Snickerdoodle Bites with Caramel Filling and Coconut Whipped Cream
cream of tartar

McCormick® 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.
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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.

Clean Burnt Pans with McCormick® Cream of Tartar
Mix 2 tablespoons McCormick® Cream of Tartar and 1 tablespoon white vinegar in a small bowl. Add to pan or dish with burnt on food. Scrub with a damp sponge or dishcloth. Rinse. Repeat process until the burnt mess is gone. Not recommended for cast iron pans.

Full Ingredients


UPC Code

52100002361 (1.50oz)

Nutrition information (per Serving)

This product has no significant nutritional value.

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