Cream of Tartar Article -
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Cream of Tartar


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


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


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.


Fine white powder

Flavor & Aroma

Mostly flavorless and odorless

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