Cookbook:Cream of Tartar

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Cookbook | Recipes | Ingredients

Cream of tartar is an acid produced during winemaking. Citric acid is a good substitute. Other names potasssium bitartrate, potassium hydrogen tartrate Appearance white crystalline powder Cream of tartar is the potassium acid salt of tartaric acid.

[edit] Uses

• Mix with baking soda to make single-acting baking powder.
• Add to fruit-flavored frosting to make the frosting more sour.
• Mix with lemon extract or zest to make a lemon juice substitute.
• Use a 1/4 tsp. when beating egg whites to a stiff peak by hand with a wooden spoon (for 4 egg whites).