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Cream of Tartar Cream of Tartar The potassium salt of tartaric acid used to stabilize egg whites in baking. It is obtained as a by product of wine manufacture.  The chemical names are potassium acid tartrate, potassium hydrogen tartrate, and potassium bitartrate. 0 out of 5 stars, based on 0 user reviews
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Cream of Tartar

The potassium salt of tartaric acid used to stabilize egg whites in baking. It is obtained as a by product of wine manufacture.  The chemical names are potassium acid tartrate, potassium hydrogen tartrate, and potassium bitartrate.

Product details

Ingredients

Cream Of Tartar

  • UPC Code

    Size (OZ)

  • 521000023611.50
Usage tips

• Beat with egg whites to stabilize the whites in angel food cake, meringue shells, meringue for pies, and 7-minute frostings.
• To make baking powder, mix 1/2 tsp. Cream of Tartar and 1/4 tsp. each baking soda and cornstarch.

Meringue for Pie
BEAT 3 egg whites, 1/2 tsp. Pure Vanilla Extract and 1/4 tsp. Cream of Tartar until soft peaks form. Beat in 1/4 cup sugar, 1 tbsp. at a time, until stiff peaks form. BAKE as directed in meringue pie recipe.

Featured Recipe

Recipe details

Vanilla Sugar Cookies

Serves: Makes 4 1/2 dozen or 27 (2 cookie) servings.
Prep time: 20 mins

View full recipe >

Nutrition information

This product has no significant nutritional value per 1/4 tsp. serving.

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