream Of Tartar
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