Cream of Tartar is a refined by-product of the fermentation of grapes into wine.
It is used to stabilize beaten egg whites and in baking powder.
For baking powder,combine 1/2 tsp (2 mL) Cream of Tartar with 1/4 tsp (1 mL) each baking soda and cornstarch.
- This white, odorless powder has a wide variety of uses in many different foods
- Cream of Tartar is great for cooking and baking, even cleaning!
- BAKING TIP: use cream of tartar to stabilize egg whites when making meringues or meringue toppings!
- FUN FACT: It is a mild, potassium bitartrate, the product left after cold storage of new wine and is sometimes referred to as wine maker's sand.
- Imported from Canada