Cream of Tartar Article - Allrecipes.com
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Cream of Tartar

Description

Cream of tartar, or tartartic acid, is a byproduct from the fermentation of grapes into wine.

Uses

Cream of tartar is used to stabilize beaten egg whites and to make baking powder.

Origins

The potassium salt of tartaric acid used to stabilize egg whites in baking. The chemical names are potassium acid tartrate, potassium hydrogen tartrate, and potassium bitartrate.




Color

Fine white powder

Flavor & Aroma

Mostly flavorless and odorless

    Comments
    Dec. 7, 2011 8:36 pm
    Don't add too much cream of tartar to frosting it will make it salty.
     
    Galeygogo 
    Apr. 15, 2012 3:20 pm
    What can you substitute if you don't have cream of tartar on hand?
     
     
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