Cream of Tartar

First used in 9th century Persia; further developed in French cuisine. Use in making candy, meringues, angel food cake, icings and chiffon.

Cream of tartar is an all-natural ingredient essential to holiday baking. 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 holiday 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.

Mccormick Cream of Tartar - 1.5 oz

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Mckenzie's Cream Of Tartar 125G

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Cream of Tartar is a refined by-product of the fermentation of grapes into wine. It is used to stabilize beaten egg whites, and to inhibit the crystallization of sugar. Use Gillett's Cream of Tartar to make angel food cakes, chiffon cakes, and meringues of any kinds. Even works wonders in omelets, soufflés, cookies and homemade candies! To replace baking powder, combine 1/2 tsp (2 mL) Cream of Tartar with 1/4 tsp (1 mL) each baking soda and cornstarch.

Gilletts Cream of Tartar, 113g

Kroger Cream of Tartar, 2.5 Oz - Kroger

, also called tartaric acid, is not a spice, but rather a byproduct of wine making that is used in baking to control stability, texture and rise.

Cream of tartar