Cream of Tartar - Tartaric Acid

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Cream of Tartar (Tartaric Acid) is actually used in sweets. Add it to candy and frosting mixtures for a creamier consistency or to egg whites before beating to improve stability and volume. Its official name, potassium acid tartrate, is one of the acid components in baking powder that makes cakes and cookies rise, and it’s actually extracted from fresh grapes or derived from deposits that accumulate on the insides of wine barrels. So, don’t reach for the Cream of Tartar when you need a sauce for your fish, reach for it when you’re whipping up lemon meringue pie and other whipped crème creations!


Cream of tartar is added to candy and frosting mixtures for a creamier consistency, and to egg whites before beating to improve stability and volume. About ? teaspoon baking soda plus ? teaspoon cream of tartar yields the equivalent of 1 teaspoon baking powder. Cream of tartar may also be added to fondant, pulled sugar and frosting in order to produce a creamier consistency. Adding about 1/8 teaspoon cream of tartar for each egg white before beating will decrease alkalinity and make more stable.


Cream Of Tartar.
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