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
Advice for baking with Cream of Tartar
To make the equivalent of 1 teaspoon baking powder, combine ¼ teaspoon baking soda plus ½ teaspoon cream of tartar.