Cream Of Tartar
Description
Cream of tartar, or potassium bitartrate, is an acidic white powder that is a byproduct of winemaking, primarily used in baking to stabilize egg whites for meringues and to activate baking powder. It helps prevent sugar from crystallizing, adds volume to baked goods, and can be used in some cleaning applications.
Culinary uses
Stabilizes egg whites: It helps egg whites hold their structure, making them fluffier and more stable for recipes like meringues and frosting.
Activates leavening: It is a key component in baking powder, which makes baked goods rise.
Prevents sugar crystallization: When making candy or frosting, it helps prevent sugar from forming large crystals.
Adds unique flavor: In certain recipes like snickerdoodles, it can provide a slightly tangy flavor.
Other uses
Cleaning: Its acidic properties make it useful for cleaning and polishing surfaces.
DIY projects: It is often used in bath bombs to create a fizzing effect.
Where it comes from
Cream of tartar is a refined by-product of winemaking, formed from tartaric acid that precipitates on the inside of wine barrels.
Type
Preserve
