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Your substitute for cream of tartar depends on what you are using it in. Cream of tartar is used in several applications. It is often used in baking to give baking soda an acid to react with, to act as a leavening agent. It is also used to stabilize egg whites, particularly during the preparation of meringue. Finally, cream of tartar is often used in the preparation of icing or frosting, as it helps to prevent the sugar from crystallizing.
Also Known As: Potassium Bitartrate.
Taste and Aroma: Slightly acidic and tart.
Uses: Make baking soda, give volume to egg whites, fluffing and baking.
Fact: Cream of Tartar is actually a by product of wine fermentation and forms as a crust like substance on the side of wine casks.
- Gluten free
- Salt free
- Sugar free
Ingredients: Cream of Tartar
- 3.5 OZ (99 Grams)
- 7 OZ (198 Grams)
- 14 OZ (397 Grams)
Country of Origin: Product of USA
Storage Instructions: Keep in Dry and Cool Place.