Holiday Cinnamon Snickerdoodles
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.
(3.0 Average) Rate this product

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.

Full Ingredients


UPC Code

52100002361 (1.50oz)

Nutrition information (per Serving)

This product has no significant nutritional value.

Ratings & Reviews

Featured Reviews

“Love cream of tartar. I put it on everything.”


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Your Comment

All Reviews (3)

(3.0 Average)

  • Love cream of tartar. I put it on everything.

    Lauren | September 09, 2016 | Reply

    (5.0) stars)
  • So, how in the world do you get the top off to completely remove the tamper seal. The lid must be glued on. We'll be buying a different brand next time.

    Ron | September 09, 2014 | Reply

    (1.0) stars)
  • My husband uses it to make tartar sauce for fish; but evidently that's not what it's for. I have used it for meringues.

    Nancy | February 23, 2014 | Reply

    (4.0) stars)