Description
Cream of tartar, also called tartaric acid, is not a spice, but rather a byproduct of wine making that is used in baking to control stability, texture and rise. It is mostly used as a stabilizing agent, added to beaten egg whites to increase their stability and volume when whipped. It is highly recommended when making meringues and soufflés, and for any preparation that relies on beaten egg whites for their texture and structure. Cream of tartar is also used to give certain types of candies and frostings a creamier texture and, combined with baking soda, causes a creation of a carbon dioxide gas that acts as a leavening agent. Also very useful to polish brass and copper. Naturally vegan and gluten-free.
Available in 0.5 and 1 ounce.
