Cream of Tartar


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Cream of Tartar is the powdered form of Tartaric acid, a by-product of wine making.  It is used to bond your ingredients together as a stabilizer. It’s particularly helpful when making things like meringue or a souffle to strengthen the dish and slow the natural deflation. To make a super-smooth meringue add  1/8 teaspoon of Cream of Tartar per egg white. It’s an important ingredient along with BiCarb Soda in a lot of baking because it also stops sugar from binding and forming crystals  Mixing cream of tartar and BiCarb soda creates baking powder.

Ingredients: potassium bitartrate (cream of tartar)

Allergens: None

Country of Origin: Spain

Lasts for 24 months stored in an airtight container, in a cool dry place.